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Coconut Cupcakes

Delightful, fluffy Coconut Cupcakes bursting with tropical flavor, perfect for any family gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour Sifted for better texture.
  • 1 cup sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup butter, softened Can substitute coconut oil for a dairy-free option.
  • 2 large eggs Can substitute flaxseed eggs for a vegan option.
  • 1/2 cup coconut milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Line a cupcake pan with cupcake liners for easy serving and clean-up.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each one is fully incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Mix gently to avoid overmixing.
  7. Fold in the shredded coconut evenly throughout the batter.
  8. Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
  9. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Substitutions include coconut oil for butter and flaxseed eggs for regular eggs. Store in an airtight container for up to 3 days, or refrigerate for up to a week. Freeze for longer storage.