Coconut Cupcakes
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup canned coconut milk
- 1/2 cup shredded coconut sweetened or unsweetened
- cream cheese frosting
- 1-2 cups sweetened shredded coconut for topping
Instructions
- Preheat your oven to 350°F. Line a muffin pan with cupcake liners for easy cleanup.
- Mix your dry ingredients by sifting together the flour, baking powder, and salt in a medium bowl, then set aside.
- Cream the butter and sugar in a mixer until fluffy, then add eggs one at a time, followed by vanilla, mixing well after each addition.
- Alternate between adding the dry mix and coconut milk to the creamed butter, then fold in the shredded coconut gently.
- Fill the liners with the batter and bake for 15-20 minutes, until a toothpick comes out clean, then let the cupcakes cool.
- Frost the cooled cupcakes with cream cheese frosting and sprinkle with shredded coconut.
Nutrition
Calories: 270kcalCarbohydrates: 33gProtein: 3gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 48mgSodium: 127mgPotassium: 91mgFiber: 1gSugar: 22gVitamin A: 276IUVitamin C: 0.4mgCalcium: 31mgIron: 1mg
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