Description
These Coconut Cupcakes showcase a delightful blend of flavors, crafted from rich coconut milk, butter, and shredded coconut. Perfect for any occasion, they are simple to prepare and sure to satisfy anyone’s sweet cravings with their moist deliciousness.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ cup butter (melted)
- 1 ½ cups full-fat coconut milk
- 1 ½ cups granulated sugar
- ¼ cup canola oil
- ¼ cup sour cream
- 2 eggs
- 2 tsp pure vanilla extract
- 1 cup shredded coconut
- 1 cup salted butter
- 1 tbs pure vanilla extract
- ⅛ tsp fine sea salt
- 5 cups powdered sugar
- ¼ cup coconut milk (or heavy cream, or whole milk)
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Prepare 2 standard muffin pans with liners and lightly grease them. Set aside.
Notes
Ensure all ingredients are at room temperature for better mixing.
You can adjust the sweetness by adding or reducing sugar as per taste.
These cupcakes can be decorated with extra shredded coconut on top.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg