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Coconut Cupcakes

Coconut Cupcakes with Coconut Frosting

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These coconut cupcakes are moist, fluffy, and bursting with tropical flavor. They are topped with a creamy coconut frosting for an irresistible treat.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon alcohol-free vanilla extract
  • 1 cup buttermilk
  • 1 cup shredded unsweetened coconut
  • For the Frosting:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2–3 tablespoons coconut milk
  • 1/2 teaspoon alcohol-free vanilla extract
  • 1/2 cup shredded unsweetened coconut (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in alcohol-free vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the shredded coconut.
  7. Divide the batter evenly among the prepared muffin cups.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: In a medium bowl, beat softened butter until creamy.
  11. Gradually add powdered sugar, alternating with coconut milk, until smooth and fluffy.
  12. Stir in alcohol-free vanilla extract.
  13. Once cupcakes are completely cool, frost them and sprinkle with additional shredded coconut for garnish.

Notes

  • For a stronger coconut flavor, toast the shredded coconut before adding it to the batter and frosting.
  • Ensure all ingredients are at room temperature for best results.
  • Do not overmix the batter, as this can lead to dry cupcakes.
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 45g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 12g
  • Unsaturated Fat: 5g
  • Trans Fat: 0.5g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

Find it online: https://recipesuniverse.com/coconut-cupcakes/