Each year, the December issue of Southern Living magazine features a white frosted cake on the cover. The cake often contains coconut because it’s traditional for Christmas in the South. I’m not exactly sure why coconut only makes its appearance around Christmas in the South—if anyone knows, please fill me in. Since December is already here, let’s start it off right with coconut cupcakes.
| Coconut Cupcakes |
Yields 4 cupcakes.
Ingredients
- FOR THE CUPCAKES:
- 1/4 cup canola oil
- pinch of salt
- 1/3 cup sugar
- 1 large egg, at room temperature
- 2 tablespoons unsweetened coconut milk
- 1/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/3 cup + 1 tablespoon flour
- 1/8 teaspoon baking powder
- 1/16 teaspoon baking soda (a pinch)
- 1/2 cup packed (1.75 ounces) sweetened flaked coconut
- FOR THE FROSTING:
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 tablespoon unsweetened coconut milk
- 1/8 teaspoon almond extract
- 6 tablespoons powdered sugar (more or less to taste)
- 1/2 cup sweetened flaked coconut
Instructions
- Preheat the oven to 350°. Place 4 cupcake liners along the outside edge of a muffin tin.
- In a medium bowl, beat the oil, sugar and salt together with an electric mixer for at least 4 minutes, until the mixture is light and fluffy.
- Add the egg, coconut milk, vanilla and almond extracts and beat another 15 seconds.
- Add the flour, baking powder and baking soda on top of the mixture and beat just until combined—do not overmix. Finally, stir in the flaked coconut.
- Divide the batter between the cupcake liners (it will come almost to the top). Bake for 23-25 minutes, until a toothpick inserted comes out clean.
- Once the cupcakes have completely cooled, beat together all frosting ingredients (except coconut) and frost cupcakes.
- Toast the coconut in a small skillet over medium heat, stirring constantly. Remove when golden brown and use to garnish the cupcakes.
HollyL says
MMmmmm These sound heavenly!! I love coconut!!
Jolene (www.everydayfoodie.ca) says
Coconut is one of my all time favourite flavours/ foods. I have never toasted it before though!
Allie says
Weird! I had no idea that coconut was a southern thing! I recently started eating coconut milk yogurt and it is delicious. I think I would start spreading the frosting on all kinds of things…like cookies! Looks great Christina :)
Hannah says
Now that’s one holiday tradition I can’t quite figure out- Maybe because the coconut sort of looks like snow? Either way, these sound delicious, Christmas time or not!
Christina says
Wow, Hannah I think you got it! It makes sense to me! :)
blackbookkitchendiaries says
this look very pretty… i love coconut cupcakes too.. my sister and i would always bake coconut desserts whenever we get together! thanks for sharing this post.
UrMomCooks says
LUV those Southern Living December covers! But these cupcakes look way more fun! Long live the coconut! (My son’s fav cake is coconut – he would love these!)
sweetlife says
I love SL covers, but oh my goodness I had soooo many mags I had to quit my subs, Coconut is one of my hubby favs, he loves Ina’s recipe but wow their HUGE!!!! four cupcakes sound so much more waist friendly, lol!!
sweetlife
Damaris @Kitchen Corners says
I was totally unaware of the coconut south tradition. I love it because I love coconut. Now I want that magazine.
Thelma says
OH YUMMMMM!
nosh says
hi, i want to try these, can i use unsweetened coconut or it wont give the same result. its not available here in uk. thanks in advance
Jenny says
I made these cupcakes today, for my mother’s upcoming 70th birthday. We both love coconut. I doubled the recipe, which made about 24 mini muffins. (I am making a variety of bite-sized desserts.) These turned out beautifully. The cupcakes came out of the non-stick mini trays, with cooking spray, with no problem. They are a really good flavor (don’t omit the almond extract!). And, the icing with toasted coconut is great too. Thank you for a wonderful recipe, and clear instructions!
christina B. says
I know this is an old recipe, but I have some questions: Can you use pure vegetable oil instead of canola? When it says unsweetened coconut milk is that canned milk? I just made them and I hope they turned out okay, since I didn’t have almond extract( I think that would have made a difference!) But at least this is a small scale recipe, I can try again!
Christina Lane says
Hi Christina! Yes, vegetable oil is fine, and yes canned coconut milk. You did it right! Hooray! Hope you love them :)
Mary Alice Worrell says
Can they be made into a cake? What size pan? Thanks. Mary Alice