Coconut Cupcakes
Cupcakes have a built-in fun factor that makes them more festive than a full-sized cake. And as a bonus, they always look spectacular—even if your frosting skills are less than perfect.
Ingredients
| 3 | cups | cake flour |
| 1 1/2 | teaspoons | baking soda |
| 1 | teaspoon | baking powder |
| 1 | teaspoon | salt |
| 1 1/2 | cups (3 sticks) | butter, room temperature |
| 2 | cups | sugar |
| 5 | large | eggs, room temperature |
| 2 | teaspoons | vanilla extract |
| 1 | cup | buttermilk |
| 1 | recipe | Ultimate Cream Cheese Frosting |
| ~ | sweet shredded coconut | |
Directions
Place 24 paper liners in muffin tin.
Preheat the oven to 350 degrees.
- Prepare the cake batter.
- Fill the liners 2/3 full. Do not overfill.
- Place on the middle rack of the oven and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes thoroughly in their tins before frosting.
- Frost the cupcakes and sprinkle liberally with the shredded coconut.
Preparation Time:
25 minutes preparation; 22–25 minutes baking.
