Coconut Cupcakes:
- 2 1/2 cups + 2 tbsp cake flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp nutmeg
- 12 tbsp (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups superfine sugar
- 3 eggs, at room temperature
- 2 1/2 tsp vanilla
- 3/4 cup sour cream
- 1 cup sweetened, flaked coconut
Sift together the flour, baking soda, salt and nutmeg in a medium-sized bowl.
Place butter in stand mixer; beat on medium speed for 3 minutes. Add half the sugar and beat for 1 minute. Add the rest of the sugar and beat for 2 minutes. Scrape sides of bowl as needed.
Add the eggs to the butter one at a time; beating for 45 seconds in between each egg. Then add the vanilla.
Reduce mixer speed to low. Add the dry ingredients in, in 3 seperate additions, alternating with the sour cream (in 2 seperate additions). Add coconut last; mix until just combined.
Pour batter into cupcake liners, filling them about 2/3 the way. Bake at 350 degrees for 14 minutes. Cool on wire racks. Frost once cool.
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 4 tbsp butter, softened
- 2 tsp vanilla
- 1 1/2 tbsp heavy cream (may substitute coconut milk)
- 2 3/4 cups powdered sugar
- 1 1/2 cups sweetened, flaked coconut
Using a hand mixer, beat cream cheese and butter until well-combined, about 1 minute. Add vanilla and heavy cream; continue beating on medium speed. Add powdered sugar in increments; combine first with spatula to minimize the mess. Once smooth, frost cupcakes and roll in coconut flakes.
Thanks, Jen!!! :) I made these for Anne's first birthday cupcake cake and they were delicious! :)
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