These sweet toasted coconut cupcakes will be the perfect addition to your Easter celebration and are are topped off with a swirl of cream cheese icing and a toasted coconut crunch.
Preheat the oven to 350 degrees and line 2 - 12 cup muffin tins with cupcake liners.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter with an electric mixture or in your stand mixer on high. Gradually add in sugar and beat until fluffy, about 2 mins.
Stir in the vanilla, toasted coconut, and unsweetened coconut.
Divide the batter between the lined cups (using an ice cream scoop) and bake for 15 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans once while baking.
Beat the butter and cream cheese together. Slowly add in the confectioners sugar and beat until fluffy. Mix in the vanilla.
Fill a piping bag fitted with a large round tip about ⅔ full with icing (refill as needed). Pipe the icing in concentric circles on top of the cupcakes, creating a slight peak. Alternatively, spread the icing on the cupcakes with an offset spatula.
Combine the toasted coconuts together. Sprinkle a handful over the top of each cupcake, pressing lightly to adhere. Garnish with fondant flowers or the decoration of your choosing if desired.