Coconut Cherry Cupcakes
Ingredients
Instructions
- Preheat oven to 350°F. Line 8 recesses of a 12-cup muffin pan with paper liners.
- Beat butter, coconut extract, sugar until light and fluffy. Add eggs, 1 at a time, mixing well between each addition. Gently fold in flour alternately with milk until just combined. Distribute between paper liners and bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cupcakes cool in pan for 5 mins then transfer to a wire rack to cool completely.
- Meanwhile, to make the cream cheese frosting, beat butter and cream cheese until light and fluffy. Gradually beat in powdered sugar. Transfer to a large piping bag fitted with a large fluted tip.
- Pipe large swirls of frosting onto each cupcake. Sprinkle lightly with desiccated coconut and top with a maraschino cherry.
Nutrition & Diet Analysis (per serving)
1023
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).