These Coconut Cupcakes are perfect for the major coconut lover! Coconut flavor explodes in the cake, the filling, and the frosting. They look as good as they taste. 

 

Ingredients:

• 170g(1.5sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 eggs at room temperature
• 1/2 teaspoons pure vanilla extract
• 1/2 teaspoons pure almond extract
• 1 1/2  cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 50g sweetened, shredded coconut

For the frosting:

• 250g mascarpone
• 150g butter
• 2 tabelspoons icing sugar
• ½ teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 50g sweetened, shredded coconut

Preheat the oven to 325 degrees (160°C). In a bowl, combine flour, baking powder, baking soda, and salt. In a stand mixer, using the paddle attachment, cream together the butter and sugar for about 2-3 minutes, until smooth and light. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla,and almond extract and mix well.On low speed  add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 50g of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-35 min or  until a toothpick entered into the center bundt comes out clean.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the  sugar and mix until smooth.

When the cupcakes are cool, spread a generous heaping teaspoon of frosting  and sprinkle with the remaining coconut. 

Recipie adapted from: Ina Garten  „Barefoot Contessa”

 

Tagged: almond extract, butter, buttermilk, coconut, flour, frosting, vanilla extract