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Coconut cupcakes with white cream cheese frosting and shredded coconut, one with a bite taken out.

Coconut Cupcakes

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 270 kcal

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 optional
  • 1-2 cups sweetened shredded coconut optional, for topping

Instructions
 

  • Preheat your oven to 350°F. Line a muffin pan with cupcake liners for easy cleanup.
    Adding dry ingredients to creamed butter and sugar for coconut cupcakes.
  • Mix your dry ingredients by sifting together the flour, baking powder, and salt in a medium bowl, then set aside.
    Folding shredded coconut into the creamy batter for coconut cupcakes.
  • 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.
    Creaming butter and sugar with eggs and vanilla for coconut cupcakes in a bowl.
  • 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 completely before frosting, abotu 45 minutes to 1 hour.
  • Optionally frost the cooled cupcakes with cream cheese frosting and sprinkle with shredded coconut.

Nutrition

Calories: 270kcalCarbohydrates: 33gProtein: 3gFat: 15gSaturated Fat: 11gSodium: 127mgFiber: 1g
Keyword coconut cupcakes, whipped coconut cream
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