Coconut Angel Cupcakes with Coconut Frosting
Light, airy, and bursting with tropical flavor, these Coconut Angel Cupcakes with Coconut Frosting are a dreamy dessert perfect for any occasion. Made with whipped egg whites, cake flour, and a hint of coconut milk, the cupcakes boast a soft, cloud-like texture that melts in your mouth. Each is crowned with a luscious coconut-flavored buttercream frosting, bringing a rich and creamy contrast to the delicate cake. For an extra touch of flair, a sprinkle of toasted shredded coconut adds a nutty crunch. With easy-to-follow steps and a quick bake time, these coconut cupcakes are a delightful treat for coconut lovers and an elegant addition to any dessert table. Perfect for parties, brunches, or just a sweet indulgence!
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Recipe Information
Ingredients
- 1 cup cake flour
- 1.25 cups granulated sugar
- 0.25 teaspoons salt
- 6 large egg whites
- 0.5 teaspoons cream of tartar
- 1 teaspoons vanilla extract
- 0.25 cups coconut milk
- 0.5 cups unsweetened shredded coconut
- 0.5 cups butter
- 2 cups powdered sugar
- 0.5 teaspoons coconut extract
- 0.25 cups toasted shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, sift together the cake flour, 1/2 cup of granulated sugar, and salt. Set aside.
In a large, clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until frothy.
Add the cream of tartar to the egg whites and continue beating until soft peaks form.
Gradually add the remaining 3/4 cup of granulated sugar, a little at a time, while beating until stiff peaks form.
Gently fold in the vanilla extract and coconut milk using a spatula.
In three additions, sift the dry ingredients over the meringue mixture and gently fold them in until just combined. Do not overmix to maintain the batter's lightness.
Divide the batter evenly among the prepared cupcake liners, filling them about 3/4 full.
Sprinkle the tops with the unsweetened shredded coconut.
Bake for 16–18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Transfer the cupcakes to a wire rack to cool completely before frosting.
To make the frosting, beat the butter with an electric mixer on medium speed until creamy and pale.
Gradually add the powdered sugar, 1/2 cup at a time, beating well between each addition.
Add the coconut extract and beat until the frosting is light and fluffy.
Spread or pipe the frosting onto the cooled cupcakes and, if desired, top with toasted shredded coconut for extra flavor and texture.
Nutrition Facts
Calories |
4013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 623.7 g | 227% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 499.1 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
