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Coconut Cupcakes
Coconut cupcakes topped with vanilla buttercream and toasted coconut.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
Calories
302
kcal
Author
Olivia
Ingredients
Cupcakes
1 1/8
cups
all-purpose flour
3/4
cup
granulated sugar
1 3/4
tsp
baking powder
1/2
tsp
salt
155
ml
milk
1
Tbsp
oil
1/2
stick
unsalted butter
room temperature
1
tsp
coconut extract
or vanilla
1.5
large
eggs
1/4
cup
shredded coconut
sweetened
Frosting
1/4
recipe
Simple Vanilla Buttercream
Toasted Coconut
1/4
cup
shredded coconut
sweetened
US Customary
-
Metric
Instructions
Preheat oven to 350F and line a muffin pan with cupcake liners.
Place butter and sugar into a stand mixer fitted with the paddle attachment and beat on medium until light and fluffy.
Add eggs, oil, and coconut extract and beat until well combined.
In a separate bowl, combine flour, salt, and baking powder.
Turn the mixer to low and alternate adding the dry ingredients and the milk scraping the sides of the bowl as needed.
Add in coconut and mix until just combined.
Use a large ice cream scoop to fill each cupcake liner. I used about one scoop per each.
Bake for approximately 15mins or until a cake tester comes out mostly clean.
Cool on wire rack before frosting.
Prepare frosting
as per recipe
.
For toasted coconut, spread shredded coconut onto a parchment lined pan. Toast in a 350F oven for 5 mins checking often and stirring occasionally. Mine browned really quickly!
Nutrition
Calories:
302
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
34
mg
|
Sodium:
122
mg
|
Potassium:
124
mg
|
Sugar:
14
g
|
Vitamin A:
170
IU
|
Calcium:
53
mg
|
Iron:
0.8
mg