Coconut Cupcakes
User Reviews
4.5
Coconut Cupcakes
Description
The "Coconut Cupcakes" recipe starts by grinding sweetened shredded coconut to a fine texture, then combining it with flour, baking powder, and salt to form the dry mix. Butter and sugar are creamed until fluffy, then eggs, coconut extract, and vanilla are added. The coconut-flour mixture and coconut milk are alternately folded into the batter for moisture and flavor balance. The batter is divided into lined muffin tins and baked at 350°F for about 18 minutes until a toothpick inserted comes out nearly clean.
For the frosting, a coconut buttercream is prepared by combining unsalted butter with powdered sugar, salt, half-and-half, coconut extract, and vanilla extract. This creamy frosting is spread over cooled cupcakes and garnished with large coconut flakes to add texture and extra coconut taste.
These cupcakes provide a layered coconut experience through the ground coconut in the batter, coconut milk, extract, and an intensely flavored buttercream. Their soft crumb and sweetness make them suitable treats for gatherings or everyday desserts.
Ingredients
Coconut Cupcakes
- ⅓ cup coconut packed; sweetened; shredded
- 1¼ cup all-purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon kosher salt Morton brand
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 1 large egg at room temperature
- 1 large egg at room temperature, white
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract pure
- ½ cup coconut milk very well stirred, full-fat; unsweetened
Fluffy Coconut Buttercream
- 1 cup unsalted butter at room temperature
- 3½ cups powdered sugar
- small pinch salt fine sea salt
- 2 tablespoons half-and-half
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract pure
- ¼ cup coconut flakes large; wide
Instructions
Coconut Cupcakes
- Preheat oven to 350°F. Line a standard muffin tin with twelve paper liners. Set aside.
- Add shredded coconut to the bowl of a food processor and pulse until finely ground. Transfer ground coconut to a medium bowl and add flour, baking powder, and salt. Whisk to combine.
- In the bowl of an electric stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg, egg white, coconut extract, and vanilla extract, and beat until completely combined, occasionally scraping down the sides of the bowl.
- Reduce mixer speed to low, then add the coconut/flour mixture in three batches, alternating with two additions of coconut milk, and beating until each addition is just combined. Divide batter evenly between the lined cups.
- Bake until a toothpick inserted in the center comes out just barely clean, about 18 minutes. Remove from oven and let cupcakes cool in the pan for 10 minutes, and then remove cupcakes to a wire rack to cool completely.
Fluffy Coconut Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and salt, and beat on low to incorporate. Add half & half, coconut extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
Assemble
- Use a large 3-tablespoon cookie scoop to top each cupcake with a round of coconut buttercream. Very gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream down onto the cupcake a bit. The fluffy coconut buttercream recipe makes just enough frosting for twelve cupcakes frosted in this generous manner. Top the buttercream with some large flake coconut, if desired, to finish off the cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 536kcal | 27% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 93mg | 31% |
| Sodium | 254mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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