Coconut Cream Cupcakes
Indulge in the tropical decadence of Coconut Cream Cupcakes, a heavenly treat that combines tender, moist cake with the luscious richness of coconut cream frosting. Made with creamy coconut milk, shredded sweetened coconut, and a touch of vanilla, these cupcakes are a perfect balance of lightness and flavor. Topped with a cloud of buttery coconut-infused frosting and finished with a sprinkle of golden toasted coconut, each bite delivers an irresistible blend of textures. Ready in under 40 minutes, this recipe is ideal for elevating any occasion, from casual gatherings to elegant celebrations. Perfect for coconut lovers, these cupcakes will transport your taste buds to a sunny paradise!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 3 pieces Large eggs
- 1 teaspoons Pure vanilla extract
- 0.5 cups Coconut milk (canned, full-fat)
- 0.75 cups Shredded sweetened coconut
- 2 cups Confectioners' sugar
- 2 tablespoons Heavy cream
- 0.5 teaspoons Coconut extract
- 0.5 cups Toasted shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and coconut milk in three additions, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the shredded sweetened coconut using a spatula.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter with a mixer until creamy, about 2 minutes. Gradually add the confectioners' sugar, heavy cream, and coconut extract, beating until smooth and fluffy.
Pipe or spread the coconut cream frosting onto the cooled cupcakes.
Sprinkle the toasted shredded coconut on top of the frosted cupcakes for garnish.
Serve and enjoy these delightful Coconut Cream Cupcakes!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 41.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 82 mg | 2% | |
*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.
