Description
Deliciously moist coconut cupcakes topped with a fluffy coconut cream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 cup heavy cream (for frosting)
- 2 tablespoons powdered sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine coconut milk, vegetable oil, eggs, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded coconut.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, whip the heavy cream until soft peaks form, then add powdered sugar and vanilla extract.
- Frost the cooled cupcakes with the coconut cream frosting.
Notes
- These cupcakes taste best when served fresh but can be stored in an airtight container for up to 3 days.
- Add toasted coconut on top for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg