Description
Soft and fluffy coconut cupcakes topped with creamy frosting and coated in shredded coconut.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup full-fat sour cream
- ½ cup whole milk
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ½ cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer on medium speed for about 2 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Mix in the sour cream and beat until smooth and uniform in texture.
- Add half of the flour mixture to the wet ingredients and mix until just combined. Pour in the milk and stir gently. Add the remaining flour mixture and mix again until just combined. Do not overmix.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
- Place the muffin tin in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and a pinch of salt, then beat until the frosting is light and fluffy.
- Use a cookie scoop or spoon to place a rounded mound of frosting on top of each cooled cupcake, forming a dome shape.
- Place the shredded coconut in a shallow bowl. Gently press and roll the frosted cupcakes in the coconut until the frosting is fully coated on all sides.
Notes
- Perfect for winter parties and holiday gatherings.
- Can be made ahead of time and stored in the fridge.
- Make sure cupcakes are completely cool before frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 385
- Sugar: 30 grams
- Sodium: 250 mg
- Fat: 26 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 31 grams
- Fiber: 1 gram
- Protein: 7 grams
- Cholesterol: 80 mg