Coconut Cupcakes with White Chocolate Cream Cheese Frosting
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Bakerita · by Rachel Conners

Coconut Cupcakes with White Chocolate Cream Cheese Frosting

NUTRITION · PER SERVING—
CAL 25%·PRO 9%
CARBS 56G45% OF CAL
1G FIBER0G ADDED0G INTRINSIC10G OTHER46G TOTAL SUGAR
FAT 30G53% OF CAL
19G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender coconut cupcakes topped with white chocolate cream cheese frosting and toasted coconut flakes. A tropical-inspired dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 1 1/2 sticks unsalted butter (room temperature)
  • 1 cup sugar
  • 3 large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 4 ounces sweetened (shredded coconut)
  • 15 white truffles (see notes)
  • 4 oz. good quality white chocolate (melted and cooled to room temperature)
  • 1/2 cup 1 stick unsalted butter (room temperature)
  • 8 oz. cream cheese (slightly colder than room temperature)
  • 2 1/2 cups 300g powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Extra coconut (if desired, for sprinkling)
PREP
—
SODIUM
125MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.