Name: Coconut Cupcakes with Whipped Buttercream Frosting
Yield: Makes 24 cupcakes
Cuisine: United States
Ingredients: ½ teaspoon ground cardamom; 3 cups unbleached (all-purpose) flour; ½ teaspoon baking soda; 1½ teaspoons fine sea salt; 1 teaspoon baking powder, preferably aluminum-free; ¾ pound (3 sticks) unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 1 cup buttermilk; 2 cups granulated sugar; 5 large eggs, at room temperature; ¾ cup sweetened flaked coconut; 1 recipe Whipped Buttercream Frosting; 2 cups sweetened flaked coconut

Preparation info

Makes
24
cupcakes

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

These coconut cupcakes are one of Griff’s favorite treats. He loves the tender sweetness of coconut on top of the lightest buttercream frosting this side of the Mississippi. The hint of cardamom in the batter adds a delicate floral flavor.