Coconut Cream Cupcakes with Whipped Cream Frosting

My latest Amycakes Bakery recipe features tender, moist and buttery coconut cupcakes that are made even more decadent by a rich cream of coconut glaze.

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INGREDIENTS

– All-Purpose Flour – Baking Powder – Baking Soda – Salt – Instant Clearjel Full ingredients

Step-by-step instructions!

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"I just made these coconut cream cupcakes from Amy Cakes for guests this weekend and they are AMAZING! They look just like the photo & taste fabulous." - Karen S.

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Preheat oven to 335 degrees. Fill cupcake tins with 17 cupcake liners.

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Using a sifter or fine mesh strainer, sift the dry ingredients into a large bowl. Whisk the sifted ingredients until well blended.

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Combine wet ingredients in a separate large bowl and whisk until smooth and well-blended.

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Melt salted butter in the microwave (or over the stove) until just melted. Avoid overcooking.

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Pour wet ingredients into dry ingredients and whisk until incorporated. Pour melted salted butter over batter and whisk until smooth and shiny.

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