Thursday, December 13, 2012

Vanilla Coconut Cupcakes with Coco Cream Cheese Frosting

The recipe I use for my carrot cake calls for dessicated coconut and coconut cream. For a three layer 8" carrot cake I only use about 1/4 cup of the coconut cream and since it does not keep for a long period of time I always worry about what I will do with the leftover cream. I hate letting things go to waste! Finally, I started looking for something easy I could make with the leftover coconut cream.
I asked and the internet giveth! I honestly can't remember where I got this recipe from. I just googled coconut cupcakes, copied all the recipes that came out and edited all of them into one recipe that sounded right. (If you have any idea where this recipe came from, feel free to let me know!)
These coconut cupcakes are extremely delicious! Moist, light, with a hint of vanilla. I like coconut but I know a lot of people who don't and that's fine, the coconut flavor in these beauties is not overpowering at all. It's a delicate kind of cupcake because it crumbles quite easily but it also kind of melts in your mouth.
I also made coconut cream cheese frosting which is your basic cream cheese recipe with a little bit of the coconut cream (1/2 cup) instead of milk. Another way to use up my extra coconut cream and still have that subtle coco frosting. So good!
Now my only problem with this recipe is that the batter can shrink quite a bit when it bakes. Some of the cupcakes separated completely from the cupcake liners. I have no idea why it did that. Maybe you could help me out?
Coconut Cupcakes
2/3 cups sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
1 and 1/2 cup all purpose flour
1/2 cup dessicated coconut
2 teaspoons baking powder
1 cup coconut cream

1. Preheat oven to 350 degrees F. Line a 12-count cupcake pan
2. Cream the butter and sugar until light and fluffy
3. Add the eggs one at a time and beat well after each addition
4. Add the vanilla extract
5. In a separate bowl, whisk the flour, dessicated coconut, and baking powder
6. Beat half of the flour mixture into the bowl with the wet ingredients
7. Pour in coconut cream
8. Include remaining flour mixture and beat until smooth
9. Fill the cupcake liners 3/4 full and bake for 18-22minutes
10. Cool completely before frosting
Hope you like making these!


  1. Wow, these look yum! I love anything coconut. Hmmm... I may have to try your recipe out the next time I make some cupcakes. :)

    1. let me know how it goes mzrichee when you try out the recipe :) turns out i have a lot of friends who dont like coconut but they like how these cupcakes taste so thats a good sign!