Description
Indulge in the tropical flavor of these moist and fluffy Coconut Cupcakes. Perfect for any occasion, these cupcakes are sure to delight with their rich coconut taste and elegant presentation.
Ingredients
Scale
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup coconut milk
- ½ cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Sift together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream together coconut oil and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Alternately add dry ingredients and coconut milk to the wet mixture, starting and ending with dry ingredients.
- Fold in shredded coconut, then divide batter among cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool on a wire rack before frosting.
Notes
- For a vegan version, use flax eggs and vegan sugar.
- Ensure all ingredients are at room temperature for the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: per cupcake, approximate
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg