Cupcakes - Coconut Cupcakes

Serves: 18

  • 3 Sticks Butter
  • 2 Cups Sugar
  • 5 Eggs
  • 1 1/2 Teaspoon ADAMS BEST VANILLA
  • 1 1/2 Teaspoon ADAMS ALMOND EXTRACT
  • 1 1/2 Teaspoon ADAMS COCONUT EXTRACT
  • 3 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Buttermilk
Preheat to 325. Cream butter and sugar together for 5 minutes. Mix in eggs and extract. Mix all dry ingredients in a separate bowl. Alternate adding in dry ingredients and buttermilk to mixer until all blended. Fill cupcake pan and liners 2/3 full. Bake 20 minutes or until toothpick comes out clean. Cool completely.

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coconut cupcakes

» Coconut Cream Cheese Frosting

  • 1 Pound Cream Cheese
  • 3/4 Pound Butter
  • 1 Teaspoon ADAMS BEST VANILLA
  • 1 Teaspoon ADAMS ALMOND EXTRACT
  • 1 1/2 Pounds Confectioners Sugar
  • 7 oz Shredded coconut
Cream all ingredients except the confectioners sugar in mixing bowl. Add sugar in slowly until well blended and smooth. Top cupcakes and then sprinkle with shredded coconut.

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