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Coconut Cream Cupcakes

Light and fluffy coconut cupcakes topped with creamy coconut frosting, perfect for spring desserts.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 0.75 cup coconut milk
  • 0.5 cup shredded coconut
Frosting
  • 1 cup butter softened
  • 3 cups powdered sugar
  • 0.5 cup coconut cream
  • 1 tsp coconut extract
  • 1 pinch salt

Equipment

  • Muffin tin
  • Mixing bowl
  • hand mixer

Method
 

  1. Preheat oven to 175°C and line a muffin tin with cupcake liners.
  2. Mix dry ingredients in one bowl and cream butter and sugar in another.
  3. Combine wet and dry ingredients, fold in coconut, bake, cool, and frost.

Notes

Toast coconut for garnish to enhance flavor and texture. Do not overmix batter for best results.