Fluffy Coconut Cupcakes
Discover the perfect recipe for fluffy coconut cupcakes with our easy-to-follow guide. Ideal for any occasion!
Equipment
- 1 12-cup muffin pan lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup canned coconut milk
Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup canned coconut milk
- 1 tsp coconut extract
- 1 cup shredded coconut toasted
Instructions
Preparation
- Preheat the oven to 350°F. In a large mixing bowl, cream together the butter and sugar using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, alternating with coconut milk. Fold in shredded coconut.
- Spoon the batter into the lined muffin pan, filling each liner about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, and coconut extract, beating until smooth. Frost the cooled cupcakes generously, then sprinkle with toasted coconut.
Serving
- Enjoy the cupcakes immediately or store them for later. They pair beautifully with a warm cup of tea.
Storage
- Store in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
Notes
Pro Tips: Use high-quality coconut milk for the best flavor. Ensure all ingredients are at room temperature before starting. Ingredient Substitutions: Substitute coconut extract with vanilla extract if desired. How to Serve: Serve with a fresh fruit salad or a scoop of vanilla ice cream. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the cupcakes a day in advance and frost on the day of serving.