Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coconut Cupcakes with Coconut Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

Delight in these moist Coconut Cupcakes topped with a rich and creamy Coconut Frosting, perfect for any coconut lover. Made with a blend of coconut milk and extracts, these cupcakes offer a tropical twist on a classic treat, baked to perfection and finished with a fluffy, flavorful frosting.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup butter (4 tablespoons, softened)
  • 1/3 cup canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup coconut milk

Frosting

  • 1/2 cup butter
  • 3 ounces cream cheese
  • 2 1/2 cups powdered sugar
  • 1 tablespoon coconut milk
  • 1/2 teaspoon vanilla extract (or seeds scraped from 1 split vanilla bean)
  • 1/2 teaspoon coconut extract
  • Coconut (for topping, optional)

Instructions

  1. Preheat oven: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners to prepare for baking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set this mixture aside for later use.
  3. Cream butter, oil, and sugar: In a large mixing bowl, combine the softened butter, canola oil, and granulated sugar. Mix until well incorporated and smooth. Scrape down the sides of the bowl to ensure even mixing.
  4. Add eggs and extracts: Beat in the eggs one at a time, then stir in the vanilla extract and coconut extract for flavor.
  5. Alternate adding flour mixture and coconut milk: Gradually add the dry flour mixture and coconut milk alternately to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined, scraping down the bowl sides to incorporate all ingredients evenly.
  6. Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full for proper rising.
  7. Bake cupcakes: Bake in the preheated oven for 15-20 minutes. Check doneness by gently pressing the top of a cupcake to see if it springs back or by inserting a toothpick in the center; it should come out clean when done.
  8. Cool cupcakes: Remove the cupcakes from the oven and place them on a cooling rack. Allow them to cool completely before frosting.
  9. Prepare frosting: In a bowl, cream together the butter and cream cheese until smooth and fluffy.
  10. Add powdered sugar and flavorings: Gradually add powdered sugar, then mix in coconut milk, vanilla extract (or vanilla bean seeds), and coconut extract. Whip the frosting until it reaches a creamy and spreadable consistency.
  11. Frost cupcakes: Using a piping bag or a spatula, apply the coconut frosting generously over the cooled cupcakes.
  12. Garnish: Optionally, sprinkle shredded coconut on top of the frosting for added texture and visual appeal.

Notes

  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Use full-fat coconut milk for the best flavor and texture.
  • For extra coconut flavor, lightly toast shredded coconut before sprinkling on top.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Bring refrigerated cupcakes to room temperature before serving for best taste and texture.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/coconut-cupcakes-with-coconut-frosting-recipe/