Description
Coconut Cupcakes with Coconut Buttercream Frosting are fluffy, tropical treats that brighten any occasion. Delight in each bite of these sweet, coconut-infused cupcakes topped with creamy frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup coconut milk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded coconut (unsweetened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tbsp coconut milk (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Fold in shredded coconut until evenly distributed throughout the batter.
- Fill cupcake liners about two-thirds full with batter and bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
- In a mixing bowl, beat softened butter until creamy.
- Gradually add powdered sugar and mix until smooth.
- Add coconut milk and vanilla extract; beat until light and fluffy.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 17g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added texture, sprinkle toasted coconut on top of the frosting. Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.