Coconut Cupcakes
| PREP TIME: 15 MIN | COOK TIME: 17-21 MIN | TOTAL TIME: 37 MIN |
Fluffy and oh so coconutty cupcakes!
Ingredients
Cupcake
- 1 Cup + 1 Tbsp All Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter
- 3/4 Cup Sugar
- 1 Large Egg
- 1 Egg White
- 1/2 Cup Coconut Milk
- 1 1/2 Tbsp Liquid Coconut Oil
- 2 Tsp Coconut Extract
- 1 Tsp Vanilla Extract
- 1/2 Cup Shredded Sweetened Coconut
Cream Cheese Frosting
- 1 1/2 Cups Unsalted Butter
- 3 Cups Sifted Powdered Sugar
- 3 Tbsp Coconut Milk
- 1/2 Tsp Coconut Extract
- 1/2 Tsp Vanilla
Instructions
- Make Sure all of your wet ingredients are room temperature so they incorporate well.
- Preheat your oven to 350F Degrees.
- Prepare your cupcake pans with the cupcake papers.
- Using a handheld or a stand mixer with a paddle or whisk attachment beat the butter and sugar together on med/high speed until smooth and creamy for 5 minutes.
- Scrape the sides and bottom of your bowl and add the egg and egg white one at a time giving about 20 seconds in between making sure one egg incorporates before adding the next one. Scrape the sides and bottom of your bowl and beat until incorporated about 15 seconds.
- In a separate bowl, sift your flour, baking powder and salt. In another bowl whisk together your coconut milk, coconut oil and your extracts.
- With the stand mixer beating on med speed fold in 5 portions your dry ingredients and wet ingredients onto the butter and egg mixture starting with your dry ingredients and ending with dry ingredients. I.E. Dry, wet, dry, wet,dry. Once you add the last bit of your dry ingredients only mixed until combined. Do not over mix!
- Add your coconut flakes and give a quick beat until incorporated.
- Fill your cupcake liners about 2/3 of the way.
- Bake for 17-20 Mins or until a toothpick inserted in the center comes out clean.
