Coconut Cupcakes

Coconut Cupcakes

Product Code: R0062

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Here's a simple recipe for scrumptious coconut cupcakes, or layer cake.

INGREDIENTS

Cupcakes (for layer cake instructions see below)
1 Box butter recipe golden cake mix
3 large eggs
1/2 cup (1 stick) butter, softened
2/3 cup water
1 teaspoon LorAnn Coconut Bakery Emulsion (or 1/4 tsp. Coconut Super Strength Flavoring)
1 teaspoon LorAnn Rum Bakery Emulsion

Frosting

2 8-ounce packages cream cheese
1/2 cup (1 stick) unsalted butter, softened
1/2 cup milk
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon LorAnn Coconut Emulsion (or several drops Coconut Super Strength Flavoring) (to taste)
1 10-ounce package sweetened flaked coconut (about 3 cups)

DIRECTIONS

For Cupcakes:
Preheat oven to 375 degrees F. Butter and flour muffin tins, or fill with baking cups. Combine all ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Spoon batter into prepared muffin cups filling 3/4 full. Bake cupcakes according to package directions, until tester comes out clean. Remove from pans and cool on racks. Cool completely before frosting.

For Frosting:
Using electric mixer, beat cream cheese, butter and milk in large bowl until smooth. Beat in powdered sugar, vanilla, and coconut flavoring. Frost cupcakes and press flaked coconut onto top of each cupcake.Makes 24 cupcakes

*To make a layer cake, divide batter between two generously buttered and floured 9-inch diameter cake pans and bake according to package directions. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting and sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least one hour. (Can be made one day ahead. Cover loosely and keep chilled until 1 hour before serving.)

Coconut Cupcakes


Coconut Cupcakes
By
Here's a simple recipe for scrumptious coconut cupcakes, or layer cake.
Ingredients
  • Cupcakes (for layer cake instructions see below)
  • 1 18.5-ounce package butter recipe golden cake mix
  • 3 large eggs
  • 1/2 cup (1 stick) butter, softened
  • 2/3 cup water
  • 1 teaspoon LorAnn Coconut Bakery Emulsion (or 1/4 tsp. Coconut Super Strength Flavoring)
  • 1 teaspoon LorAnn Rum Bakery Emulsion
  • Frosting
  • 2 8-ounce packages cream cheese
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup milk
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon LorAnn Coconut Emulsion (or several drops Coconut Super Strength Flavoring) (to taste)
  • 1 10-ounce package sweetened flaked coconut (about 3 cups)
For Cupcakes:Preheat oven to 375 degrees F. Butter and flour muffin tins, or fill with baking cups. Combine all ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Spoon batter into prepared muffin cups filling 3/4 full. Bake cupcakes according to package directions, until tester comes out clean. Remove from pans and cool on racks. Cool completely before frosting.For Frosting:Using electric mixer, beat cream cheese, butter and milk in large bowl until smooth. Beat in powdered sugar, vanilla, and coconut flavoring. Frost cupcakes and press flaked coconut onto top of each cupcake.Makes 24 cupcakes*To make a layer cake, divide batter between two generously buttered and floured 9-inch diameter cake pans and bake according to package directions. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting and sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least one hour. (Can be made one day ahead. Cover loosely and keep chilled until 1 hour before serving.)
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