Yellow Coconut Cupcakes With Cream Cheese Frosting
Need an impressive dessert for your next party? Put down that boxed yellow cake mix and instead, whip up these super-moist yellow coconut cupcakes that have an impressive cream cheese frosting and lots of toasted coconut on top!
Servings 1 dozen cupcakes.
Ingredients
- CUPCAKES:
- 1 cup sour cream
- 1/2 cup honey
- 1/2 cup melted butter cooled slightly
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 cup flaked coconut
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- CREAM CHEESE FROSTING:
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 4 drops liquid Stevia
Instructions
- Make the cupcakes: Preheat oven to 350: Line a 12-cup muffin tin with muffin wrappers. Set aside.
- In a large bowl, whisk sour cream, honey, melted butter, egg and egg yolk, and vanilla until smooth. In a medium bowl, combine flour, coconut, baking powder, and salt. Fold dry mixture into liquid mixture, gently stirring until smooth and combined.
- Fill muffin wrappers 3/4 full of batter. Smooth tops with a spatula. Bake cupcakes at 350F 22--23 minutes, or until a toothpick comes out clean or with moist crumbs sticking to it. Cool cupcakes in pan 10 minutes before removing to a wire cooling rack to cool completely.
- Make the cream cheese frosting: Place frosting ingredients in a medium bowl. With a handheld electric mixer, beat frosting at high speed until smooth and creamy, about 1 minute. Store frosting in refrigerator until ready to use.
- Pipe cream cheese frosting
Notes
Store cupcakes in refrigerator up to 2 days.