Coconut Cupcakes made Two Ways

These cupcakes won second place at the Nashville Cupcake Palooza. For years I’ve told people these are award winning and it turned out to be true. For the contest, I adopted an Easter theme and dyed the coconut in several pastel colors.

These are grown-up cupcakes with sophisticated flavors and not only will you become a cupcake eater, you will start to think about them in your spare time. Nutmeg, vanilla, and coconut in a sour cream batter makes these a Christmas cupcake and an Easter cupcake. But, I bake them for all occasions, even the elegant dinner party.

They are dense, and yet moist enough to remind me of my coconut wedding cake, where Mr. ST  and I ate an embarrassing number of pieces of cake almost ten years ago. To this day, coconut cake is our favorite.

I have probably made them thirty times. That is how much we and everyone we know loves them. People beg for them, fight over them, and judges call them a winner!

If you want to make as jumbo cupcakes, they will more like muffins and a bit filling. My favorite way to make them is to make them into mini cupcakes. Because they are full of butter, keep them in plastic bags at room temperature and frost right before serving with a coconut cream cheese frosting which is also flavored with nutmeg and fresh coconut. Flavor is very key here in making these special.

The Frosting recipe can be found here.

If it’s a full coconut cake you’re looking for, you can go here. 

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Coconut Cupcakes made Two Ways

A most delicious cupcake with a special ingredient of nutmeg, adapted from Lisa Yockelson's Baking by Flavor, good enough to take second prize at cupcake contest.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Servings: 12

Author: Angela Roberts

Ingredients

• 2 1/2 cups plus 2 tablespoons all purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 teaspoon freshly ground nutmeg
• 12 tablespoons butter
• 1 1/2 cups sugar
• 3 eggs room temperature
• 2 teaspoons vanilla
• 3/4 cup sour cream
• 1 cup tightly packed coconut

Instructions

• Preheat oven to 375 for large cupcakes, 350 for mini cupcakes.
• Sift flour, baking soda, salt, nutmeg in a bowl. Set aside
• Cream butter. Add sugar. Cream butter and sugar until incorporated.
• Add eggs one at a time for at least 45 seconds
• Add vanilla.
• Add 1/2 of the sour cream.
• Add half of flour mixture.
• Add remaining sour cream.
• Add remaining flour mixture.
• Add coconut.
• Bake large cupcakes for 25-30 minutes. Bake mini cupcakes for 15-18 minutes.

Notes

Will make 12 large cupcakes or approximately 44 mini cupcakes.

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I own this nutmeg grinder and couldn’t live without it.