Total Time
Prep 15 mins
Cook 18 mins

If you like coconut , these are moist and so good with toasted coconut

Ingredients Nutrition


  1. In a large mixing bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, 1 at a time, beating well after each egg.
  3. Beat in extracts.
  4. .Combine the flour, baking powder, baking soda, and salt, add to creamed mixture alternately with buttermilk.
  5. Fold in the coconut.
  6. Fill paper lined muffin cups 2/3 full. Bake at 350 degrees for 18-20 minutes.
  7. Cool for 10 minutes before removing from pan, place on wire rack to cool.
  8. cream cheese frosting:.
  9. In a mixing bowl, beat cream cheese, butter, and extracts until smooth.
  10. Gradually beat in confectioners' sugar.
  11. Frost the cupcakes, sprinkle with the toasted coconut.
  12. Makes 2-1/2 dozen.