Coconut Milk Cupcakes
- Yield 2 dozen
Coconut Cream Cheese Frosting tops these tender cupcakes made with coconut milk.
Mark Boughton Photography / Styling by Teresa Blackburn
We decorated our cupcakes with purple sanding sugars and M&M's.
Ingredients
- Cupcakes:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon backing soda
- 1 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 1 1/4 cups sugar
- 3 -- eggs
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1/4 cup shredded coconut
- Frosting:
- 1 -- (8-ounce) package cream cheese, softened
- 1/2 cup (1 stick) butter, cut into pieces and softened
- 1 cup powdered sugar
- 1 teaspoon coconut extract
- -- Sanding sugar (optional)
Instructions
- Preheat oven to 350F. Lightly grease a cupcake pan or add paper liners.
- In a medium bowl, combine flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at time, mixing well after each addition. Add extract.
- Reduce mixer speed to low and add flour mixture alternatively with coconut milk beginning and ending with flour mixture. Fold in shredded coconut.
- Spoon batter evenly into cups, filling two-thirds full. Bake 25 to 30 minutes, until a tester inserted in the center comes out clean. Transfer cupcakes to wire racks and let cool completely.
- To make the frosting, combine cream cheese and butter in a medium bowl, beating with an electric mixer on medium speed. Reduce speed to low and add sugar and extract. Mix well. Spread on cooled cupcakes. Makes 2 1/2 cups.
Recipe reprinted with permission from Tammy Algood's The Complete Southern Cookbook (Running Press, 2010).
