Description
Moist, fluffy Coconut Cupcakes bursting with tropical coconut flavor. Easy to make and perfect for any occasion, these cupcakes combine the richness of coconut milk and shredded coconut with a tender crumb and subtle sweetness, delivering a delightful island-inspired treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ cup Unsweetened Shredded Coconut
Wet Ingredients
- ½ cup Coconut Milk
- ½ cup Unsalted Butter, softened
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Instructions
- Prepare Your Ingredients: Measure and gather all ingredients. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners for easy cleanup and perfect cupcakes.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and shredded coconut to combine the dry elements evenly, ensuring every bite has coconutty goodness.
- Cream Butter and Wet Ingredients: In a separate bowl, cream the softened unsalted butter with the eggs until smooth. Then mix in the coconut milk and vanilla extract until well combined, creating a creamy batter base.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is incorporated. Avoid overmixing to keep your cupcakes tender and light.
- Bake to Perfection: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Notes
- Use room temperature eggs and butter for smoother batter mixing.
- Do not overmix the batter to prevent dense cupcakes.
- Fresh shredded coconut will enhance the tropical flavor.
- Start checking cupcake doneness at 18 minutes as oven temperatures vary.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: coconut cupcakes, tropical cupcakes, moist cupcakes, fluffy cupcakes, coconut dessert, easy cupcake recipe
