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Cupcakes with Coconut Cream Cheese Buttercream

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Cupcakes with Coconut Cream Cheese Buttercream are soft, moist coconut-infused cupcakes topped with a rich and tangy cream cheese frosting flavored with sweet coconut. They bring a tropical twist to a classic dessert and are perfect for celebrations or everyday treats.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/2 cup whole milk
  • 1/2 cup shredded sweetened coconut
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tsp coconut extract (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 to 2 tbsp heavy cream or milk
  • 1/4 cup shredded coconut, for garnish
  • Optional: toasted coconut flakes
  • Optional: white chocolate shavings
  • Optional: fresh berries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract and coconut extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  7. Fold in the shredded coconut.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the cupcakes completely on a wire rack.
  11. To make the frosting, beat the cream cheese and butter together until smooth and creamy.
  12. Gradually add the powdered sugar and beat until light and fluffy.
  13. Mix in the coconut extract and vanilla extract.
  14. Add heavy cream or milk as needed to reach the desired consistency.
  15. Pipe or spread the frosting onto the cooled cupcakes and garnish with shredded or toasted coconut.

Notes

  • Add crushed pineapple to the batter for a tropical variation.
  • Use toasted coconut in the batter and garnish for deeper flavor.
  • Fill the cupcakes with coconut cream pudding for extra indulgence.
  • Add chopped macadamia nuts for texture.
  • Coconut milk can be substituted for regular milk.
  • Store frosted cupcakes in the refrigerator for up to 5 days.
  • Allow refrigerated cupcakes to sit at room temperature before serving.
  • Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/cupcakes-with-coconut-cream-cheese-buttercream/