These are wonderful topped off with some freshly cut pineapple (not canned) or even mango. Also, this is a recipe in which I would not suggest using light coconut milk, as it would only diminish the flavor.
- 3/4 cup of unsalted butter, room temperature
- 1 1/4 cup of sugar
- 3 eggs, room temperature
- 1 cup of canned coconut milk (full fat is best)
- 1 teaspoon of vanilla extract
- 2 1/4 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of sweetened desiccated coconut
Coconut Cream Cheese Frosting Ingredients
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 1/2-1 cup of powdered sugar, sifted
- 1/4 cup of sweetened desiccated coconut
First make the cupcakes:
1 Preheat the oven to 350°F.
2 Beat butter and sugar: Beat the butter until light and fluffy, about 3 minutes. Add sugar and beat until light and fluffy again, another 3 minutes, scraping down the sides halfway through to ensure even mixing.
3 Beat in eggs, one at a time: Add the eggs, one at a time, beating for 30 seconds each. Be sure to scrape down the sides after each egg to ensure even mixing.
4 Combine dry ingredients: Whisk together the flour, salt, and baking powder in a bowl.
5 Combine coconut milk and vanilla: Stir together 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla in a separate bowl.
6 Alternating dry ingredients and coconut milk mixture, add to butter sugar mixture, fold in coconut: Add 1/3 of the dry ingredients to the butter sugar mixture and mix, then add 1/2 of the coconut milk mixture.
Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not over-mix!
Fold in the sweetened desiccated coconut.
7 Fill cupcake liners: Place cupcake liner papers into muffin tins. Scoop the batter into the cupcake papers about one half to three-quarters of the way full.
8 Bake: Bake at 350°F for 18-22 minutes, rotating the pan after the first 15 minutes to ensure even baking.
Check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.
Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, make the cream cheese frosting:
1 Beat cream cheese and butter: Beat the cream cheese for a minute. Then add the butter and beat an additional 3 minutes. Scraped down the sides and bottom of the bowl.
2 Add powdered sugar: Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3 Add coconut, spread onto cupcakes: Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top to serve.