Coconut Milk Cupcakes with Coconut Cream Cheese Frosting and Fre
Indulge in the tropical decadence of Coconut Milk Cupcakes with Coconut Cream Cheese Frosting and Fresh Coconut—an irresistible dessert that combines creamy coconut flavors with a moist, fluffy texture. These cupcakes are made with rich, full-fat coconut milk, giving them a palate-pleasing softness, while the frosting is a luscious blend of tangy cream cheese, sweet powdered sugar, and a hint of coconut extract for extra depth. Each cupcake is elegantly topped with freshly grated coconut, adding a touch of refreshing crunch. Perfect for any occasion, these tropical treats come together in just under 40 minutes and are guaranteed to be a crowd-pleaser. Whether you're hosting a summer gathering or simply satisfying your coconut cravings, these cupcakes will transport your taste buds to 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
- 2 large Eggs, room temperature
- 1.5 teaspoons Vanilla extract
- 0.75 cups Coconut milk (full-fat)
- 8 ounces Cream cheese, softened
- 2.5 cups Powdered sugar
- 1 teaspoons Coconut extract (optional)
- 0.5 cups Fresh grated 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 all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar 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.
Gradually mix in the dry ingredients in three parts, alternating with the coconut milk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until fully incorporated. Then beat on medium-high speed until fluffy, about 2 minutes.
Mix in the coconut extract (if using) for an extra punch of coconut flavor.
Frost the cooled cupcakes generously with the coconut cream cheese frosting using a knife or piping bag.
Sprinkle the freshly grated coconut over the frosting as a garnish.
Serve and enjoy your Coconut Milk Cupcakes with Coconut Cream Cheese Frosting and Fresh Coconut!
Nutrition Facts
Calories |
5184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 179.4 g | 897% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 681.6 g | 248% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 518.4 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 381 mg | 29% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1316 mg | 28% | |
*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.
