Coconut Cupcakes with 7 Minutes Frosting and Coconut Flakes

1 3/4 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) (packed) sweetened shredded coconut
6 ounce(s) (1 1/2 sticks) unsalted butter, softened
1 1/3 cup(s) sugar
2 large eggs
2 large egg whites
3/4 cup(s) unsweetened coconut milk
1 1/2 teaspoon(s) pure vanilla extract
Seven-Minute Frosting
1 1/3 cup(s) large-flake unsweetened coconut

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients, including the sweetened coconut, in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with coconut-milk mixture and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Once cupcakes are cool, mound Seven-Minute Frosting on tops. Sprinkle with unsweetened coconut. Serve immediately

Gingered Mollasses Cupcakes with Whipped Cream

3 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) salt
8 ounce(s) (2 sticks) unsalted butter, melted
1 1/2 cup(s) sugar
2/3 cup(s) unsulfured molasses
2 large eggs
1/3 cup(s) hot water
2 piece(s) (6-inch, 4 1/2-ounces each) fresh ginger, peeled and minced
2 cup(s) heavy cream, whipped to soft peaks

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add molasses. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry ingredients. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

Boston Creme Pie Cupcakes

1 1/2 cup(s) all-purpose flour, plus more for tins
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) whole milk
3 ounce(s) (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup(s) sugar
1 teaspoon(s) pure vanilla extract
Vanilla Cream

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Directions

Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon Vanilla Cream on each cupcake bottom. Sandwich with top. Spoon Chocolate-Ganache Glaze over each, and serve immediately.

Peanut Butter Cupcakes with Peanut Butter Frosting and Jam

1 3/4 cup(s) all-purpose flour
3/4 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
6 ounce(s) (1 1/2 sticks) unsalted butter, softened
1 1/3 cup(s) sugar
2/3 cup(s) natural, creamy peanut butter
3 large eggs
1/2 cup(s) sour cream
1/2 teaspoon(s) pure vanilla extract
Peanut Butter Frosting

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter and then add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Combine sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with sour-cream mixture and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Peanut Butter Frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days

Frosted Chocolate -Buttermilk Cupcakes

3/4 cup(s) all-purpose flour (spooned and leveled)
3/4 cup(s) sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
6 tablespoon(s) unsweetened cocoa powder, preferably Dutch-process
3 tablespoon(s) unsalted butter, melted
6 tablespoon(s) buttermilk
1 large egg
1 large egg white
Light Cream-Cheese Icing

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Directions

Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.