Happy Valentines Day to everyone! I had to just smile this morning because my 12-year old got all dressed up for school today. He had on his gray pants, white dress shirt and a red tie. Some of his friends decided they wanted to dress up so they could look nice for the Valentine’s dance at school. Oh to be young again. My friend that drove car pool this morning sent me a picture of them all dressed up, it was so cute. Made my heart happy.
It’s been a really, really long time since I’ve shared a cupcake recipe so I thought today would be the perfect day to do it.
I love cupcakes and, of course, I love the frosting. I am a frosting girl through and through. These coconut cupcakes combined with the lemon buttercream frosting are a match made in heaven. This cupcake recipe is one of my favorites. I found it a long time ago in a Martha Stewart magazine I think. I’ve made a couple changes and also like to add different extracts and or zests and it always turns out great. It’s just a great “go-to” cupcake recipe.
The frosting on these is to die for, which is why I like to pile it on. Feel free to frost them anyway you’d like, I know not everyone is a frosting fanatic like I am. I like to keep these in the fridge and take them out about 20-30 minutes before I’m ready to eat one (or two).
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup half and half (I use fat free)
- 1 tsp. vanilla
- 1 1/2 tsp. coconut extract
- 1 stick butter , softened
- 4 oz. cream cheese , softened
- 1 tsp. vanilla
- 1 tsp. lemon extract
- 3-4 Tbsp. half and half
- 4 cups powdered sugar
Preheat oven to 350 degrees. Line twenty-four muffin cups with paper or foil liners, and set aside.
Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and coconut extract. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool about 5 minutes, then turn them out onto a cooling rack. Frost as desired.
To make frosting: beat butter and cream cheese until smooth and fluffy (about 3-4 minutes). Add remaining ingredients and mix until smooth.
If you pipe the frosting on, you may need to make an extra half-batch of frosting. Piping the frosting on like I did uses a lot more frosting than if you were to just spread it on.
Recipe Source: Cupcake recipe adapted from Martha Stewart, frosting recipe from 5 Boys Baker