Coconut Cupcakes
Delightful coconut cupcakes that capture the essence of summer with their light and fluffy texture, topped with luscious frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup coconut milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Frosting (buttercream or cream cheese)
- Additional shredded coconut for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and vanilla extract.
- Mix together flour, baking powder, shredded coconut, and salt in another bowl.
- Combine the dry ingredients with the wet ingredients, mixing until just combined.
- Fill the cupcake liners with the batter evenly.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely.
- Frost the cooled cupcakes and dip the tops in additional shredded coconut.
- Enjoy!
Notes
Ensure butter and eggs are at room temperature for best mixing results. Let cupcakes cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/coconut-cupcakes-recipe/