Mini Coconut Cupcakes
Ingredients
Instructions
- Preheat oven to 350 F. Line mini muffin pans with 60 mini muffin liners. Set pans aside.
- In a large bowl cream butter and sugar together until fluffy. Add the eggs one at a time and then beat in vanilla, sour cream and milk. Mix well and set it aside.
- In another bowl whisk the flour, baking powder, baking soda and salt together. Slowly add the flour into the butter mixture and mix until just incorporated.
- Spoon batter into a pastry bag fitted with a plain open tip and pipe 2/3 full into each cupcake liner. Bake for 12-15 minutes or until they bounce back to a light touch and are lightly golden. Remove pan form the oven and let cupcakes cool on wire racks completely.
- For the icing, cream the butter in a large bowl. Carefully incorporate the rest of the icing ingredients (except the shredded coconut, which is for the topping). When you do this, alternate adding parts of the the icing sugar with the cream and the coconut extract and continue beating until light and fluffy. Place icing in a piping bag with a desired tip and pipe the icing onto the cupcakes. You don't have to be fancy.
- Place 2 cups of coconut in a bowl and dunk the iced tops of the cupcakes in. Add more coconut to the bowl if you need to. Place in a covered container until you are ready to eat them. Enjoy!!
- Adapted from Barefoot Contessa's Blueberry Coffeecake Muffins
Nutrition & Diet Analysis (per serving)
868
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).