I have no idea why I’ve only shared one cupcake recipe with you so far. They are one of my favorite desserts to make… and lets be serious, eat. Why do I love making them? Well they can be decorated in a million ways or just kept simple and they still look stunning and delicious. And they are so much easier to frost than an entire cake.
I love eating them because it’s cake and frosting! What’s not to love?!? Plus it’s the perfect amount. Just enough to cure a sweet tooth but still small enough that you won’t over indulge (unless you have two or three… no shame in that).
At my last office, I would make a new cupcake up every Sunday and bring them into work to share on Monday morning. I made strawberry and carrot cake, candy stuffed and chocolate… pretty much anything you can imagine. So I’m a little embarrassed that this is only cupcake recipe #2 that I have up on the blog.
That, my friends, will change.
Today I am sharing an amazing coconut cupcake with you. You’ll think they are amazing because the cake is so different than most. The texture is similar to angel food cake, light and airy, with delicious coconut shavings sprinkled throughout.
These could easily be made for a dinner party (which I’ve done) or a baby shower (done that too) but also for brunch (yep- that too) or just to have around the house (you get the idea). I think they’d make a perfect addition to any upcoming Easter festivities too.
- For the Cupcakes:
- 1¾ cup flour
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup unsalted butter, at room temperature
- 3 eggs, separated
- 1 teaspoon vanilla extract
- ½ cup coconut milk
- 1 cup sweetened dried coconut flakes
- For the Frosting:
- ½ cup sweetened, dried coconut flakes
- 8 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- 3 cups confectioners' sugar, sifted
- Preheat the oven to 350 degrees and line12 muffin cups with liners.
- In a bowl, sift together the flour, baking powder and salt.
- In a stand mixer, beat together the sugar and butter until the mixture is light in texture (about 2-3 minutes).
- Beat in the egg yolks, one at a time, then beat in the vanilla.
- Reduce the speed to low and add in the flour mixture in three additions, alternating with the coconut milk in 2 additions. Beat just until smooth.
- In another bowl, using a handheld mixer, beat the egg whites until soft peaks form. Stir in one-forth of the whites into the batter to lighten it up, then fold in the remaining whites, leaving some whites visible.
- Gently fold in the coconut flakes and divide the batter evenly among the lined muffin cups.
- Bake until a toothpick inserted in the center of the cupcake comes out clean. I start checking mine at 18 minutes.
- Let cook for 5 minutes in the pan, then remove and let finish cooling on a wire rack.
- Leave the oven on and spread the coconut flakes for the frosting on a rimmed baking sheet. Bake stirring occasionally, until lightly toasted, about 10 minutes. Let cool completely.
- In a stand mixer on low speed, beat together the cream cheese, butter, lemon juice and vanilla until smooth. Gradually add the confectioners' sugar until the icing is smooth.
- Frost the cool cupcakes and then finish by sprinkling the toasted coconut on top.