Frosted Coconut Cream Cupcakes are a delightful treat that combines the rich flavors of coconut with the lightness of fluffy cupcake batter. These cupcakes are perfect for any occasion, from birthday parties to casual get-togethers. With a creamy coconut frosting that adds a touch of indulgence, these cupcakes will surely impress your guests and satisfy your sweet tooth. In this article, we’ll guide you through the ingredients and step-by-step instructions to create these mouthwatering Frosted Coconut Cream Cupcakes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded coconut, sweetened
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted (for topping)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners.
Step 2: Prepare the Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Fold in the shredded coconut.
Step 4: Bake the Cupcakes
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Step 5: Make the Frosting
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Pour in the heavy cream and vanilla extract, then beat until the frosting is light and fluffy.
Step 6: Frost the Cupcakes
Once the cupcakes are completely cooled, use a piping bag or a knife to frost each cupcake generously with the coconut cream frosting. Sprinkle the toasted shredded coconut on top for garnish.
FAQs
Can I use unsweetened coconut for this recipe?
Yes, you can use unsweetened coconut; however, the sweetness of the cupcakes may be slightly less pronounced. You may want to adjust the sugar in the frosting to taste.
How do I store leftover cupcakes?
Store the leftover Frosted Coconut Cream Cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting. Wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Frost them after thawing.
What can I substitute for eggs in this recipe?
You can use applesauce (1/4 cup per egg) or a flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes) as an egg substitute.