Coconut Cupcakes
User Reviews
4.9
93 reviews
Excellent
Coconut Cupcakes
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Coconut cupcakes are soft, fluffy cupcakes (made from-scratch recipe or with a boxed mix!), topped off with a cream cheese based coconut buttercream frosting and then sprinkled with lightly toasted coconut!
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Ingredients
CUPCAKES
- ½ cup coconut milk room temperature
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter softened to room temperature
- ⅓ cup canola or vegetable oil
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
FROSTING
- 1 tick butter softened
- 3 ounces cream cheese softened
- 2 cups powdered sugar
- 2-3 teaspoons coconut milk may substitute regular milk
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- Toasted Coconut for sprinkling on top (optional)
Instructions
Coconut Cupcakes
- Preheat oven to 350°F and line a 12-count muffin tin with paper liners.
- Combine coconut milk and lemon juice in a large measuring glass and set aside.
- In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined (TAKE CARE NOT TO OVER-MIX!).
- Evenly divide cupcake batter into prepared muffin tin.
- Bake on 350F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow cupcakes to cool completely before covering with frosting.
Frosting
- In a large bowl using an electric mixer, cream together butter and cream cheese until smooth.
- Gradually add powdered sugar, until combined.
- Add coconut milk until desired consistency is reached (don’t add too much milk or it will be too soft to pipe onto your cupcakes).
- Stir in vanilla extract and coconut extract.
- Pipe or spread frosting onto completely cooled cupcakes.
- Sprinkle with toasted coconut (optional). Enjoy!
Notes
- *You may substitute a box recipe for the cupcakes — Prepare according to instructions on box except stir in ½ teaspoon coconut extract before portioning into cupcake liners. A standard box-mix makes enough for 24 cupcakes so you will have to double the amount of frosting in order to have enough.
Nutrition Information
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Calories
328
(16%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Cholesterol
45mg
(15%)
Sodium
85mg
(4%)
Potassium
107mg
(3%)
Sugar
32g
(64%)
Vitamin A
255IU
(5%)
Vitamin C
0.6mg
(1%)
Calcium
38mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328 | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 85mg | 4% |
| Potassium | 107mg | 2% |
| Sugar | 32g | 64% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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