Name: Coconut Cupcake
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups All-purpose flour; 1 cup Granulated sugar; 1.5 tsp Baking powder; 0.5 tsp Salt; 0.5 cup Unsalted butter, softened; 3 large Egg whites; 0.5 cup Full-fat coconut milk; 1 tsp Vanilla extract; 0.5 cup Shredded sweetened coconut; 3 cups Powdered sugar; 2 tbsp Coconut cream (for frosting)

Baking

Coconut Cupcake

These moist and fluffy coconut cupcakes are infused with real coconut milk and topped with a velvety coconut buttercream. Sprinkled with toasted flakes, they offer a perfect balance of tropical sweetness and delicate texture in every bite.

Prep

20m

Cook

22m

Serves

Calories

340kcal

Qty	Ingredient
1.5 cups 190 g	All-purpose flour
1 cup 200 g	Granulated sugar
1.5 tsp 7 g	Baking powder
0.5 tsp 3 g	Salt
0.5 cup 113 g	Unsalted butter, softened
3 large 90 ml	Egg whites
0.5 cup 120 ml	Full-fat coconut milk
1 tsp 5 ml	Vanilla extract
0.5 cup 45 g	Shredded sweetened coconut
3 cups 360 g	Powdered sugar
2 tbsp 30 ml	Coconut cream (for frosting)

2 Method

Step 1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3. Add the softened butter to the dry ingredients and beat with an electric mixer on low speed until the mixture resembles coarse sand.

Step 4. Add the egg whites one at a time, beating well after each addition, then slowly pour in the coconut milk and vanilla extract.

Step 5. Gently fold in the shredded coconut using a spatula until just combined.

Step 6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8. While cupcakes cool, prepare the frosting by beating 1 cup of butter with powdered sugar and coconut cream until light and fluffy.

Step 9. Frost the completely cooled cupcakes and garnish with additional toasted coconut if desired.

·
Use room temperature egg whites and coconut milk to ensure a smooth, emulsified batter.
·
For a deeper flavor, toast the shredded coconut in a dry pan for 2-3 minutes before folding it into the batter.
·
Don't overmix the batter once the liquid is added; overmixing leads to dense, tough cupcakes.
·
If the frosting is too soft, add more powdered sugar; if too stiff, add a teaspoon more of coconut milk.

? FAQ

Can I use coconut oil instead of butter?

You can, but butter provides a better structure and a more classic cupcake flavor. If using oil, use refined coconut oil for less flavor or unrefined for more.

How should I store these cupcakes?

Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Can I use coconut water instead of milk?

It is not recommended, as coconut water lacks the fat content needed for a moist and tender crumb.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

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1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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