I realize I’ve been highlighting a lot of sweet recipes lately but I just can’t help myself! You know, it’s funny – I’ve always thought myself more a connoisseur of the savory, but the facts don’t lie causing me to also be a connoisseur of the obvious – I am clearly just as smitten with the sweet stuff!
Which brings us to today – fluffy, delectable, scrumptious and sweet…coconut cupcakes. Chelsea’s favorite.
Chels and I discovered this recipe around the time of her 1st Communion, fourteen years ago. I had just received Barefoot Contessa’s premier cookbook and fell in love with every recipe. Chelsea fell in love with the coconut cupcakes! We like to make them for special occasions and boy do we have a reason to bake today!!
Miss Chelsea turns 21!
Though Chelsea is spending her first summer away interning with a great company, she’ll be heading home this weekend for her brother’s graduation. We’ll have these heavenly little beauties ready and waiting for her! I mean, shouldn’t our 21st be filled with indulgences? We say, yes!
Coconut Cupcakes
Ingredients
- Cupcakes
- 3/4 lb. unsalted butter at room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 tsp. pure almond extract
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 14 oz. sweetened, shredded coconut
- Cream Cheese Icing
- 1 lb. cream cheese at room temperature
- 3/4 lb. unsalted butter at room temperature
- 1 tsp. pure vanilla extract
- 1/2 tsp. pure almond extract
- 1 1/2 lbs. confectioners’ sugar, sifted
Instructions
- Cupcakes (Preheat oven to 325 F)
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition.
- Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
- Mix until just combined.
- Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners.
- Fill each cup to the top with batter.
- Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes.
- Remove to a baking rack and cool completely.
- Frost with cream cheese icing and sprinkle with remaining coconut.
- Cream Cheese Icing
- In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, vanilla and almond extracts.
- Add the confectioners’ sugar and mix until smooth.
It’s hard to believe that it has been 21 years since having our precious baby girl…21 years since giving Lauren her little sister. Chelsea was born on a very sunny day and I swear it influenced her disposition! She was as cute as a bug and as relaxed as babies come! We thank our lucky stars everyday for Chelsea Bug!
Look at that little face…I told you today was all about sweet stuff!
I have it on good authority that Chelsea’s sorority sisters have some celebratory plans in the works…We’ll pick up where their party leaves off!
Happy Birthday, Sweeta! We Love You!
Hurry home – your cupcakes are waiting!
Salute!
I will be dreaming of these cupcakes while I am in Boston! I did not eat enough of them while I was home! I know I am a little late but thank you so much for this post, sweeta! Love you so much! ❤
Ohhhh, we can take care of that – I have your address! Never too late, Sweeta! I love you so much! <3
Hey, cupcakes! Are you sure there were cupcakes? I didn’t see any cupcakes! Has someone been holding out on me? Cuz, if there were cupcakes, I would have seen them. Is this some kind of cupcake conspiracy? Is Mom behind all this? Rest assured, I’ll get to the bottom of this. In the meantime, I’ll feast my eyes on that awesome pic of the cutest intern in Boston.
What a treat! Happy Birthday, again, Chelsea !!
Hahahaha – they were hiding in the fridge! I have no idea how I forgot them!!!! Awww – thanks, Sweeta!
Happy birthday Chelsea!!!! Those cupcakes are the best!!! Was she not just as sweet as the day is long?!? She will always be three to me!!
Awwwww, me too! Thanks, Auntie!
Happy 21st Birthday Chelsea! There is lots to celebrate this weekend!
Yes! If we could only slow it down, right?! Enjoy your weekend, Karen!
Chelsea looks like the human version of a coconut cupcake in this picture! Time goes so fast! Love this post…And Chelsea!
Oh my God – I love it! You are right! We’ll miss you this weekend, Sweeta!