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Coconut Pecan Cake Cupcakes

Coconut Pecan Cake Cupcakes

Moist vanilla coconut cupcakes topped with classic coconut pecan frosting
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12

INGREDIENTS

Cupcakes

  • 1.5 cups all purpose flour
  • 1.25 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • ½ tsp coconut extract optional
  • ½ cup buttermilk room temperature
  • ½ cup sweetened shredded coconut
  • ⅓ cup finely chopped pecans.

Coconut Pecan Frosting

  • 1 cup evaporated milk
  • 3 large egg yolks
  • ¾ cup light brown sugar packed
  • ½ cup unsalted butter cubed
  • ¼ tsp fine salt
  • 1.5 tsp vanilla extract
  • 1.5 cups sweetened shredded coconut
  • 1 cup chopped pecans toasted.

INSTRUCTIONS

Bake Cupcakes

  • Heat oven to 350 F and line a 12 cup muffin pan with liners
  • whisk flour baking powder baking soda and salt and set aside
  • beat butter and sugar until light and fluffy then beat in eggs one at a time then mix in vanilla and coconut extract
  • mix in dry ingredients in two additions alternating with buttermilk just until combined then fold in shredded coconut and chopped pecans
  • fill liners about two thirds full and bake until a toothpick comes out clean 16 to 20 minutes then cool in pan 5 minutes and transfer to a rack to cool completely.

Make Frosting

  • Whisk evaporated milk egg yolks and brown sugar in a saucepan over medium heat then cook whisking constantly until thickened to a pudding like consistency 8 to 12 minutes
  • remove from heat and stir in butter and salt until melted then stir in vanilla
  • cool to room temperature until spreadable 30 to 45 minutes then fold in shredded coconut and toasted pecans.

Assemble

  • Spoon or spread frosting over cooled cupcakes and let set 10 minutes before serving.

Notes

1. Toast pecans for deeper flavor and better texture. Use unsweetened coconut to reduce sweetness or mix half sweetened and half unsweetened. Frosting thickens as it cools so make it ahead if needed and stir before using. Store airtight 2 days at room temperature or 5 days refrigerated and bring to room temperature before serving

Nutrition

Calories: 420kcal | Carbohydrates: 48g | Protein: 5g | Fat: 24g