Ingredients for Jumbo Coconut Cupcakes
- All Purpose Flour
- Unsifted All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Unsalted Butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- Pure Vanilla Extract
- 1 cup sour cream
- Sweetened Flaked Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Jumbo Coconut Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Jumbo Coconut Cupcakes
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using an electric mixer until light and fluffy (about 3 minutes).
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, combine 1 cup sour cream and 1 cup shredded sweetened coconut.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the prepared cupcake liners about 2/3 full.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Frost with your favorite frosting and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
172g
Fat
90g
Carbs
25g
