Simple Coconut Cupcakes Recipe Using Coconut Milk
Imagine sinking your teeth into a soft, fluffy cupcake infused with the sweet aroma of coconut, topped with a creamy coconut frosting and toasted coconut flakes. That's what these Simple Coconut Cupcakes are all about! Whether you're craving a tropical dessert or just looking for a delicious treat to satisfy your sweet tooth, these cupcakes are sure to hit the spot. So, let's get baking and indulge in some coconut goodness!
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup canned coconut milk
- 1/2 cup sweetened shredded coconut
- 8 ounces package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tablespoon coconut extract
- Preheat Oven:
Preheat the oven to 350°F (180°C). Line standard-sized muffin tins with cupcake liners.
- Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. Add the vanilla extract and mix until combined.
- Alternate Adding Ingredients:
With the mixer on low speed, add the canned coconut milk to the batter, followed by the dry flour mixture. Alternate between the coconut milk and flour mixture until all ingredients are thoroughly combined.
- Fold in Shredded Coconut:
Scrape down the sides of the bowl and gently fold in the sweetened shredded coconut until evenly distributed throughout the batter.
- Fill Cupcake Liners:
Fill the cupcake liners about three-quarters full with the batter.
- Bake:
Place the filled cupcake liners in the preheated oven and bake for 20-23 minutes, or until a wooden pick inserted into the center of a cupcake comes out clean.
- Cool:
Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes. Transfer the cupcakes to a wire rack to cool completely before frosting.
- Prepare Frosting:
In a separate bowl, cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and coconut extract, beating until fluffy and well combined.
- Frost Cupcakes:
Once the cupcakes are completely cooled, frost them generously with the prepared cream cheese frosting using a piping bag or offset spatula.
- Garnish:
Sprinkle the frosted cupcakes with additional sweetened shredded coconut or toasted unsweetened coconut flakes for added flavor and texture.
- Serve:
Serve the coconut cupcakes immediately or store them in an airtight container in the refrigerator until ready to enjoy.
- To enhance the coconut flavor, consider adding a touch of coconut extract to both the cupcake batter and the frosting.
- Before frosting the cupcakes, ensure they are completely cooled to prevent the frosting from melting.
- For an extra crunch, lightly toast the shredded coconut before garnishing the frosted cupcakes.
- If you're short on time, you can use store-bought cream cheese frosting and simply mix in some coconut extract for a quick and easy frosting option.
Have Fun Baking!