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Coconut Cupcakes

Moist Coconut Cupcakes with Creamy Coconut Frosting

Indulge in these Coconut Cupcakes, a delightful tropical treat with moist cake and creamy frosting.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-purpose flour Substitute with gluten-free all-purpose flour for a gluten-free version.
  • 1 teaspoon Baking powder Ensure freshness for best results.
  • 1/2 teaspoon Baking soda Can be omitted if baking powder is sufficient.
  • 1/4 teaspoon Salt Reduce if using salted butter.
  • 3/4 cup Granulated sugar Brown sugar can provide deeper flavor notes.
  • 1/2 cup Oil (canola or vegetable) Melted coconut oil offers a delightful twist.
  • 2 large Eggs Aquafaba may work as a plant-based substitute.
  • 1 cup Canned coconut milk Almond milk works for a lighter alternative.
  • 1 teaspoon Coconut extract Vanilla extract can be substituted but alters flavor.
  • 1 cup Sweetened coconut flakes Use unsweetened flakes for less sweetness.
Frosting Ingredients
  • 8 oz Cream cheese Make sure it's softened for easy mixing.
  • 1/2 cup Butter Using unsalted allows you to control salt levels.
  • 3-4 cups Powdered sugar Adjust to taste.
  • 1 teaspoon Coconut extract Can be omitted for a milder flavor.
  • 1/2 cup Toasted coconut flakes Toast over low heat to avoid burning.

Equipment

  • Oven
  • Muffin pans
  • mixing bowls
  • Whisk
  • spatula
  • Cupcake Liners

Method
 

Baking Instructions
  1. Preheat your oven to 350°F. Line muffin pans with paper liners.
  2. Sift together flour, baking powder, baking soda, and salt in a large bowl.
  3. Whisk together sugar and oil, then gradullay add eggs, mixing well.
  4. Stir in coconut milk and coconut extract, then fold in sweetened coconut flakes.
  5. Add dry mixture to wet mixture, gently folding until just combined.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 15-18 minutes until golden and a toothpick comes out clean.
  8. Cool cupcakes for 5 minutes in the pans, then transfer to a wire rack.
  9. Frost with coconut cream cheese frosting and garnish with toasted coconut.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Ensure to allow frosted cupcakes to come to room temperature before serving for delightful taste.

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