White Chococonut Cupcakes Recipes & Special Tips

These White Chococonut Cupcakes are a delicious treat that will satisfy any sweet tooth. 

They are made with a combination of white chocolate and coconut, giving them a unique flavor that is sure to please. 

The cupcakes are moist and fluffy, and the topping is a combination of white chocolate and coconut flakes that adds a delightful crunch. 

These cupcakes are perfect for any occasion and are sure to be a hit with everyone who tries them.

Timing For White Chococonut Cupcakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Yield: 12 cupcakes

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Image Credit: foodnetwork.com

Ingredients

-1 ½ cups all-purpose flour

-1 teaspoon baking powder

-½ teaspoon baking soda

-½ teaspoon salt

-½ cup unsalted butter, softened

-1 cup granulated sugar

-2 large eggs

-1 teaspoon vanilla extract

-½ cup buttermilk

-1 cup sweetened shredded coconut

-1 cup semi-sweet chocolate chips

-1 cup heavy cream

-1 teaspoon coconut extract

-½ cup toasted coconut flakes, for garnish (optional)

Image Credit: allrecipes.com

Directions

1. Preheat Oven To 350 Degrees F (175 Degrees C).

To make white chococonut cupcakes, the first step is to preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). 

This should be done before any other ingredients are added. Once the oven is preheated, the next step is to mix together the dry ingredients in a bowl. 

This includes all-purpose flour, baking powder, baking soda, and salt. Once the dry ingredients are mixed together, the wet ingredients should be added to the bowl. 

This includes melted butter, white sugar, eggs, and vanilla extract. The wet ingredients should be mixed until they are fully combined. 

After the wet and dry ingredients are combined, the shredded coconut and cocoa powder should be added to the mixture and stirred until everything is evenly distributed. 

Finally, the batter should be spooned into cupcake liners and placed in the preheated oven for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

Once the cupcakes are finished baking, they should be removed from the oven and allowed to cool before being frosted and served.

2. Line A 12-Cup Muffin Tin With Paper Liners.

To make delicious white chococonut cupcakes, the first step is to line a 12-cup muffin tin with paper liners. 

To do this, begin by taking the muffin tin and laying out 12 paper liners in the cups. Make sure to press the liners down into the cups so that they fit snugly. 

Once all 12 liners are in place, the tin is ready to be filled with the cupcake batter. This step is important as it helps to keep the cupcakes from sticking to the tin and makes them easier to remove once they are baked. 

Additionally, the paper liners also add a decorative touch to the cupcakes. With the muffin tin lined and ready, the next step is to make the cupcake batter.

3. In A Medium Bowl, Whisk Together 1 1/2 Cups of All-Purpose Flour

1/2 cup cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

In order to make delicious white chococonut cupcakes, the first step is to gather the necessary ingredients. 

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. This mixture will form the base of the cupcakes. 

Next, in a separate bowl, cream together 1/2 cup butter and 1 cup white sugar until light and fluffy. 

Then, add in 2 eggs, one at a time, and mix until fully incorporated. After that, add 1 teaspoon of vanilla extract and mix until combined. 

Finally, add the dry ingredients to the wet ingredients, alternating with 1/2 cup of coconut milk, and mix until everything is fully combined. The cupcake batter is now ready to be baked.

4. In A Large Bowl, Cream Together 1/2 Cup Butter And 1 Cup White Sugar Until Light And Fluffy.

Making white chococonut cupcakes is an easy and delicious treat. To begin, preheat the oven to 350 degrees and line a muffin tin with paper liners. 

In a large bowl, cream together 1/2 cup butter and 1 cup white sugar until light and fluffy. 

Beat in two eggs, one at a time, then stir in 1 teaspoon of vanilla extract. In a separate bowl, combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. 

Gradually add the dry ingredients to the butter and sugar mixture, alternating with 1/2 cup of buttermilk. Finally, fold in 1/2 cup of shredded coconut and 1/2 cup of white chocolate chips. 

Divide the batter evenly among the muffin cups and bake for 18-20 minutes. Allow the cupcakes to cool before serving. Enjoy!

5. Beat In 2 Eggs One At A Time, Then Stir In 1 Teaspoon of Vanilla Extract.

To make white chococonut cupcakes, begin by preheating the oven to 350 degrees Fahrenheit. 

Grease a 12-cup muffin tin with butter or cooking spray. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. 

In a separate bowl, cream together ¾ cup softened butter and 1 cup white sugar until light and fluffy. Beat in 2 eggs one at a time, then stir in 1 teaspoon of vanilla extract. 

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1 cup of shredded coconut. 

Divide the batter evenly between the 12 muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 

Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, top with a dollop of whipped cream and a sprinkle of toasted coconut. Enjoy!

6. Gradually Stir The Dry Ingredients Into The Wet Ingredients Until Just Blended.

To make white chococonut cupcakes, begin by preheating the oven to 350°F and lining a 12-cup muffin tin with paper liners. 

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. 

In a separate bowl, beat together 1/2 cup softened butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1 teaspoon vanilla extract until light and fluffy. Add in 2 eggs, one at a time, and beat until combined. 

Gradually stir the dry ingredients into the wet ingredients until just blended. Gently fold in 1/2 cup shredded coconut and 1/2 cup white chocolate chips. 

Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 

Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!

7. Fold In 1/2 Cup Shredded Coconut.

Folding in 1/2 cup of shredded coconut into white chococonut cupcakes is a simple process that adds a delicious flavor and texture to the cupcakes. First, measure out 1/2 cup of shredded coconut and set aside. 

Next, prepare the cupcake batter according to the recipe instructions. Once the batter is ready, add the 1/2 cup of shredded coconut to the batter and gently fold it in using a rubber spatula. 

Be sure to fold the coconut in slowly and evenly to ensure that the coconut is evenly distributed throughout the batter. Once the coconut is fully incorporated, the cupcake batter is ready to be baked. 

Finally, spoon the batter into the cupcake liners and bake according to the recipe instructions. Once the cupcakes are finished baking, they are ready to be enjoyed!

8. Divide The Batter Evenly Among The Prepared Muffin Cups.

To make White Chococonut Cupcakes, the first step is to preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. 

Next, in a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Then, add the eggs one at a time, beating well after each addition. After that, add the vanilla extract and mix until combined. 

Now, add the dry ingredients to the wet ingredients and mix until just combined. Finally, divide the batter evenly among the prepared muffin cups. 

Use a spoon or an ice cream scoop to fill each cup about three-quarters full. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 

Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

9. Bake In The Preheated Oven For 18 To 20 Minutes.

To make white chococonut cupcakes, first, preheat the oven to 350°F (177°C). In a medium bowl, whisk together the flour, baking powder, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. 

Alternately add the flour mixture and the milk to the butter mixture, stirring just until incorporated. Finally, fold in the shredded coconut. 

Line a muffin tin with cupcake liners and fill each one with the batter. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 

Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Serve the cupcakes with a dollop of whipped cream and a sprinkle of toasted coconut. Enjoy!

10. Allow Cupcakes To Cool In The Tin For 10 Minutes 

Before transferring them to a wire rack to cool completely.

White Chococonut Cupcakes are a delicious treat that can be enjoyed any time of the year. 

To make these cupcakes, start by preheating the oven to 350 degrees Fahrenheit. 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. Add the eggs one at a time, beating well after each addition. 

Add the vanilla extract and mix until combined. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. 

Stir in the shredded coconut. Divide the batter among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. 

Once cooled, frost the cupcakes with your favorite frosting and top them with more shredded coconut. Enjoy your White Chococonut Cupcakes!

11. Frost Cooled Cupcakes With Your Favorite Frosting And Sprinkle With Shredded Coconut.

White Chococonut Cupcakes are a delicious and easy treat to make. To make these delicious cupcakes, start by preheating your oven to 350 degrees Fahrenheit. 

Then, in a large bowl, mix together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. 

In a separate bowl, cream together ½ cup of butter and 1 cup of granulated sugar until light and fluffy. Add in 2 eggs and beat until combined. 

Then, add 1 teaspoon of vanilla extract and 1 cup of sour cream and mix until everything is combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined. 

Finally, fold in 1 cup of shredded coconut. Line a cupcake tin with cupcake liners and fill each cupcake liner with the batter. 

Bake 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. 

To frost, the cupcakes, use your favorite frosting and spread it over the top of each cupcake. Finally, sprinkle the cupcakes with shredded coconut for a delicious chococonut flavor. Enjoy!

Nutrition Facts (Per Serving)

  • Serving Size: 1 cupcake (100g)
  • Calories: 320
  • Total Fat: 16g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Cholesterol: 55mg
  • Sodium: 190mg
  • Total Carbohydrate: 38g
  • Dietary Fiber: 2g
  • Sugars: 25g
  • Protein: 4g

Winter Cupcakes Idea, Vanilla, Coconut Snow, And White Chocolate – Cupcakes D’hiver

Special Tips

1. Preheat oven to 350°F (175°C).

2. Line a 12-cup muffin tin with cupcake liners.

3. In a medium bowl, whisk together the flour, baking powder, and salt.

4. In a separate bowl, beat together the butter and sugar until light and fluffy.

5. Add the eggs one at a time, beating until each is incorporated.

6. Alternately add the dry ingredients and the coconut milk, beginning and ending with the dry ingredients.

7. Fill each muffin cup about two-thirds full with the batter.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

9. Let cool completely before frosting.

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