coconut cream cupcakes

5 from 1 vote

Delicious coconut cupcakes filled with creamy coconut filling and topped with fluffy coconut frosting, garnished with toasted coconut for added texture.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1.25 cups all purpose flour
2 tsp baking powder
0.25 tsp salt
6 tbsp unsalted butter
0.75 cups sugar
1.5 tbsp vegetable oil
2 tsp coconut extract
2 large eggs
0.5 cups milk
2 egg yolks egg yolks
0.5 cups sweetened flaked coconut
0.5 cups salted butter
0.5 cups shortening
4 cups powdered sugar

Instructions

Preparation Steps

Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
Mix flour, baking powder, and salt; set aside.
Cream butter, sugar, oil, and coconut extract until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
Fill cupcake liners 3/4 full and bake for 13-15 minutes. Cool completely.
Prepare coconut filling by cooking coconut, butter, and cream until thickened.
Using a core tool, remove centers from cupcakes and fill with coconut filling.
Prepare coconut frosting, then pipe onto cooled cupcakes.
Sprinkle with toasted shredded coconut and garnish as desired.

Notes