Experience a taste of the tropics with these heavenly coconut cupcakes. Topped with a velvety coconut buttercream and a sprinkle of toasted coconut, these are sure to be a hit at any gathering!
Equipment Needed:
- 1 Standard muffin tin
- Paper liners for cupcakes
- Stand mixer or hand mixer
- Frosting bag with a star tip
- Whisk
Ingredients:
For the Coconut Cupcakes:
- 1 ½ cups (187 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup (113 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 cup (240 ml) full-fat canned coconut milk, well-shaken
- ½ cup (50 g) unsweetened desiccated coconut (check notes for substitutions or variations)
For the Coconut Buttercream:
- 1 cup (226 g) unsalted butter, at room temperature
- 2 ½ cups (300 g) confectioners’ sugar, sifted
- 1 ½ tsp pure vanilla extract
- A pinch of kosher salt
- 3-4 tbsp (45-60 ml) full-fat canned coconut milk, well-shaken
- Toasted coconut flakes for garnish
Instructions:
1. Making the Coconut Cupcakes:
- Start by preheating the oven to 350°F (175°C). Line the muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set this aside.
- In another bowl, cream butter and sugar until the mixture is fluffy, roughly 3 minutes. Add eggs one by one, mixing well after each. Add vanilla and give it another quick mix.
- Incorporate one-third of the dry ingredients into the wet mix. Follow this by pouring in half of the coconut milk. Ensure to scrape the sides for a uniform mix. Repeat with another third of the flour and the remaining coconut milk. Mix in the last of the flour till just combined. Lastly, fold in the desiccated coconut.
- Pour the batter into the cupcake liners, about ¾ full. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Transfer cupcakes to a wire rack to cool.
2. Preparing the Coconut Buttercream:
- Using a stand mixer, whip the butter until it’s fluffy and has a pale yellow hue. This should take about 5 minutes.
- Slowly sift in the confectioners’ sugar while continuing to mix on low speed.
- Introduce the vanilla extract and salt, mixing on medium till it’s light and airy. Pour in coconut milk to achieve the desired consistency and taste.
- Use a frosting bag with a star tip to beautifully frost the completely cooled cupcakes. Add a sprinkle of toasted coconut for garnish.
Serve & Savor!
Enjoy these moist and flavorful coconut cupcakes that transport you to a tropical paradise with every bite. Ideal for summer parties or whenever you crave a sweet, coconutty treat!
Notes:
- If you can’t find desiccated coconut, you can use unsweetened shredded coconut. Just ensure it’s finely chopped for a better texture. If you prefer an extra burst of coconut, consider using coconut extract in place of or in addition to vanilla extract.
