Coconut Cupcakes

Coconut Cupcakes

Coconut Cupcakes

Ingredients

  • For the batter:
  • 1 1/2 cups of all-purpose flour (200g)
  • 1 teaspoon of baking powder (5g)
  • 2 large eggs
  • 3/4 cup of sugar (180g)
  • 1/2 cup of coconut oil (110g)
  • 1 tablespoon of vanilla extract (15g)
  • 1/2 cup of coconut milk
  • 1/4 cup of shredded coconut
  • For the frosting:
  • 3/4 cup of softened butter (165g)
  • 2 1/2 cups of powdered sugar
  • 2 tablespoons of coconut milk
  • Shredded coconut and cherries for decorating

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the flour and baking powder until well combined.
  3. In another bowl, beat the eggs and sugar together until creamy and slightly thickened.
  4. Add the coconut oil and vanilla extract to the egg mixture and beat until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, and mix until just combined. Be careful not to overmix.
  6. Fold in the shredded coconut gently until evenly distributed throughout the batter.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Allow the cupcakes to cool completely on a wire rack before frosting.
  10. To make the frosting, beat the softened butter until creamy, then gradually add the powdered sugar until smooth and fluffy.
  11. Mix in the coconut milk until well combined and creamy.
  12. Once the cupcakes are cooled, frost them with the coconut frosting using a piping bag or a knife.
  13. Decorate the frosted cupcakes with shredded coconut and cherries for a delightful finishing touch.
  14. Enjoy your homemade Coconut Cupcakes! They're perfect for any occasion, from birthdays to afternoon treats.



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