Ingredients for Coconut Blizzard Cupcakes
- Unsalted Butter
- 1/2 cup milk
- 2 large eggs
- 3 ¾ cups granulated sugar
- Coconut Extract
- Vanilla Extract
- All Purpose Flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Seedless Raspberry Jam
- 3 cups powdered sugar
- Heavy Cream
- Sweetened Flaked Coconut
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How to Make Coconut Blizzard Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Place about 1 teaspoon of raspberry jam in the center of each cupcake.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting: In a medium bowl, beat ½ cup (1 stick) softened butter until fluffy. Gradually add 3 cups powdered sugar, alternating with ¼ cup heavy cream, until smooth and creamy. Stir in 1 teaspoon vanilla extract.
- Once the cupcakes are completely cool, frost each cupcake generously.
- Immediately dip the frosted top of each cupcake into a bowl of sweetened shredded coconut, pressing gently to adhere.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
163g
Fat
58g
Carbs
17g
