Coconut Cupcakes Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
37 mins
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Servings
30 cupcakes
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Calories
300 kcal
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Course
Baked Goods
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Cuisine
American
Coconut Cupcakes Recipe
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These Coconut Cupcakes are light, moist, and full of rich coconut flavor. Topped with tangy cream cheese frosting and more coconut, they’re an elegant but easy dessert that’s fit for any crowd!
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Ingredients
For the Cupcake
- 5 large egg whites room temperature
- ¾ cup buttermilk
- ¾ cup unsalted butter softened to room temperature
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup shredded, sweetened coconut
For the Frosting
- ½ cup unsalted butter softened
- 8 ounce cream cheese softened
- 5 cups powdered sugar
- ¼ cup heavy whipping cream
- ½ cup shredded, sweetened coconut
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Instructions
For the Cupcakes
- Preheat oven to 350 degree F oven. Line cupcake tin with cupcake liners. Set aside.
- In a small bowl, whisk together egg whites with 1/4 cup of the buttermilk. Set aside.
- In a large mixing bowl, beat butter, sugar, and extracts for 2 minutes, scraping down the sides of the bowl as needed. Add in dry ingredients and mix just until combined.
- Beat in egg white mixture until fully incorporated. Add in remaining milk and beat for an additional 1-2 minutes. Fold in coconut.
- Spoon batter into cupcake tin, about 1/2 full. Bake for 17-20 minutes. Remove and cool completely on a wire rack before adding frosting.
For the Frosting
- Beat softened butter and cream cheese for about 3 minutes, until fluffy.
- Add in powdered sugar and heavy whipping cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- Forst cupcakes as desired and top with coconut.
Notes
- We love toasted coconut on the cupcakes. Learn
- How To Toast Coconut
- We love toasted coconut on the cupcakes. Learn How To Toast Coconut.
- Overfilling the cupcake wells will cause them to sink in the middle.
- When done, the cupcake tops should spring back after you press lightly on them.
- Be sure to use room-temperature butter and egg whites so your cupcakes are easy to mix and have the lightest texture possible.
- Store cupcakes at room temperature for up to 3 days.
- Cupcakes can be frozen with or without frosting. Wrap each one individually with plastic wrap before freezing. To protect iced cupcakes, freeze them uncovered for a couple of hours before wrapping. Then, store them in an airtight container for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1cupcake
Calories
300kcal
(15%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
31mg
(10%)
Sodium
209mg
(9%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
377IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
92mg
(9%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30cupcakes
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 300kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 209mg | 9% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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