Coconut Cupcakes
User Reviews
4.9
Coconut Cupcakes
Description
This recipe produces coconut-flavored cupcakes enhanced by the use of coconut milk and both vanilla and coconut extracts. The batter combines softened butter, oil, sugar, and eggs with a mixture of flour, baking powder, and salt. The portioned batter bakes into light, moist cupcakes with a delicate crumb, using lemon juice and coconut milk to provide subtle acidity and richness.
The frosting pairs butter and cream cheese creamed smoothly, sweetened with powdered sugar and thinned with coconut milk as needed. Additional vanilla and coconut extracts add to the coconut profile, while optional toasted coconut on top provides texture and visual appeal.
Coconut cupcakes suit those looking for a specific coconut treat that balances moisture with a soft crumb and a mildly tangy, creamy topping. They are appropriate for individual servings at gatherings or for a sweet snack.
A boxed cake mix version can be substituted with added coconut extract, but the frosting amount should be doubled for 24 cupcakes.
Ingredients
CUPCAKES
- ½ cup coconut milk room temperature
- 1 tablespoon lemon juice fresh
- 4 tablespoons butter softened to room temperature, unsalted
- ⅓ cup canola oil or vegetable oil
- ¾ cup granulated sugar
- 2 egg 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
- coconut for sprinkling on top (optional, toasted
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 can use a boxed cake mix, adding ½ teaspoon coconut extract, but double the frosting to cover 24 cupcakes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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