These Coconut Cupcakes are light, moist, and full of rich coconut flavor. Topped with tangy cream cheese frosting and more coconut, they’re an elegant but easy dessert that’s fit for any crowd!
Preheat oven to 350 degree F oven. Line cupcake tin with cupcake liners. Set aside.
In a small bowl, whisk together egg whites with 1/4 cup of the buttermilk. Set aside.
In a large mixing bowl, beat butter, sugar, and extracts for 2 minutes, scraping down the sides of the bowl as needed. Add in dry ingredients and mix just until combined.
Beat in egg white mixture until fully incorporated. Add in remaining milk and beat for an additional 1-2 minutes. Fold in coconut.
Spoon batter into cupcake tin, about 1/2 full. Bake for 17-20 minutes. Remove and cool completely on a wire rack before adding frosting.
For the Frosting
Beat softened butter and cream cheese for about 3 minutes, until fluffy.
Add in powdered sugar and heavy whipping cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
Overfilling the cupcake wells will cause them to sink in the middle.
When done, the cupcake tops should spring back after you press lightly on them.
Be sure to use room-temperature butter and egg whites so your cupcakes are easy to mix and have the lightest texture possible.
Store cupcakes at room temperature for up to 3 days.
Cupcakes can be frozen with or without frosting. Wrap each one individually with plastic wrap before freezing. To protect iced cupcakes, freeze them uncovered for a couple of hours before wrapping. Then, store them in an airtight container for up to 3 months.