Let’s talk about something delicious. Let’s talk about the perfect springtime cupcake. Let’s talk about coconut cupcakes.
I am seriously in love with coconut cupcakes. What’s the deal? How can they possibly be so delicious that they make me want to eat…well…16 or so in one day. They’re so darn fluffy. They’re so darn tasty. I just can’t seem to help myself.
Did you know that you can add coconut extract and flaked coconut to any white cake batter, and end up baking a masterpiece? Yeah, it’s true. I tell no lies.
I wanted a simple, delicious, festive cupcake to welcome the sunshine back to our worlds. I wanted to welcome spring!
Seriously, just add about 4 tablespoons of Coconut Extract and 1 1/2 Cups of Flaked Coconut to the batter, and you’ve got it made.
To make things even better, top your cupcakes with a Coconut Cream Cheese Icing. That’s the recipe for heaven, I’m telling you.
Coconut Cream Cheese Icing
1/2 C Butter
8 oz Cream Cheese, Softened
2-3 1/2 C Powdered Sugar
2 Tsp Coconut Extract
2 Tbsp Coconut, flaked
Cream the butter and cream cheese, then add half of the powdered sugar. Add the coconut extract and continue to beat. Continue to add powdered sugar until you reach your desired consistency. Stir in coconut.