Cinnamon Coconut Cupcake Recipes

Cinnamon Coconut Cupcakes

•  3 sticks unsalted butter, at room temperature
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons cinnamon
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

This recipe will make 2 layered cakes or 30 cupcakes.

Peanut Butter Buttercream

• 2/3 cup natural, creamy peanut butter
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup confectioners' sugar

This recipe makes 1 cup of frosting

For the toasted coconut I toast mine at 300 degrees for about 8 minutes. But watch very carefully because coconut will burn in a matter of seconds.