Coconut Cupcakes

Two delicious extracts in one cupcake? Talk about major flavor. Coconut Extract and Pure Vanilla Extract help amp up the richness in these homemade coconut cupcakes. They’re sweet, moist and perfectly luscious. Bake up lemon, almond and orange-flavored cupcakes by substituting the coconut extract.

Ingredients
Serves: 12
Serving Size: 1 cupcake
Directions
20 mins Prep time 17 mins Cook time
20 mins Prep time
17 mins Cook time
  • Preheat oven to 350°F. For the Cupcakes, beat all cupcake ingredients in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes. Spoon batter into 12 paper-lined muffin cups.

  • Bake 15 to 17 minutes or until toothpick inserted into center of cupcake comes out with moist crumbs. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.

  • For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Frost cooled cupcakes with Frosting.

Cooking tip

Serving Suggestion: Top frosted cupcakes with shredded coconut or toasted coconut.

Flavor Variations:

Lemon Cupcakes: Prepare as directed using McCormick® Pure Lemon Extract in place of the coconut extract. Add 1 teaspoon to the cupcake batter and 1/2 teaspoon to the frosting.

Almond Cupcakes: Prepare as directed using McCormick® Pure Almond Extract in place of the coconut extract. Add 1 teaspoon to the cupcake batter and 1/2 teaspoon to the frosting.

Orange Cupcakes: Prepare as directed using McCormick® Pure Orange Extract in place of the coconut extract. Add 1 teaspoon to the cupcake batter and 1/2 teaspoon to the frosting.

Nutrition information

(Amount per serving)

  • 402Calories: 402Cholesterol: 93mg
  • Sodium: 197mgProtein: 3g
  • Total Fat: 18gSaturated Fat: 11g
  • Fiber: 0gCarbohydrate: 57g
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