Perfect Coconut Cupcakes with Coconut Cream Cheese Frosting

By Sugar Spun Run · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Cream the sugar, butter and oil in a large bowl with an electric mixer until light and well combined.
3. Beat in the eggs, vanilla and coconut extract on low speed until combined.
4. In a medium bowl, whisk the flour, baking powder and salt.
5. Add the flour mixture and the coconut milk to the butter mixture in alternating additions, starting and ending with flour. Stir gently with a spatula after each addition, just until combined; a few small lumps are fine, but don't overmix.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake in the centre of the oven for 17–19 minutes, until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
8. Cool in the tin for 5 minutes, then move the cupcakes to a rack and let them cool completely.
9. For the frosting, beat the softened cream cheese and butter on low speed until smooth and lump-free.
10. Add the powdered sugar gradually, about 1 cup (125 g) at a time, mixing well after each addition.
11. Mix in the coconut extract and vanilla, then spread or pipe the frosting onto the cooled cupcakes.

Summarized from Sugar Spun Run's video. Watch it for the details.

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