Another Easter dinner dessert.
I had a craving – coconut cupcakes. I had a perfectly good coconut cupcake recipe that I used for Emery’s birthday and they were delicious. But I stumbled on this one and it had rave reviews and I’ve never made an ‘Ina’ recipe I didn’t like so … here’s coconut cupcake recipe number two. This one puts flaked coconut right in the cupcake which gives them a slightly crunchy texture.
What I didn’t count on was this recipe making like 28 cupcakes and enough cream cheese frosting for that many cupcakes and a dozen more pumpkin ones I had to make just to use up the icing. I would have realized if I had read the ingredients list carefully ahead of time. Fair warning for next time.
1 1/2 cups (3 sticks) butter, room temperature
2 cups sugar
5 eggs, room temperature
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 oz flaked coconut
2 x 8-oz pkgs cream cheese
1 1/2 cups butter, room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 pounds icing sugar, sifted
Preheat oven to 325 degrees.
Cream butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Beginning and ending with the flour mixture, alternately add the dry ingredients and buttermilk to the batter. Mix until just combined. Fold in 7 ounces of the coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes. Allow to cool for 15 minutes, then put on a baking rack to cool completely.
To make the frosting, cream together the cream cheese, butter, and extracts. Add the icing sugar and mix until smooth.