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.
20m
PREP TIME
17m
COOK TIME
402
CALORIES
13
INGREDIENTS
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.
20m
PREP TIME
17m
COOK TIME
402
CALORIES
13
INGREDIENTS
Ingredients 12 (1 cupcake) Servings
- Coconut Cupcakes
- 1 1/4 cups flour
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup (1/2 stick) butter, melted
- 3 eggs
- 2 teaspoons McCormick® Coconut Extract With Other Natural Flavors
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 1/2 teaspoons baking powder
- Coconut Buttercream Frosting
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 teaspoon McCormick® Coconut Extract With Other Natural Flavors
- 3 cups confectioners' sugar
- 4 to 5 teaspoons milk
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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