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Coconut Cherry Cupcakes

Here's how you make Coconut Cherry Cupcakes
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  • Servings: 12
  • Prep: 30m
  • Cook: 25m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • CUPCAKES
  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons milk
  • 2 large eggs
  • 1/2 cup self-rising flour
  • 2 tablespoons self-rising flour
  • 1/2 teaspoon baking powder
  • 1 package (4-serving size) instant coconut pudding mix (dry)
  • 2/3 cup flaked coconut, unsweetened
  • 4 ounces candied cherries, chopped
  • 1/2 tsp cherry extract
  • FROSTING
  • 1/4 cup butter, room temperature
  • 1 1/2 cup confectioners' sugar
  • 1 tablespoons milk
  • 1 teaspoon cherry extract
  • GARNISH
  • 12 maraschino cherries (with stems)
  • Red sanding sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: CUPCAKES: Preheat oven to 350 degrees F.

  • Step 2: Add 12 paper liners to muffin pan.

  • Step 3: In a standing mixer with paddle, add butter & sugar & beat until light & fluffy. Stir in milk. Add eggs, 1 at a time, until well combined.

  • Step 4: In another bowl, sift flour, powder & dry pudding; mix to combine. Then fold in coconut & candied cherries. Add extract; mix to combine & bake 20 - 25 minutes or until golden brown. Transfer to a wire rack & cool completely.

  • Step 5: FROSTING: In standing mixer with whisk, beat butter until fluffy. Sift in confectioners' sugar & beat until well combined. Add milk & extract; mix to combine.

  • Step 6: With pastry bag fitted with large round tip, swirl frosting onto cupcakes. Garnish each with a maraschino cherry & red sanding sugar.

We hope you enjoy this recipe!

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