INGREDIENTS
For the Cupcakes
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup coconut cream
- 15–20 drops OOOFlavors Coconut Extract
- 1 tsp vanilla extract
- ½ cup shredded sweetened coconut
For the Frosting
- ½ cup unsalted butter, softened
- 2 cups confectioners' sugar
- ¼ cup coconut cream
- 1 tsp OOOFlavors Coconut Extract
- 1 tsp vanilla extract
Optional Garnish
- Toasted coconut flakes
DIRECTIONS
For the Cupcakes
-
Preheat the oven:
- Set the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
-
Prepare the dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
Cream the butter and sugar:
- In a large bowl, cream the butter and sugar together until light and fluffy.
-
Incorporate wet ingredients:
- Add the eggs one at a time, beating well after each addition.
- Mix in the coconut cream, OOOFlavors Coconut Extract, and vanilla extract until well combined.
-
Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the shredded sweetened coconut.
-
Fill the liners:
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
-
Bake:
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
For the Frosting
-
Cream the butter:
- In a large bowl, cream the butter until light and fluffy.
-
Mix the frosting ingredients:
- Gradually add the confectioners' sugar, coconut cream, OOOFlavors Coconut Extract, and vanilla extract, beating until smooth and creamy.
- Adjust consistency with more coconut cream if needed.
-
Frost the cupcakes:
- Spread or pipe the frosting onto the cooled cupcakes.
-
Garnish (optional):
- Sprinkle with toasted coconut flakes for an extra tropical touch.
