Description
Light, moist coconut cupcakes topped with a sprinkle of toasted coconut for a tropical bite of sweetness.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup coconut milk
- ½ cup butter (softened)
- 2 large eggs
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened)
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- Cream butter and sugar until light and fluffy, then beat in eggs and vanilla.
- Alternate adding flour, baking powder, and coconut milk until smooth.
- Fold in shredded coconut gently.
- Fill cupcake liners about ¾ full and bake for 18–20 minutes, until golden.
- Sprinkle extra shredded coconut on top while warm (lightly toast for extra flavor).
- Cool completely before serving soft and coconut-scented.
Notes
- For extra flavor, lightly toast the shredded coconut before sprinkling on top.
- Ensure the butter is softened for easier creaming with sugar.
- Do not overmix the batter after adding the flour to keep the cupcakes fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg