Скачать или смотреть Perfect Coconut Cupcakes with Coconut Cream Cheese Frosting

Soft and fluffy coconut cupcakes are perfect for spring and summer! Top with coconut cream cheese frosting and a sprinkle of toasted coconut for best results.

https://sugarspunrun.com/coconut-cupc...

Ingredients
¾ cup granulated sugar (150g)
¼ cup unsalted butter, softened (57g)
¼ cup neutral cooking oil (avocado canola, or vegetable) (60ml)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
½ teaspoon coconut extract
1 ½ cups all-purpose flour (188g)
1 ½ teaspoons baking powder
¼ teaspoon table salt
⅔ cup coconut milk (160ml)
Frosting
6 oz cream cheese, softened (170g)
6 Tablespoons salted butter, softened (85g)
3 cups powdered sugar (375g)
½ teaspoon coconut extract
¼ teaspoon vanilla extract

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12-count muffin tin (Affiliate Link): https://amzn.to/2SEsPBq
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Large scoop (for portioning cupcake batter) (Affiliate Link): https://amzn.to/3Vj4tQ0
Ateco 848 piping tip (to decorate as shown in the photos and video) (Affiliate Link): https://amzn.to/2WsKpu6
Piping bags (Affiliate Link): https://amzn.to/2JAPSvk

Instructions
00:00 Introduction
00:31 Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
00:44 In a large mixing bowl, use an electric mixer to cream together the sugar, butter, and oil until creamy and well-combined.
02:10 Add eggs and extracts and stir batter on low-speed until well combined.
03:40 In a separate, medium-sized bowl, whisk together flour, baking powder and salt.
05:25 Alternate adding the flour mixture and the coconut milk to the butter mixture, starting and ending with the flour mixture. Gently stir together with a spatula after each addition until just combined (there may be some small lumps in your batter but all flour should be absorbed – take care to not over-mix).
06:40 Evenly divide batter into prepared muffin tin.
07:20 Transfer to center rack of 350F (175C) preheated oven and bake for 17-19 minutes, until a toothpick inserted in the center of the toothpick comes out clean or with a few moist crumbs.
07:35 Allow cupcakes to cool in their tin for 5 minutes before carefully removing to a cooling rack to cool completely before frosting.
Frosting
08:14 Combine cream cheese and butter in a large mixing bowl and use an electric mixer to beat on low-speed until smooth, creamy and lump-free.
09:33 Gradually add powdered sugar, about one cup (125g) at a time, mixing well between each addition until sugar is thoroughly combined.
10:10 Add coconut and vanilla extract and stir to combine. Spread or pipe frosting over cooled cupcakes

Notes
Storing
Store in an airtight container in the refrigerator for 3-4 days.
Decorating
I used an Ateco 848 tip to decorate the cupcakes in these photos and video.
Toasted coconut
Follow my tutorial on how to toast coconut to add some on top the cupcakes for decoration!

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