Coconut Cupcakes

1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ½ sticks butter (softened)
1 cup sugar
3 eggs
¾ cup buttermilk
1 teaspoon vanilla
1 ¼ cups shredded coconut

Preheat oven to 325. Line muffin pan with 12 cups. In a medium bowl, combine dry ingredients (this doesn’t include the coconut) thoroughly. In a large bowl, cream together butter and sugar. Add eggs and beat until fluffy. Add buttermilk and vanilla and combine. Gradually add flour mixture until just combined. Fold in coconut. Fill each cup ¾ of the way. Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool and frost.
Best with coconut cream cheese icing.

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