Name: Coconut Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1-1/2 cups butter, softened -; 2 cups sugar -; 5 large eggs, room temperature -; 2 teaspoons vanilla extract -; 3 cups all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1 tablespoon lemon juice -; 1 cup 2% milk -; 1-1/4 cups sweetened shredded coconut -; CREAM CHEESE FROSTING: -; 1 package (8 ounces) cream cheese, softened -; 3/4 cup butter, softened -; 1 teaspoon vanilla extract -; 2-3/4 cups confectioners' sugar -; Additional coconut, toasted -

Ingredients for - Coconut Cupcakes

1. 1-1/2 cups butter, softened

2. 2 cups sugar

3. 5 large eggs, room temperature

4. 2 teaspoons vanilla extract

5. 3 cups all-purpose flour

6. 1 teaspoon baking powder

7. 1/2 teaspoon baking soda

8. 1/2 teaspoon salt

9. 1 tablespoon lemon juice

10. 1 cup 2% milk

11. 1-1/4 cups sweetened shredded coconut

12. CREAM CHEESE FROSTING:

13. 1 package (8 ounces) cream cheese, softened

14. 3/4 cup butter, softened

15. 1 teaspoon vanilla extract

16. 2-3/4 cups confectioners' sugar

17. Additional coconut, toasted

How to cook deliciously - Coconut Cupcakes

1 . Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut.

2 . Stage

Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3 . Stage

For frosting, in a large bowl, beat cream cheese, butter and extract until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.