Name: Coconut Cupcakes Recipe
Prep time: 30 min
Cook time: 18 min
Yield: 12
Ingredients: For Cupcakes:; ½ cup coconut milk; 1 tbsp lemon juice; 4 tbsp unsalted butter; ⅓ cup canola oil; ¾ cup sugar; 2 eggs; 1½ tsp vanilla extract; ¼ tsp coconut extract; 1½ cups all-purpose flour; 1½ tsp baking powder; ¼ tsp salt; For Frosting:; 1 stick butter; 3 oz cream cheese; 2 cups powdered sugar; 3 tsp coconut milk; ½ tsp vanilla extract; ½ tsp coconut extract; toasted coconut

How To Make Coconut Cupcakes

Bring in a taste of the tropics with this coconut cupcakes recipe. Coconut-flavored cupcakes are topped with coco-cream cheese frosting and toasted coconut.

Preparation: 30 minutes

Cooking: 18 minutes

Total: 48 minutes

Serves:

Ingredients

For Cupcakes:

½cupcoconut milk,room temperature
1tbsplemon juice
4tbspunsalted butter,softened to room temperature
⅓cupcanola oil,or vegetable oil
¾cupsugar
2eggs,room temperature
1½tspvanilla extract
¼tspcoconut extract
1½cupsall-purpose flour
1½tspbaking powder
¼tspsalt

For Frosting:

1stick butter,softened
3ozcream cheese,softened
2cupspowdered sugar
3tspcoconut milk,or regular milk
½tspvanilla extract
½tspcoconut extract
toasted coconut,for sprinkling on top, optional

Instructions

Coconut Cupcakes:

Preheat oven to 350 degrees F and line a 12-count muffin tin with paper liners.
Combine coconut milk and lemon juice in a large measuring glass and set aside.
In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.
Add eggs, one at a time, stirring well after each addition.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined.
Evenly divide cupcake batter into prepared muffin tin.
Bake on 350 degrees F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow cupcakes to cool completely before covering with frosting.

Frosting:

In a large bowl using an electric mixer, cream together butter and cream cheese until smooth.
Gradually add powdered sugar, until combined.
Add coconut milk until desired consistency is reached (don’t add too much milk or it will be too soft to pipe onto the cupcakes).
Stir in vanilla extract and coconut extract.
Pipe or spread frosting onto completely cooled cupcakes.
Sprinkle with toasted coconut (optional). Enjoy!