Pumpkin Coconut Cupcakes
Pumpkin and coconut go really well together! I hope you enjoy this wonderful fall recipe.
Ingredients
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 6 oz butter, softened or 3/4 cup
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 3/4 cup buttermilk
- 1 cup pumpkin cooked or canned
- 1 cup flaked coconut
Cream Cheese Icing:
- 1/2 cup butter softened
- 1 lb cream cheese softened
- 3 cups confectioners sugar
- 1 teaspoon vanilla
- 1 cup flaked coconut for garnish
Instructions
To prepare the cupcakes:
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Line 15-18 muffin tins with paper liners. Set aside. Preheat oven to 350 degrees. Sift together flour, baking powder, salt, baking soda, cinnamon and nutmeg. Set aside.
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In a large mixing bowl beat butter on low speed until smooth. Add brown sugar and sugar. Beat until fluffy. Add eggs, one at a time beating well after each addition. With the mixer on low speed, add the flour mixture and buttermilk alternately to batter beginning and ending with flour. Add pumpkin and coconut. Mix just until well incorporated.
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Divide evenly into paper liners. Bake for 20-22 minutes or until the top is lightly springy to the touch. Remove from oven and allow to cool completely.
To prepare the icing:
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Cream butter and cream cheese together. Add confectioners sugar and vanilla. Beat until smooth and creamy. Garnish tops with flaked coconut.
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Recipe can be made into a 9 x 13 cake or divided into two 8-inch round pans. Grease and flour before pouring batter into the pans. Bake 9 x 13 for 30 - 35 minutes. Bake 8-inch rounds for 25-30 minutes.