Dessertscrazyforcrust5.0
Easy Coconut Cupcakes Recipe
Coconut Cupcakes from scratch with an easy fluffy coconut frosting - this is the best cupcake ever.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°F. Line cupcake pans with cupcake liners.
2
Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
(248g) all-purpose flour2 cupsbaking powder2 teaspoons(226g) unsalted butter, softened1 cup(452g) powdered sugar4 cups
3
Using a hand mixer, cream sugar into softened butter until fluffy, about ⏱️ 1-2 minutes. Beat in eggs, one at a time, then mix in vanilla extract.
(248g) all-purpose flour2 cupslarge eggs3(226g) unsalted butter, softened1 cup(452g) powdered sugar4 cupsvanilla extract1 teaspoon½ teaspoon vanilla extract
4
Add dry ingredients alternately with the coconut milk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
5
Stir in ½ cup shredded sweetened coconut.
6
Pour batter into prepared pans and bake approximately ⏱️ 12-18 minutes, or until a toothpick comes out clean. Cool completely before removing and frosting.
7
To make the frosting, beat butter in a large bowl with a hand mixer until smooth.
8
Slowly beat in powdered sugar until crumbly. Beat in salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.
Nutrition Facts
calories
259 kcal
fat Content
16 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
25 g
sodium Content
66 mg
protein Content
2 g
cholesterol Content
149 mg
carbohydrate Content
28 g
saturated Fat Content
8 g
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