Coconut Cupcakes
User Reviews
4.9
Coconut Cupcakes
Description
Coconut Cupcakes feature a batter of all-purpose flour, baking powder, sugar, butter, vanilla extract, eggs, coconut milk, and shredded sweetened coconut to create moist cupcakes with tender crumb and subtle coconut undertones. Baking at moderate temperature ensures even rising and a delicate texture. The frosting combines butter, cream cheese, confectioners' sugar, vanilla, and coconut milk, beaten until smooth and fluffy, then sprinkled with shredded coconut for added flavor and texture contrast. The cake and frosting together deliver a harmonious coconut flavor that is both creamy and lightly sweet.
The preparation includes careful mixing to avoid overdeveloping gluten, preserving cupcake softness. Once baked and fully cooled, the cupcakes are frosted and can be served as a dessert or sweet snack. The shredded coconut inside and sprinkled on top adds a tender crunch that pairs with the soft, creamy frosting.
For best results, use room temperature eggs and properly measure the flour to maintain moistness and proper texture. You can toast shredded coconut prior to sprinkling for additional flavor and texture. Baking in batches is acceptable if only one pan is available. This recipe yields enough cupcakes to fill two 12-cup tins, perfect for gatherings or sharing.
Ingredients
For the Cupcakes:
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups sugar 400g
- 1 cup butter room temperature (227g, unsalted
- 1½ teaspoons vanilla extract
- 4 large egg room temperature
- 1 cup coconut milk full fat (240mL, unsweetened, canned
- 1 cup coconut 120g, sweetened shredded
For the Frosting:
- ¾ cup butter room temperature (170g, unsalted
- 8 ounces cream cheese room temperature (227g)
- 6 cups confectioners’ sugar (720g)
- 1½ teaspoons vanilla extract
- 3 tablespoons coconut milk full fat, unsweetened, canned
- ½ cup coconut 60g, sweetened shredded
Instructions
For the Cupcakes:
- Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the eggs one at a time, and beat until well combined before adding the next. Stop and scrape down the bowl as needed.
- With the mixer on low speed, add in the flour mixture alternating with the coconut milk. Scrape down the bowl and stir in the coconut. Fill the cupcake papers about three-quarters full.
- Bake for 20 to 23 minutes or until a wooden pick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the pan for a few minutes, then remove and cool completely on a wire rack before frosting.
For the Frosting:
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. With the mixer on low speed, gradually mix in the powdered sugar until combined. Add the vanilla and coconut milk and beat on medium-low speed until fluffy, about 1 minute.
- Transfer the frosting to a piping bag fitted with a decorative tip and pipe onto the cupcakes. Sprinkle coconut on top of each cupcake. Cupcakes can be stored for up to 3 days in an airtight container at room temperature.
Notes
- Measure flour accurately using a scale or fluff and level by spooning into a cup to avoid dry, dense cupcakes.
- Use room temperature eggs to ensure even mixing and better cupcake texture.
- Toasted shredded coconut can be used on top of frosting for a crunchier texture and deeper coconut flavor.
- An ice cream scoop helps portion batter evenly into cupcake liners.
- Bake cupcakes in batches if only one muffin pan is available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 136mg | 6% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 586IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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