Coconut Cupcakes
Ingredients
The cupcakes
-
1 ½
cups
cake flour
-
1 ½
tsp
baking powder
-
¼
tsp
salt
-
½
cup
unsalted butter
-
¾
cup
granulated sugar
-
1
large
egg
-
2
large
egg whites
-
1
tsp
coconut extract
-
½
tsp
vanilla extract
-
⅔
cup
canned coconut milk
-
1 ⅓
cups
shredded unsweetened coconut
The frosting
-
14
Tbsp
butter
-
3
cups
powdered sugar
-
½ - 1
tsp
coconut extract
-
2 - 3
Tbsp
canned coconut milk
Instructions
- Preheat the oven and prepare a muffin pan with cupcake liners.
- Mix the flour, baking powder, and salt together in a bowl.
- Cream the butter and sugar in a stand mixer until fluffy, then add the eggs and extracts.
- Gradually mix in the flour mixture and coconut milk alternately until combined.
- Divide the batter into the cupcake liners and bake until a toothpick comes out clean.
- Cool the cupcakes before frosting and dipping in shredded coconut.
- For the frosting, cream the butter until fluffy, then mix in powdered sugar, coconut extract, and coconut milk until combined.
Nutrition Facts (estimated)
Servings
12
Calories
531
Total fat
31g
Total carbohydrates
60g
Total protein
4g
Sodium
188mg
Cholesterol
69mg
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