Orange Coconut Cupcakes
Orange Coconut Cupcakes
Ingredients
Cupcakes
- 4 cups plus 2 tablespoons cake flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- 1 1/2 cups buttermilk
- 3/4 cup freshly squeezed orange juice
- zest of 5 oranges
- 1 cup coconut
Orange Cream Cheese Frosting
- 1 stick butter
- 2-8oz blocks of cream cheese
- 1/4 cup freshly squeezed orange juice
- zest of 2 oranges
- 1 – 1 1/2 lbs powdered sugar
- coconut (for topping)
Instructions
- 1
Preheat oven to 350°F.
- 2
Line cupcake pans with liners.
- 3
Sift together flour, baking powder, baking soda, and salt in a medium bowl.
- 4
In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.
- 5
Add eggs 1 at a time, beating well and scraping down the bowl after each addition.
- 6
At low speed, beat in buttermilk until just combined (mixture will look curdled).
- 7
Add flour mixture in three batches, mixing until each addition is incorporated.
- 8
Add orange juice and zest.
- 9
Fill cupcake liners about 3/4 of the way full.
- 10
Bake for about 20-25 minutes.
- 11
Let cool, then frost.
- 12
Cream butter and cream cheese together.
- 13
Add 1/2 of powdered sugar, then add orange juice and zest.
- 14
Add the remaining powdered sugar. You may need more or less depending on consistency.
- 15
Top with coconut.
