Coconut Cupcakes with Coconut Frosting Recipe

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Kristin Hicks Modified: March 22, 2022
Coconut Cupcakes with Coconut Frosting Recipe

How To Make Coconut Cupcakes with Coconut Frosting

Make dessert time memorable with these coconut cupcakes topped with creamy and tropical coconut frosting. This will surely be your new favorite treat!

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes

Serves:

Ingredients

  • ½cupsweetened coconut,packed, shredded
  • cupall-purpose flour,or cake flour
  • 2tspbaking powder
  • ½tspsalt
  • ¾cupbutter,softened, 1½ sticks
  • 1⅓cupsgranulated sugar
  • 2large whole eggs,room temperature
  • 2large egg whites,room temperature
  • tspvanilla extract
  • ¾cupcoconut milk,unsweetened
  • sweetened coconut,shredded, for garnish, optional

For Coconut Buttercream Frosting:

  • ½cupbutter,softened
  • 4cupspowdered sugar
  • ¼cupcoconut milk,unsweetened
  • 1tspcoconut extract,or imitation coconut extract

Instructions

Coconut Buttercream Frosting:

  1. Combine the butter, powdered sugar, coconut milk, and coconut extract in a large mixing bowl.

  2. Using an electric mixer, whip the ingredients together until smooth and fluffy. Set aside.

Coconut Cupcakes:

  1. Preheat the oven to 350 degrees F.

  2. Pulse the coconut in a food processor until finely ground.

  3. In a mixing bowl, whisk together the flour, baking powder, salt, and ground coconut. Set aside.

  4. With an electric hand mixer set on medium-high speed, cream together the butter and sugar for about 3 to 4 minutes, until light and fluffy.

  5. Add in the whole eggs and egg whites, mixing after each addition. Stir in the vanilla.

  6. With the mixer on low speed, add in the flour mixture, alternating with coconut milk in three separate batches, mixing until combined after each addition.

  7. Divide the batter evenly among 20 paper-lined muffin cups, filling each cup about ⅔ full.

  8. Bake in the oven for 19 to 20 minutes, rotating the muffin tins once halfway through baking until toothpick inserted in center comes out clean.

  9. Allow the cupcakes to cool for several minutes, before removing from the tin to cool on a wire rack. Cool completely.

  10. Frost with the coconut buttercream frosting, then garnish with additional shredded sweetened coconut/

  11. Serve, and enjoy!

Nutrition

  • Calories: 326.14kcal
  • Fat: 15.20g
  • Saturated Fat: 10.22g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 3.31g
  • Polyunsaturated Fat: 0.61g
  • Carbohydrates: 46.48g
  • Fiber: 0.48g
  • Sugar: 37.03g
  • Protein: 2.54g
  • Cholesterol: 49.10mg
  • Sodium: 111.33mg
  • Calcium: 44.72mg
  • Potassium: 60.91mg
  • Iron: 1.10mg
  • Vitamin A: 105.04µg
  • Vitamin C: 0.18mg
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