Description
Coconut Cupcakes With Coconut Buttercream Frosting are delightful tropical treats that will brighten any occasion with their fluffy texture and creamy coconut flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup coconut milk
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 2 large eggs (room temperature)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 teaspoon coconut extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together all-purpose flour, baking powder, and granulated sugar until well combined.
- In another bowl, beat the eggs and mix in the coconut milk and coconut extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
- Spoon batter into cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until golden brown. A toothpick inserted should come out clean. Let cool completely.
- For the frosting: In a mixing bowl, beat softened butter until creamy.
- Gradually add powdered sugar and coconut extract; continue beating until fluffy.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 310
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: - For an extra coconut flavor, consider adding shredded coconut to the batter or garnish your frosted cupcakes with toasted coconut flakes. - Ensure that your butter is at room temperature for optimal frosting texture.