Coconut Cupcakes Recipe
These Coconut Cupcakes are moist, tender, and packed with rich coconut flavor. Made with shredded coconut and a hint of vanilla, they offer a tropical twist on a classic cupcake. Topped with a creamy frosting, these treats are perfect for any occasion and are sure to delight coconut lovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cupcake Batter
- 150 g Granulated sugar
- 113 g Unsalted butter
- 2 Eggs (room temperature)
- 2 teaspoons Vanilla extract
- 125 g All purpose flour
- 90 g Shredded coconut
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 120 g Whole Milk (room temperature, can be substituted with high fat coconut milk)
- ½ teaspoon Baking soda
- ½ teaspoon White vinegar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners or lightly grease the cups to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and shredded coconut.
- Mix Wet Ingredients: In another small bowl, combine the whole milk and white vinegar. Let this sit for a few minutes to create a buttermilk substitute that adds moisture and tenderness.
- Incorporate Dry and Wet: Gradually add the dry ingredients to the creamed mixture alternately with the milk-vinegar mixture beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the cupcake pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Frost as desired before serving.
Notes
- Allow eggs and milk to come to room temperature before mixing to ensure even incorporation.
- Substituting whole milk with high-fat coconut milk enhances the coconut flavor and adds richness.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- The white vinegar reacts with baking soda to help the cupcakes rise and become tender.
- These cupcakes can be topped with coconut-flavored frosting or a simple buttercream for extra indulgence.
Keywords: coconut cupcakes, shredded coconut cupcakes, vanilla coconut cupcakes, moist cupcakes, tropical cupcakes
Find it online: https://www.cheftara.com/coconut-cupcakes-recipe/
