Recipe: Cuckoo for Coconut Cupcakes

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Happy Winter officially! Suzi and I made these snowball-looking coconut cupcakes for our uncle’s Christmas party this weekend, inspired by my Cuckoo for Coconut cupcake soaps (below), and a recipe from Georgetown Cupcake (though we made a few edits). They’re perfect for holiday or New Year’s Eve parties!

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My Cuckoo for Coconut cupcake soap! (You can purchase one here.)

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Cuckoo for Coconut Cupcakes with Coconut Cream Cheese Frosting — makes about 14 regular cupcakes or 70 minis.

Cupcake Ingredients:

  • 2 ½ cups flour
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 10 tbs butter, at room temperature
  • 1 ¾ cups sugar
  • 2 eggs, at room temperature
  • 2 ½ tsp vanilla extract
  • 1 ¼ cups coconut milk
  • 1 cup shredded sweetened coconut

Frosting Ingredients:

  • 4 tbs butter, at room temperature
  • 6 oz cream cheese, at room temperature
  • ¼ tsp vanilla extract
  • 2-4 cups confectioner’s sugar
  • 2-3 cups shredded sweetened coconut

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Cupcake Directions:

  1. Preheat oven to 350° and line your cupcake tin(s) with paper or silicone cupcake liners.
  2. Combine flour, baking powder, and salt in a medium bowl.
  3. In a larger bowl (or the bowl of your stand mixer), cream the butter and sugar for a few minutes until light and fluffy.
  4. Add eggs into the butter and sugar mixture one at a time, mixing slowly and scraping the sides after each addition.
  5. Add the vanilla to the coconut milk in a liquid measuring cup.
  6. Add a third of the flour mixture followed by a third of the coconut milk mixture to the sugar mixture and mix thoroughly. Scrape the bowl and mix again.
  7. Repeat step 6 until you have mixed in all of flour and coconut mixtures into the sugar mixture, and it is well blended.
  8. Using a spatula, gently fold in the shredded coconut.
  9. Scoop batter into cupcake liners until they are ⅔ full and bake for 10-13 minutes for minis or 16-18 minutes for regular-sized cupcakes.

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Frosting Directions:

  1. Combine butter, cream cheese, vanilla and 2 cups of confectioner’s sugar in a mixer.
  2. Add more confectioner’s sugar, ¼ cup at a time, until you are satisfied with the flavor and consistency of the frosting.
  3. Whip the frosting at high speed for a few minutes, until light and airy.
  4. Spread the frosting onto the cupcakes.
  5. Pour your shredded coconut (start with 2 cups) into a bowl and dip and roll your cupcakes into the shredded coconut, so that the frosted surface is almost entirely covered. (See photos above)
  6. Enjoy!

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Don’t forget to check out our past cupcake recipes!

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