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Coconut-Topped Cupcakes

More than just a birthday treat, cupcakes are an ideal ending to any outdoor dinner. These miniature cakes with cream-cheese-and-coconut frosting require no plates or utensils and end the evening with a touch of whimsy.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Coconut-Topped Cupcakes

Source: Martha Stewart Living, June 2007

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 3/4 teaspoon pure vanilla extract
  • 1 1/2 cups sifted cake flour (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/2 cup whole milk
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners' sugar
  • 2 teaspoons pure coconut extract
  • 2 cups (6 ounces) sweetened flaked coconut

Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. With an electric mixer on medium speed, beat 1 stick butter and the granulated sugar until pale and fluffy. Beat in eggs, one at a time, and vanilla. Reduce speed. Beat in flour, baking powder, and salt, then milk. Spoon into cups. Bake until a cake tester comes out clean, 15 to 16 minutes. Let cool.

  2. Beat cream cheese, remaining 1/2 stick butter, the confectioners' sugar, and coconut extract until fluffy. Frost cupcakes, and sprinkle with coconut.

Reviews (9)

  • jennwollaber 6 Jul, 2010

    I opted for chocolate instead of vanilla. It was divine with the coconut. Super big hit. I've made them for about 5 separate occasions.

  • Kendallsmom 3 Aug, 2008

    Delicious!
    I used all purpose flour that I sifted. Cake is moist and icing is creamy and smooth.
    Batter made 12 cupcakes and enough icing to generously ice the cupcakes.

  • Zobie 10 Jun, 2008

    To make "cake flour" when one only has "plain flour" use 1 cup of all purpose flour minus 2 tablespoons of flour, then add 2 tbsp cornstarch as a substitute for the cake flour. So, in this cupcake recipe, you would subtract 3 tablespoons of flour, and use 3 tablespoons of corn starch instead. Good luck!

  • noreen5993 6 May, 2008

    Hi,
    In England we don't get cake flour, only self raising and plain flour, so what would i use where the recipe says cake flour, please help!
    Thanks

  • rike 13 Apr, 2008

    I LOVED these cupcakes. The actual cake part was so yummy! I did choose to toast the coconut that goes on top of the cupcakes. I've already make numerous batches of these cupcakes. Friends and family are very complimentary.

  • ijustloveit 18 Mar, 2008

    For a festive touch just add whatever food coloring to the coconut before adding to the top of the cupcakes. For this time of year some pale yellow cupcake tops and some pale green tops with a few Easter Peeps on several cupcakes, all placed on a platter makes a pretty display the kids will enjoy looking at as well as eating.

  • mohammedalamer 18 Mar, 2008

    3/18/08 at 2:13 a.m. ET
    what is the Cake Flour???!! I found one type in the supermarket labeled Cake Flour Self Rising, is this the one required and can I substitute it with all purpose flour and if I do, is it gonna be the same result.

    I made the cake yesterday, and it took more than 15 minutes in the oven (about 25 minutes). the texture of cake was hard and dry after cooling.

    please advise.

    thanks

    Report

  • mohammedalamer 18 Mar, 2008

    sorry I mean Cake Flour!

  • mohammedalamer 18 Mar, 2008

    what is flour cake? I found one type in the supermarket labeled Cake Flour Self Rising, is this the one required and can substitute it with all purpose flour and if I do is it gonna be the same result.

    I made the cake yesterday, and it took more than 15 minutes in the oven (about 25 minutes). the texture of cake of hard and dry after cooling.

    please advise.

    thanks

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