Coconut Cupcakes
Servings: 12 cupcakes
Calories: 238kcal
Ingredients
- 1 1/4 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup coconut milk
- 1/2 cup shredded coconut
- 2 cups toasted shredded coconut unsweetened, for garnish
Instructions
- Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners. Set aside.
- In a medium bowl combine flour, baking powder, salt, and whisk until well combined. Set aside.1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- In a stand mixer, mix together butter and sugar on medium speed for about 3 minutes.1/2 cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, then add in vanilla extract and half of the dry mixture at low speed.2 large eggs, 1 teaspoon vanilla extract
- Pour in the coconut milk and beat until combined, then add the remaining dry ingredients and mix.3/4 cup coconut milk
- Using a spatula, gently fold in the shredded coconut. Next, scoop out the batter into the cupcake pan and fill about ¾ full, then bake for 20-25 minutes or until the center is cooked. (Check by inserting a toothpick and if it comes out clean, it’s done.)1/2 cup shredded coconut
- Allow the cupcakes to cool for 10 minutes in the cupcake pan, then transfer to a wire rack to cool completely before adding your desired frosting.
- Garnish the cupcakes with toasted coconut and serve.2 cups toasted shredded coconut
Nutrition
Serving: 1cupcake | Calories: 238kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 121mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 276IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg