Coconut Cupcakes
Coconut cupcakes are a delightful treat that captures the essence of tropical paradise in every bite. With their moist, fluffy texture and rich coconut flavor, these cupcakes are perfect for any occasion, from birthday parties to cozy afternoons at home. Topped with creamy frosting and toasted coconut, they promise to transport you to a sunny beach getaway.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup full-fat coconut milk
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- 1 cup desiccated coconut (fine)
- 1 tsp pure vanilla extract
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour and baking powder. Gradually add this mixture to the wet ingredients while alternating with coconut milk until just combined.
- Gently fold in desiccated coconut to maintain an airy texture.
- Spoon the batter into lined cupcake cups about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting with cream cheese icing and topping with toasted coconut.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For a nutty twist, swap out coconut milk for almond milk. Enhance flavors by adding chocolate chips or fresh pineapple chunks. Store cupcakes in an airtight container at room temperature for up to three days or freeze for up to three months.