We don’t have a “tradition” of cupcakes in Portugal. It only started being sold here a few years ago. And they weren’t as cupcake-y as I would want them to be. So, I browsed a bit and found a recipe for amazing coconut cupcakes with cream cheese frosting.
I’ve made these quite a few times in the past 3/4 years and the last time I baked a batch, I decided to add a bit of lime zest. And they turned out really great!
You can make them without the lime, and you’ll have a perfect coconut cupcake. Seriously. They’re light and fluffy, not too sweet, and paired with the cream cheese frosting… it’s perfection =)
This recipe yields 24 cupcakes.
Ingredients – Cupcakes
– 3/4 cup of unsalted butter, room temperature
– 1 1/4 cup of sugar
– 3 large eggs, room temperature
– 1 cup of canned coconut milk
– 1 teaspoon of vanilla extract
– 2 1/4 cups of flour
– 1 teaspoon of salt
– 1 teaspoon of baking powder
– 1/2 cup of sweetened desiccated coconut
Directions – Cupcakes
1 Preheat the oven to 350F (176ºC). Prepare the cupcake liners or baking cups.
2 Cream the butter and sugar till light and fluffy, scraping down the sides halfway through to ensure even mixing.
3 Combine the flour, salt, and baking powder in one bowl.
4 In another bowl, add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla.
5 Add the eggs, one at a time, beating well to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
6 Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures until everything is combined. Stop mixing once just as the ingredients become incorporated. If the mix is overbeat, the cupcakes won’t be fluffy. Fold in the coconut.
7 Scoop into cupcake liners or baking cups about one half to three-quarters of the way full. Bake for about 18 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they’re ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Ingredients – Frosting
– 1/2 cup of butter, room temperature
– 8 oz of Philly cream cheese, room temperature
– 1/2 cup of powdered sugar (you can go up to 1 cup, if you like it sweeter)
– 1/4 cup of sweetened desiccated coconut
– zest of one lime (optional if you’re doing just the coconut version)
Directions – Frosting
8 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
9 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness. I love to taste the cheese, so I just add 1/2 cup.
10 Fold in the coconut. Spread onto cooled cupcakes using a spoon or a pastry bag. Sprinkle on a bit of extra shredded coconut on top and serve. Add the lime zest – be sure not to add too much or the lime will overpower the coconut.
Aren’t they beautiful? You really need to try them. They’re always a favorite!
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