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Cilantro Coconut Cupcakes




1785 Inn & Restaurant


Number of Servings

Yields two dozen cupcakes


2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup softened butter
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1/4 cup sweetened flaked coconut
3/8 cup finely chopped cilantro
24 cupcake liners

Preparation - Directions

Preheat oven to 350 degrees and line cupcake pans with paper cupcake liners.

In a medium-sized bowl stir together the flour, baking powder, salt and cinnamon and set aside. In a large mixing bowl at medium speed, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture alternately with the milk. Mix just until smooth, then stop the mixer and fold in the coconut and cilantro by hand. Fill each cupcake liner half full of the mixture. Bake 20 to 25 minutes at 350 degrees until the cake springs back to touch. Cool the cakes on a rack and then frost thickly with icing and garnish with toasted coconut.

7 cups confectioner’s sugar
1/2 cup softened butter
2 tablespoons lime juice
Zest of one lime
1/4 cup milk
2 tablespoons of finely chopped cilantro
Garnish: toast 1/2 cup of sweetened flaked coconut

In a medium-sized bowl combine confectioner’s sugar, butter and lime juice.

Begin beating at medium speed and add in the milk a little at a time and continue beating until the mixture is light and fluffy. Fold in the lime zest and cilantro by hand. Frost the cupcakes with a thick layer of icing and sprinkle the toasted coconut on top.
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