Tropical Coconut Cream Cheese Cupcakes (Printer-Friendly Version)
# What You'll Need:
→ Cupcake Batter
01 -
1-3/4 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon table salt
04 -
3 egg whites from large eggs (or 1/3 cup liquid egg whites), at room temperature
05 -
1/2 cup full-fat unsweetened coconut milk
06 -
1/4 cup coconut rum (like Malibu)
07 -
2 teaspoons coconut extract
08 -
3/4 cup granulated sugar
09 -
1/2 cup unsalted butter, room temperature
10 -
1 cup sweetened, shredded coconut, plus extra for topping
→ Coconut Cream Cheese Frosting
11 -
8 ounces full-fat cream cheese, room temperature
12 -
1/2 cup unsalted butter, room temperature
13 -
1 teaspoon coconut extract
14 -
2 cups confectioners' sugar
# Let's Cook!:
01 -
Preheat oven to 350°F and line a regular-sized muffin tin with cupcake papers.
02 -
Sift together flour, baking powder, and salt in a small bowl. Set aside.
03 -
Mix egg whites, coconut milk, coconut rum, and coconut extract in a measuring cup.
04 -
Cream sugar and butter until light and airy (about 4 minutes on medium speed). Gradually add dry and wet ingredients alternately in three additions, starting and ending with dry. Mix in shredded coconut until just combined.
05 -
Fill each muffin cup ⅔ full with batter. Bake 20-25 minutes until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
06 -
Beat cream cheese and butter until smooth (about 4 minutes). Add coconut extract and powdered sugar, beating until well combined.
07 -
Once cupcakes are completely cool, top with frosting and sprinkle with shredded coconut.
# Recipe Notes:
01 -
Keep cupcakes refrigerated until ready to serve for best results.