Description
Make fluffy, moist coconut cupcakes from scratch using coconut milk and shredded coconut, topped with a rich, creamy coconut buttercream.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat coconut milk
- 1/2 cup sweetened shredded coconut
- 1 cup powdered sugar (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 1/4 cup coconut cream (refrigerated top layer of coconut milk can)
- 1/2 teaspoon coconut extract
- Extra shredded coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, and coconut milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the 1/2 cup of shredded coconut.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the 1/2 cup softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Beat in the coconut cream and coconut extract until the frosting is light and fluffy. Add more powdered sugar if the frosting is too soft.
- Once the cupcakes are completely cool, pipe or spread the coconut buttercream onto each cupcake.
- Garnish with extra shredded coconut.
Notes
- For the best coconut flavor, use full-fat canned coconut milk, not the refrigerated beverage kind.
- Chill your can of coconut milk overnight without shaking it. Scoop the thick cream layer from the top for the frosting; this is the coconut cream.
- You can soak the shredded coconut in a tablespoon of coconut milk for 10 minutes before adding it to the batter for extra moisture.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35
- Sodium: 180
- Fat: 19
- Saturated Fat: 12
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 65