Coconut Pecan Cupcakes

5.0/5 rating (1 votes)
Coconut Pecan Cupcakes

Ingredients

  • 5 eggs, separated
  • ½ cup butter, softened
  • ½ cup shortening
  • 2 cups sugar
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1½ cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 cups flaked coconut
  • 1 cup finely chopped pecans
Frosting
  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup butter, softened
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3¾ cups confectioners’ sugar
  • ¾ cup chopped pecans

Directions

  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

  2. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.

  3. Fill paper-lined muffin cups three-fourths full. Bake for 20–25 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.

  4. In a large bowl, combine the frosting ingredients until smooth; frost cupcakes. Store in refrigerator.

Recipe courtesy of

Taste of Home

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