Saturday, April 17, 2010

Coconut Cream Cheese Cupcakes.

today i made cupcakes.
coconut cream cheese cupcakes.
i'm a huge fan of coconut.
i'm not, however, a huge fan of cream cheese icing.
which is weird because i eat bagels and cream cheese like they're going out of style.

so the reason i don't have a picture is because i didn't eat one.
well, really i made these for my mom's dinner party.
and everyone else LOVED them.

so i figured i'd share with you.

the recipe comes from the Barefoot Contessa

Coconut Cream Cheese Cupcakes

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut

For the frosting:

  • 1 pound cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners' sugar, sifted


Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

tomorrow is my Semi-formal.
you know, that one i talked about back in February before it got snowed out.
and the one i talked about in march before it got snowed out a second time.
luckily, there is no snow in the forecast for tomorrow!
the bestie is picking me up early for a manicure/lunch date before i go to get my hair done.
it's funny.
even though we spent two weeks together in Paris, and saw each other every single day, i miss her so much after not seeing her for the last 4 days.
and we have so much to talk about.
i'm gonna hate having her in Delaware next year.

here are two blog posts you might have missed this week!

it's my second giveaway!
you could win this:
Small Wishbone Necklace in Sterling Silver


my photo journal of my Paris trip!

have a great night xo


  1. Blaine would love these cupcakes but not me. I hate coconut and cannot handle cream cheese in any way! I'm a pretty picky eater ;) Have tons of fun at your formal tomorrow, I wish I could go back in time to mine. I have gowns that I know I'll never wear again.
    xo cait

  2. I'm not a fan of cream cheese frosting either, but coconut ANYTHING? I'm all OVER it!


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