Coconut Milk Cupcakes

Mark Boughton/styling: Teresa Blackburn
  • Yield: 2 dozen

We decorated our cupcakes with purple sanding sugars and M&M's.


2 1/4cups all-purpose flour
1teaspoon baking powder
1teaspoon backing soda
1teaspoon salt
12tablespoons unsalted butter, softened
1 1/4cups sugar
3-- eggs
1teaspoon coconut extract
1cup coconut milk
1/4cup shredded coconut
1-- (8-ounce) package cream cheese, softened
1/2cup (1 stick) butter, cut into pieces and softened
1cup powdered sugar
1teaspoon coconut extract
-- Sanding sugar (optional)


  1. Preheat oven to 350F. Lightly grease a cupcake pan or add paper liners.
  2. In a medium bowl, combine flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at time, mixing well after each addition. Add extract.
  4. Reduce mixer speed to low and add flour mixture alternatively with coconut milk beginning and ending with flour mixture. Fold in shredded coconut.
  5. Spoon batter evenly into cups, filling two-thirds full. Bake 25 to 30 minutes, until a tester inserted in the center comes out clean. Transfer cupcakes to wire racks and let cool completely.
  6. To make the frosting, combine cream cheese and butter in a medium bowl, beating with an electric mixer on medium speed. Reduce speed to low and add sugar and extract. Mix well. Spread on cooled cupcakes. Makes 2 1/2 cups.

Recipe reprinted with permission from Tammy Algood's The Complete Southern Cookbook (Running Press, 2010).

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