These Coconut Cupcakes are a delicious and easy-to-make treat that will be sure to please your family and friends. The moist and fluffy cupcakes are made with coconut milk, coconut oil, and coconut extract, giving them a rich and flavorful coconut flavor.
Topped with a creamy coconut frosting, these cupcakes are a delightful and indulgent dessert that will be sure to satisfy any sweet tooth.
Whether you’re looking for a special treat for a birthday party or just a simple dessert for a family gathering, these Coconut Cupcakes are sure to be a hit.
Timing For Coconut Cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Yield: 12 cupcakes
Image Credit: www.foodnetwork.com
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup (1 stick) butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
– 1/2 cup coconut milk
– 1/2 cup sweetened shredded coconut
– 1/2 cup sweetened flaked coconut
– 1/2 cup coconut oil
– Frosting of your choice
Directions
1. Preheat oven to 350°F (177°C).
Preheating the oven is an important step in baking coconut cupcakes. To preheat the oven to 350°F (177°C), start by setting the oven to the desired temperature. Make sure to double check the temperature setting before proceeding.
Once the oven is set, allow it to preheat for at least 10 minutes before placing the cupcakes in the oven. This will ensure that the oven is hot enough to bake the cupcakes evenly.
2. Line a 12-cup muffin tin with cupcake liners.
To make delicious coconut cupcakes, first line a 12-cup muffin tin with cupcake liners. This will help keep the cupcakes from sticking to the tin and make them easier to remove.
Next, preheat the oven to 350°F and prepare the cupcake batter according to the recipe. Once the batter is ready, spoon it into the cupcake liners, filling each one about two-thirds full.
Sprinkle some shredded coconut over the top of each cupcake and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the coconut extract and coconut milk. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. In a separate bowl, whisk together the coconut milk, coconut oil, sugar, and vanilla extract.
In a separate bowl, whisk together the coconut milk, coconut oil, sugar, and vanilla extract. Once the wet ingredients are combined, add them to the dry ingredients and mix until just combined.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
Once the wet ingredients are combined, add the shredded coconut and mix until evenly distributed. Finally, add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix the batter, as this can cause the cupcakes to be dense and dry.
6. Divide the batter evenly among the cupcake liners, filling each one about two-thirds full.
Finally, divide the batter evenly among the cupcake liners, filling each one about two-thirds full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting. Enjoy!
7. Allow the cupcakes to cool completely before frosting.
To cool the cupcakes, remove them from the oven and place them on a wire rack. Allow the cupcakes to sit on the wire rack for at least 15 minutes, or until they are no longer warm to the touch. Once cooled, the cupcakes can be frosted with the desired topping.
For coconut cupcakes, a cream cheese frosting with shredded coconut mixed in is a popular choice.
8. To make the frosting, beat together the butter and cream cheese until light and fluffy.
To make the frosting for these delicious Coconut Cupcakes, begin by beating together the butter and cream cheese until light and fluffy. Once the butter and cream cheese are combined, add in the powdered sugar and mix until it is fully incorporated.
9. Gradually add the powdered sugar and mix until combined.
Once the batter is ready, line a cupcake pan with paper liners and fill each cupcake liner about two-thirds full. Bake the cupcakes for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
To make the frosting, beat together the butter and cream cheese until light and fluffy. Gradually add the powdered sugar and mix until combined.
10. Add the coconut extract and mix until combined.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Finally, add the coconut extract and mix until combined. This will give the cupcakes a delicious coconut flavor. Once the batter is ready, spoon it into cupcake liners and bake for about 20 minutes. Once the cupcakes are golden brown, remove them from the oven and let them cool completely before serving.
11. Sprinkle with shredded coconut, if desired.
Once the batter is ready, spoon it into cupcake liners, filling them about two-thirds full. Bake the cupcakes for the time specified in the recipe, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before sprinkling with shredded coconut. For best results, use sweetened shredded coconut. Sprinkle the coconut evenly over the cupcakes, then serve. Enjoy!
Nutrition Facts (per serving)
Nutrition Facts
Serving Size: 1 cupcake (76g)
Calories: 286
Fat: 14.2g
Saturated Fat: 10.7g
Trans Fat: 0g
Cholesterol: 57mg
Sodium: 244mg
Carbohydrates: 35.9g
Fiber: 1.6g
Sugar: 21.2g
Protein: 3.4g