Coconut Cream Cupcakes

Coconut Cream Cupcake

  • 2 sticks butter, softened
  • 2 1/4 c sugar
  • 6 oz cream cheese
  • 6 eggs
  • 2 tbs coconut extract
  • 2 1/4 c flour
  • 1 1/2 tsp baking powder
  • 1 c coconut flakes

Coconut Cream Cheese Icing

  • 1 stick butter
  • 8 oz cream cheese
  • 1/2 stick shortening
  • 1 1/2 tbs coconut extract
  • 2 1/2 – 3 c confectioners sugar
  • coconut flakes for topping


  1. Preheat oven to 350.
  2. Mix butter, sugar, and cream cheese in large mixing bowl. Mix until smooth.
  3. In separate bowl, mix flour and baking powder.
  4. Add the eggs to the butter mixture one at a time. Add the coconut extract.
  5. Slowly add flour mixture to butter mixture. Mix until well incorporated.
  6. Add coconut flakes.
  7. Bake at 350 for 22-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Leave out to cool completely before icing.

Coconut Cream Cheese Icing

Mix butter, cream cheese, and shortening until blended. Slowly add confectioners sugar one cup at a time, scraping the sides of the bowl in between. Add coconut extract and mix. If consistency is too thin, add more sugar. If icing appears too thick, add cream or coconut milk. Top with coconut flakes.



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