Old Fashioned Coconut Cupcakes | Bring back your childhood with these delicious dense, moist cupcakes full of coconut flavor! Growing up coconut cake was my favorite flavor of cake. I used to get it every year for my birthday. Since I also love cupcakes I decided to take my favorite cake and transform it into cupcakes!

If you’re feeding a crowd cupcakes are the way to go. A cake will only feed 12 but transform this recipe into cupcakes and you can feed 36! These Old Fashioned Coconut Cupcakes are perfect for a Fiesta, Class Party or Summer Barbecue. Add another layer of flavor and toast the coconut!

HOW TO TOAST COCONUT:

Preheat oven to 350°. Pour coconut onto a rimmed baking pan. Bake, stirring every couple of minutes until some (not all) of the coconut is golden brown (about 10 minutes)

Old Fashioned Coconut Cupcakes

Yield: 36 Regular Size Cupcakes

Ingredients

For the Cupcakes:

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 (13.5 ounce) can coconut milk, (1 1/4 cups)
1 1/2 cups sweetened, flaked coconut, toasted

For the Coconut Cream Frosting:

3/4 cup unsalted butter, softened
1 teaspoon coconut extract
6 cups powdered sugar
remaining coconut milk

Optional Topping

1 cup toasted coconut

Instructions

For the Cake:

Preheat oven to 350 degrees. Line muffin tin with 36 cupcake liners. To a medium bowl add the flour, baking powder, baking soda and salt; stir to combine. In a large mixing bowl beat butter and sugar until light and fluffy; scrap the sides. Add the egg yolks, one at a time making sure to beat them in well and the extracts. Gradually add the flour mixture to the butter mixture alternately with the coconut milk; fold in coconut

In a medium bowl, beat egg whites at high speed until stiff peaks form. Gently fold egg whites into batter. Use an ice cream scoop and add one level scoop to 36 lined cupcake wells. Bake 18 minutes or until a wooden tooth pick inserted into the center comes out clean. Cool completely on a wire rack before frosting. Frost the cooled cupcakes, sprinkle on the toasted coconut.

For the Coconut Cream Frosting:

In a large mixing bowl; cream the butter until light and fluffy. Add the extract and sugar 1 cup at a time. Add the coconut milk one tablespoon at a time. Whip until light and fluffy (about 3 minutes).

MORE CUPCAKE RECIPES

DARK CHOCOLATE RASPBERRY CUPCAKES 2. BROWN BUTTER SALTED CARAMEL CUPCAKES 3. PEANUT BUTTER AND JELLY CUPCAKES

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Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Old Fashioned Coconut Cupcakes