Photographer in Vancouver: Cream cupcakes

Making your own cupcakes is an easy alternative to expensive wedding cakes. Guests will love the bite-sized servings, and they can easily be put together in the comfort of your own kitchen. This version marries a delicious, dense poundcake with the pleasantries of coconut, topping with a soft, white icing.


Coconut Cream Cupcakes

You’ll need:

1 cup butter, softened
1 (8oz) package cream cheese, softened
3 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups flour
1/2 teaspoon baking powder
2 cups coconut flakes

Preheat oven to 350F. Line muffin tins with liners and set aside.

In a large mixing bowl, cream together cream cheese and butter. Add sugar, beating until light and fluffy.

Mix in eggs one at a time, then add in extracts. Beat in flour and baking powder, mixing until just blended. Stir in coconut and spoon batter into prepared pan.

Bake in preheated oven for about 20 minutes, until an inserted toothpick comes out clean. Let cool for five minutes in pan, then invert onto cooling racks to cool completely.

for the icing:

1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/2 cup water
8 cups sifted icing sugar

In a large mixing bowl (or the bowl of your mixer), blend together shortening, salt, extracts, water, and 4 cups icing sugar for 10 minutes. Add the rest of the sugar and beat until well mixed.


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