Brenda's Birthday Coconut Cupcakes

Hello friends! I am celebrating my 48th birthday by sharing my favorite cupcake recipe. This Coconut Cupcake recipe has been in my recipe book for at least 10 years and I believe it was originally one of Ina Garten, the Barefoot Contessa’s, recipes! I love coconut and these cupcakes are truly delicious!

If you find yourself with a few extra minutes, it really is worth it to make your cupcakes from scratch! They really are extra special!

COCONUT CUPCAKES:

3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

5 large eggs

450 grams of shredded sweetened coconut

1 1/2 cups unsalted butter

2 cups of sugar

1 1/2 tsp vanilla

1 1/2 tsp almond extract

1 cup buttermilk

Directions:

Heat over to 350.

Sift dry ingredients together. Break the eggs into their own bowl and set aside. Using an electric mixer, cream the butter and sugar together until light and fluffy (approx 3-5 minutes).

With mixer running on low, carefully add the eggs, vanilla and almond extract. Mix in the sifted flour mixture and buttermilk by alternating 1 cup flour, 1/2 cup buttermilk—start and end with the flour. Add HALF of the shredded coconut and mix until incorporated.

Fill cupcake liners with 1/4 cup scoop of batter or until the liner is nearly full. Bake 25-30 min and let cupcakes briefly cool in pan before moving to a wire rack to cool.

While cupcakes cool, make the Coconut Cream Cheese Frosting.

Cream Cheese Frosting:

8 ounces of cream cheese, room temperature

1/2 cup of unsalted butter, cut into pieces, room temperature

1 cup icing sugar

1 tsp vanilla

Directions:

Place cream cheese in mixing bowl of stand mixer. Gradually add butter and use a spatula to scrape down the sides. Sift in the icing sugar and beat until smooth. Mix in vanilla.

Ice your cupcakes and sprinkle with remaining shredded coconut! When I made these for my Birthday Cupcakes & Cards class I even sprinkled some edible glitter on top! Enjoy!