Ingredientes para Coconut Milk Cupcakes With Coconut Cream Cheese Frosting And Fre
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Kosher Salt
- 2 teaspoons baking powder
- Sweetened Flaked Coconut
- 1 cup (2 sticks) unsalted butter, softened
- Philadelphia Cream Cheese
- 3 cups powdered sugar
- Fresh Pineapple
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Cómo preparar Coconut Milk Cupcakes With Coconut Cream Cheese Frosting And Fre
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting: In a medium bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar, beating until combined. Stir in the coconut extract and coconut flakes.
- Once the cupcakes are completely cool, frost them generously with the coconut cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
117g
Fat
65g
Carbs
14g
