Let your baking dreams come true with these delicious coconut cupcakes! Packed with flavor, these lightly sweet treats are topped with creamy cream cheese frosting and freshly toasted coconut flakes. Whether you’re a baking enthusiast or a cake novice, these cupcakes are sure to impress. Perfect for a crowd, surprise party, or just a night in, they are super simple to make and taste divine.

Instructions:

1. To start, preheat oven to 350 degrees Fahrenheit or 180 Celsius. Then, line a cupcake tin with liners.
2. In a medium bowl, mix together all-purpose flour, baking powder and salt. In a standing mixer using the paddle attachment, whop together softened butter and granulated sugar and continue to beat for about 3 minutes, scrapping down the sides of the bowl and bottom as needed. Slowly beat in eggs one at a time and add in the vanilla extract.
3. On low speed, gradually add in the dry ingredients followed by coconut milk. Be sure to not over mix. Using a spatula, fold in the sweetened or unsweetened coconut flakes. Divide the batter evenly between the cupcake liners and bake for 15-20 minutes, until a toothpick is inserted into the center and comes out clean. Allow cupcakes to cool in the pan for 10 minutes and transfer to a wire rack to cool completely.
4. Top the cupcakes with cream cheese frosting and more coconut flakes. To toast the coconut flakes, simply spread them in an even layer and heat on medium-low heat for a few minutes until golden and toasted. Allow to cool before adding onto the frosting.
5. Cover and keep the cupcakes in the refrigerator, but be sure to remove from fridge to let them come to room temperature 30 minutes before serving. And voila! Coconut cupcakes that are sure to be unlike anything else.

You can find the recipe to my “Foolproof Cream Cheese Frosting” HERE!

FAQ Section:

Q: What ingredients do I need to make the cupcakes?
A: To make these delicious coconut cupcakes, you will need 1¼ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ cup butter, 1 cup sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup canned coconut milk, and ½ cup shredded coconut.

Q: How long can I keep the cupcakes?
A: You can store the cupcakes in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Q: How do I know when the cupcakes are done baking?
A: You will know when the cupcakes are done baking when a toothpick is inserted into the center of the cupcakes and comes out clean.

Delicious Coconut Cupcakes with Cream Cheese Frosting

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Medium

Yield

12

cupcakes

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Let your baking dreams come true with these delicious coconut cupcakes!

Ingredients

• 1 1/4 cups 1 1/4 flour

• 1 teaspoon 1 baking powder

• 1/4 teaspoon 1/4 salt

• 1 cup 1 sugar

• 1/2 cup 1/2 full-fat coconut milk, or coconut cream (canned), or regular whole milk

• 1/2 cup 1/2 (1 stick) unsalted butter, softened

• 2 large 2 eggs, at room temperature

• 1 teaspoon 1 pure vanilla extract

• 1/2 cup 1/2 shredded coconut

• 1 1 -2 cups sweetened shredded coconut, for topping

• Cream cheese frosting

Directions

• To start, preheat oven to 350 degrees Fahrenheit or 180 Celsius. Then, line a cupcake tin with liners.
• In a medium bowl, mix together all-purpose flour, baking powder and salt.
• In a standing mixer using the paddle attachment, whip together softened butter and granulated sugar and continue to beat for about 3 minutes, scrapping down the sides of the bowl and bottom as needed. Slowly beat in eggs one at a time and add in the vanilla extract.
• On low speed, gradually add in the dry ingredients followed by coconut milk. Be sure to not over mix.
• Using a spatula, fold in the sweetened or unsweetened coconut flakes.
• Divide the batter evenly between the cupcake liners and bake for 15-20 minutes, until a toothpick is inserted into the center and comes out clean.
• Allow cupcakes to cool in the pan for 10 minutes and transfer to a wire rack to cool completely.
• Top the cupcakes with cream cheese frosting and more coconut flakes. To toast the coconut flakes, simply spread them in an even layer and heat on medium-low heat for a few minutes until golden and toasted. Allow to cool before adding onto the frosting.
• Cover and keep the cupcakes in the refrigerator, but be sure to remove from fridge to let them come to room temperature 30 minutes before serving. And voila! Coconut cupcakes that are sure to be unlike anything else.