Coconut Cupcakes Recipe
From scratch coconut cupcakes. Coconut lovers look no further this is THE recipe!
Servings: 12
Calories: 388kcal
Ingredients
Cupcakes
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk, full fat, thoroughly stirred
Frosting:
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 4 tablespoons coconut milk
- 1 1/2 cups sweetened shredded coconut (topping)
Instructions
- In a medium bowl combine the flour, baking soda, baking powder, and salt.
- In a separate mixing bowl, cream the butter and sugar.
- Beat in the egg and egg white, one at a time. Add the vanilla; mix well.
- Add the flour mixture to creamed mixture alternately with coconut milk (the batter will be thick).
- Fill greased or paper-lined muffin cups 2/3 full.
- Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Allow to cool completely before frosting.
Frosting
- Beat butter, vanilla, and almond extract until creamy. Add salt.
- Add powdered sugar 1 cup at a time, alternating with coconut milk, beating until combined.
- Frost the cupcakes then sprinkle or dip in the coconut.
Nutrition
Serving: 1Cupcake | Calories: 388kcal | Carbohydrates: 57g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 289mg | Potassium: 42mg | Fiber: 1g | Sugar: 47g | Vitamin A: 495IU | Calcium: 21mg | Iron: 0.8mg