Auntie Em's Coconut Cupcakes

Recipe by lynnski LA
READY IN: 55mins




  • Preheat the oven to 325 degrees F.
  • In a medium bowl, sift the flour, baking soda and salt and set aside.
  • In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
  • On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
  • Gently fold in the coconut.
  • Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
  • Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
  • Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
  • Remove the cupcakes to a rack and allow to cool completely.
  • Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
  • Add the butter and continue mixing on medium speed until smooth.
  • Scrape down the bowl again.
  • Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
  • Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
  • Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
  • coconut.
  • The cupcakes will keep for about 3 days.