Cream of coconut gives these cupcakes a delicate coconut flavor. Don’t confuse it with coconut milk—cream of coconut is sweetened with sugar and is available in the liquor or mixers section of most supermarkets. Coconut milk is unsweetened and commonly used in savory Asian soups and curries. Makes 30
Cupcakes
2¾ cups unbleached all purpose flour
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
1⅔ cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
4 large eggs
1 cup buttermilk
⅔ cup canned sweetened cream of coconut (such as Coco Reál or Coco López)
Frosting
6 ounces Philadelphia-brand cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
3 cups powdered sugar
½ cup canned sweetened cream of coconut (such as Coco Reál or Coco López)
1 7-ounce package sweetened flaked coconut
CUPCAKES: Position rack in center of oven and preheat to 350°F. Line 30 standard (⅓-cup) muffin cups with paper liners. Whisk flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat sugar, butter, and vanilla in large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in half of dry ingredients, then buttermilk, then remaining dry ingredients. Beat in cream of coconut. Fill each paper liner ⅔ full with batter.
Bake cupcakes until tester inserted into center comes out clean, about 18 minutes. Let cool in pans on racks 10 minutes, then transfer cupcakes to racks and cool completely.
FROSTING: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar. Beat in cream of coconut. If frosting is too soft to spread, cover and refrigerate until firm enough to spread. Using offset spatula, spread frosting over cupcakes. Place coconut in large shallow bowl. Holding each cupcake over bowl, sprinkle coconut over frosting.
DO AHEAD: Can be made 1 day ahead. Arrange cupcakes in roasting pan. Cover pan with foil and let stand at cool room temperature.
Neon green food coloring gives these cupcakes a vibrant chartreuse color and a fun retro feel, but it can be omitted if desired. The lime peel is what really enhances the fresh lime flavor in the cupcakes. Makes 12
Cupcakes
1 cup unbleached all purpose flour
¾ cup self-rising flour
½ cup (1 stick) unsalted butter, room temperature
1¼ cups sugar
2 large eggs
2½ tablespoons fresh lime juice
1 tablespoon finely grated lime peel
¼ teaspoon neon green food coloring (optional)
¾ cup buttermilk
Frosting
1½ cups powdered sugar
1 8-ounce package Philadelphia-brand cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
½ teaspoon vanilla extract
CUPCAKES: Preheat oven to 350°F. Line 12 standard (⅓-cup) muffin cups with paper liners. Whisk both flours in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then lime juice, lime peel, and food coloring, if using. (Batter may look curdled.) Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant ⅓ cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes in pan. Remove cupcakes from pan; cool completely.
FROSTING: Using electric mixer, beat all ingredients in medium bowl until smooth. Spread over cupcakes.Market Tip: Food ColoringFood coloring comes in a rainbow of shades these days, so check the color name on the container to be sure it’s the shade you want. You’ll find food coloring in the baking aisle of supermarkets and a wider variety of high-quality food colorings at craft stores like Michael’s and cookware stores like Sur La Table.
These moist, spicy cupcakes are decorated with kid-friendly candy to resemble mini pumpkins. But they’re packed with lots of good-for-you ingredients like pumpkin puree, walnuts, and dried cranberries, so unfrosted, they’re delicious for breakfast or with brunch. Makes 12
Cupcakes
1 cup unbleached all purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
⅛ teaspoon ground cloves
1 large egg
½ cup canned pure pumpkin
⅓ cup canola oil or other vegetable oil
¼ cup buttermilk
⅓ cup chopped walnuts
⅓ cup dried cranberries
Frosting
4 ounces Philadelphia-brand cream cheese, room temperature
¼ cup (½ stick) unsalted butter, room temperature
2 cups powdered sugar