Coconut Overload Cupcakes with Coconut Cream Cheese Frosting

Coconut Overload Cupcakes with Coconut Cream Cheese Frosting

Recipe from: Created by Cathy Pollak for | Serves: 12



  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large egg whites, room temperature
  • 1/2 cup lite coconut milk
  • 1/4 cup coconut rum (such as Malibu)
  • 2 teaspoons coconut extract
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup sweetened, shredded coconut, plus more to top the cupcakes
  • colorful candy for garnish, optional


  • 8 oz cream cheese (not lowfat), softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon coconut extract
  • 2 cups confectioners' sugar


  1. Preheat the oven to 350° F. Prepare a regular-sized muffin tin by lining it with cupcake papers.
  2. In a small bowl, sift together flour, baking powder and salt. Set aside.
  3. In a pourable measuring cup, combine egg whites, coconut milk, coconut rum and coconut extract.
  4. In a stand mixer, cream together sugar and butter until light and airy, about 4 minutes on medium speed. Alternately add dry and wet ingredients (starting and ending with dry) in three additions. Mix in coconut until fully combined. Be careful not to over-mix batter.
  5. Fill each prepared muffin tin ⅔ full with batter. Bake until a toothpick inserted in the middle comes out clean, about 25 minutes. Leave in the pan to cool about 5 minutes before removing and cooling completely.
  6. To make the frosting, beat cream cheese and butter with a mixer until smooth, about 4 minutes. Add coconut extract and powdered sugar and beat to blend. Spread frosting on each cupcake and top with shredded coconut. Garnish each cupcake with seasonal candy of your choice. Tip: Keep the cupcakes refrigerated until ready to serve.

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