Coconut Dream Cupcakes

By Julie Flournoy, Taste of Home

My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite.

Total Time

Prep: 40 min. Bake: 20 min. + cooling

Makes

1-1/2 dozen

Ingredients

• 6 ounces cream cheese, softened
• 1-1/3 cups sugar, divided
• 1/4 teaspoon coconut extract
• 6 tablespoons butter, softened
• 2 large eggs
• 1 teaspoon clear vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup 2% milk

FROSTING:

• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 1 tablespoon water
• 2 teaspoons clear vanilla extract
• 1-1/2 cups confectioners' sugar
• 1 cup sweetened shredded coconut

Directions

• Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth.
• In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
• Spoon 1 rounded tablespoon batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each.
• Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
• For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.

Nutrition Facts 

1 cupcake: 355 calories, 20g fat (12g saturated fat), 73mg cholesterol, 232mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein.