Coconut Cupcakes With White Chocolate Cream Cheese Frosting Recipe

Name: Coconut Cupcakes With White Chocolate Cream Cheese Frosting
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 2 teaspoons baking powder; Table Salt; 2 large egg whites; 1 cup coconut milk; Vanilla Extract; Almond Extract; 1 3/4 cups granulated sugar; Unsalted Butter; Sweetened Flaked Coconut; 8 ounces cream cheese, softened; 8 ounces white chocolate, melted; Lime, Juice Of; 3 cups powdered sugar

Indulge in the ultimate tropical treat! These aren't your average cupcakes – elevate your baking game with our Coconut Cupcakes featuring a luscious white chocolate cream cheese frosting. Made with rich coconut milk (not cream of coconut) for intensified flavor, each bite is a burst of creamy coconut paradise. This recipe, adapted from Cuisine at Home, is perfect for dessert lovers seeking a sophisticated, homemade delight. Get ready for rave reviews!

Prep Time 30 mins

Cook Time 90 mins

Calories 549.9 kcal

Protein 10g

Rating 4.5 (50 Reviews)

Coconut Cupcakes With White Chocolate Cream Cheese Frosting

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Cupcakes With White Chocolate Cream Cheese Frosting

All Purpose Flour
2 teaspoons baking powder
Table Salt
2 large egg whites
1 cup coconut milk
Vanilla Extract
Almond Extract
1 3/4 cups granulated sugar
Unsalted Butter
Sweetened Flaked Coconut
8 ounces cream cheese, softened
8 ounces white chocolate, melted
Lime, Juice Of
3 cups powdered sugar

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How to Make Coconut Cupcakes With White Chocolate Cream Cheese Frosting

Preheat oven to 350°F (175°C). Line a regular-sized muffin tin with cupcake papers.
In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In a separate measuring cup, whisk together 2 large egg whites, 1 cup coconut milk, 1 teaspoon vanilla extract, and 1/2 teaspoon lime extract.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 3/4 cups granulated sugar using an electric mixer on medium speed for 4 minutes, until light and fluffy.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Add in three additions, mixing until just combined.
Gently fold in 1 cup sweetened shredded coconut using a rubber spatula.
Fill each cupcake liner about 3/4 full.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
For the frosting: In a large bowl, beat together 8 ounces cream cheese, softened, and 1/2 cup (1 stick) unsalted butter, softened, until smooth.
Add 8 ounces melted white chocolate and 1 tablespoon lime juice. Beat until combined.
Gradually add 3 cups powdered sugar, beating until smooth and creamy.
Frost each cooled cupcake with approximately 3 tablespoons of frosting.
Garnish with extra shredded coconut, if desired.