Best Auntie Ems Coconut Cupcakes Recipes

Auntie Em's Coconut Cupcakes image

Provided by lynnski LA

Categories Dessert

Time 55m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 15

2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
3 eggs
1 1/2 teaspoons vanilla extract
2 teaspoons almond extract
1 1/3 cups sugar
1 3/4 cups sweetened flaked coconut
1/2 lb cream cheese, at room temperature
5/8 cup butter, at room temperature
3 1/3 cups powdered sugar (iceing sugar)
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut

Steps:

MUFFINS:.
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.
FROSTING.
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.

Nutrition Facts : Calories 514, Fat 29.9, SaturatedFat 13.7, Cholesterol 62.4, Sodium 367, Carbohydrate 58.7, Fiber 1.2, Sugar 45, Protein 4.5

Coconut Cupcakes image

Provided by Ina Garten

Categories dessert

Time 2h5m

Yield 18 to 20 cupcakes

Number Of Ingredients 16

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Auntie Em's Coconut Cupcakes Recipe image

Provided by jenniferj

Number Of Ingredients 10

2 1/3 C flour
1 t baking soda
1 t salt
1 C vegetable oil
1 C buttermilk
3 eggs
2 1/2 t vanilla extract, divided
2 t almond extract
1 1/3 C sugar
1 3/4 C shredded sweetened coconut, plus extra for decorating the frosted cupcake

Steps:

Mix all in order. Fill cupcake liners 1/2 way. Bake at 350 ndegrees for 20-25 minutes or until light brown.

Auntie Em's Red Velvet Cupcakes image

Provided by Patrick Meyer

Time 1h40m

Number Of Ingredients 19

CUPCAKES
15 1/2 oz all purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp unsweetened cocoa powder
1 1/2 c vegetable oil
13 oz granulated sugar
1 1/4 c buttermilk
3 eggs
2 Tbsp plus 2 teaspoons liquid red food coloring (not gel)
1 1/4 tsp vinegar
1 1/4 tsp pure vanilla extract
1/8 c water
CREAM CHEESE FROSTING
1 1/2 lb cream cheese, at room temperature
1 lb butter, at room temperature
2 lb powdered sugar, sifted
1 Tbsp pure vanilla extract
red nonpareils, for ganish

Steps:

1. Preheat oven 350 degrees F.
2. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
3. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
4. Line 2 6-cup jumbo cupcake pans with jumbo paper liners, scoop the batter into the liners and bake at 350 degrees F for 30-40 minutes or until the toothpick comes out clean. Let cool.
5. Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
6. The frosting can be used right away, or stored in the refrigerator up to a week.
7. Frost cooled cupcakes with the cream cheese frosting. Garnish with nonpareils.