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Wedding Memoirs, Moments of Truth, and Coconut Cupcakes

Coconut Cupcakes inspired by Lisa Yockelson's Cookbook Baking by flavor. A delicious dense, cupcake enhanced with the flavor of nutmeg.
Servings: 12

Ingredients

  • CAKE INGREDIENTS
  • 2 1/2 cups plus 2 tablespoons unsifted bleached all-purposed flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon nutmeg
  • 12 tablespoons 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups superfine sugar
  • 3 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 3/4 cup thick cultured sour cream
  • 1 cup tightly packed sweetened flaked coconut
  • CREAM CHEESE FROSTING INGREDIENTS
  • 12 ounces one and one-half 8-ounce packages cream cheese, softened
  • 5 tablespoons 1/4 stick plus 1 tablespoon unsalted butter, softened
  • 2 1/2 teaspoons pure vanilla extract
  • 3 tablespoons heavy cream
  • 1/8 teaspoon freshly grated nutmeg
  • 5 1/2 cups unsifted confectioners' sugar hs note: I used a bit more
  • 3/4 cup lightly packed sweetened flaked coconut plus extra for topping cupcakes.

Instructions

  • CAKE INSTRUCTIONS
  • Preheat oven to 375
  • Measure out all dry ingredients. Sift together, including the nutmeg.
  • It's easier to sift onto a sheet of waxed paper.
  • Cream butter and sugar together for two minutes.
  • Add eggs one at a time for 45 seconds. Add Vanilla.
  • Beginning and ending with dry ingredients, alternate adding dry ingredients and sour cream and mixing. Add Coconut.
  • Batter will be thick.
  • Bake at 375 for 25-35 minutes
  • CREAM CHEESE FROSTING INSTRUCTIONS
  • Bring cream cheese and butter to near room temperature. Mix with mixer until thoroughly mixed through and smooth.
  • Add in vanilla, cream and mix until incorporated.
  • Add coconut.
  • Frost cupcakes and top with more coconut.