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Coconut Cupcakes
Tangy sour cream, toasty coconut, and a hint of almond take these pretty cakes several steps beyond plain vanilla.
-
24
Servings
-
35-40 min
Prep Time
-
20 min
Cook Time
Ingredients
- 1/2 cup Horizon Organic unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 egg yolk
- 1/4 tsp. almond extract
- 1/3 cup sour cream
- 2/3 cup Horizon Organic whole milk
- 1 cup plus 2 Tbsp. cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup sweetened flaked coconut
- 4 ounces cream cheese, room temperature
- 1/2 cup Horizon Organic unsalted butter, room temperature
- 1 cup powdered sugar
- 1/4 cup sour cream
- 1 Tbsp. vanilla extract
- 1/2 tsp. freshly grated lemon zest; toasted coconut for garnish
Preparation
- Preheat the oven to 375 degrees. Line standard muffin or cupcake pans with paper liners.
- Prepare the cupcakes first: Using an electric mixer, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the yolk and the almond extract.
- Combine the sour cream and the milk in a small bowl.
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- With the mixer on low speed, add the milk and flour mixtures to the batter in several alternating additions, beginning and ending with the dry mixture.
- Blend thoroughly after each addition and scrape the bowl often.
- Increase the mixer speed to medium and beat for 30 seconds, then reduce the speed to low and blend in the coconut.
- Divide the batter evenly in the pans to make 24 cupcakes.
- Bake for 20 minutes, until the tops feel springy when pressed in the center.
- Cool thoroughly before frosting. To prepare the frosting, beat the cream cheese and butter together until smooth.
- Beat in the powdered sugar and scrape the bowl.
- Add the sour cream, vanilla, and lemon zest and blend until smooth.
- Store frosted cupcakes in the refrigerator for up to three days. Bring to room temperature before serving.
- Sprinkle frosted cupcakes with toasted coconut, if desired.
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