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Coconut Cupcakes

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Coconut Cupcakes are soft, moist cupcakes infused with tropical coconut flavor and topped with a creamy coconut frosting. Finished with shredded coconut, they make a delightful dessert for celebrations or everyday treats.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/2 cup coconut milk
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tsp coconut extract (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp heavy cream or coconut milk
  • 1/4 cup sweetened shredded coconut, for garnish
  • Optional: toasted coconut flakes
  • Optional: white chocolate shavings
  • Optional: fresh berries
  • Optional: pineapple pieces

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract and coconut extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, and mix until just combined.
  7. Fold in the shredded coconut.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cupcakes to cool completely on a wire rack.
  11. For the frosting, beat the butter until smooth and creamy.
  12. Gradually add the powdered sugar and mix until light and fluffy.
  13. Add the coconut extract, vanilla extract, and enough coconut milk or cream to achieve a smooth consistency.
  14. Pipe or spread the frosting onto the cooled cupcakes.
  15. Sprinkle with shredded coconut or toasted coconut flakes before serving.

Notes

  • Add crushed pineapple to the batter for a tropical pineapple-coconut variation.
  • Fill the cupcakes with coconut cream pudding for extra richness.
  • Use cream cheese frosting instead of buttercream for a tangy contrast.
  • Add finely chopped macadamia nuts for extra texture.
  • Dip frosted cupcakes in toasted coconut flakes for additional crunch.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Unfrosted cupcakes can be frozen for up to 3 months.
  • Bring refrigerated cupcakes to room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/coconut-cupcakes/