Coconut Cupcakes With Buttercream Frosting

Coconut cupcakes are delightful treats that transport sandy shores and swaying palms to your taste buds with each bite. With the infused aroma of coconut, each moist and fluffy cupcake offers a blissful escape from the ordinary. They are best for any occasion and will be delightful for your dessert table. So, let’s make these mini delights and tickle your sweet tooth.

Ingredients For Coconut Cupcakes

• Butter
• Raw sugar
• Vanilla extract
• Eggs
• Vegetable oil
• Whole milk
• All-purpose flour
• Baking powder
• Salt
• Sweetened shredded coconut

Ingredient Notes and Variations

1. Butter: Start with the foundation of rich, creamy butter. It ensures a luxurious mouthfeel. You use salted or unsalted butter, but adjust the quantity of salt and sugar. 
2. Raw sugar: It adds the molasses-like flavors to the cupcakes. You can use brown sugar or natural sweeteners instead. 
3. Vegetable oil: It moistens the cake and gives the cupcakes a light and airy texture. You can use olive, coconut, or other light oils for distinctive flavors. 
4. Whole milk adds depth and moist crumbs to the cupcakes. You can use coconut milk or almond milk for vegan options.
5. All-purpose flour: It is the base of the cake. Experiment with alternative flours like coconut, almond, or wheat. 

How To Make Coconut Cupcakes?

1: Prepare the cupcake batter

• Preheat the oven before making the batter, and keep the temperature to 350 degrees. 
• Take a bowl with a stand mixer and beater attachment and beat the sugar and butter until airy. 
• Add eggs one by one, followed by vanilla extract. 
• Add milk and oil gradually and beat to combine them well. 
• Sift flour, baking powder, and salt. 
• Fold the coconut in the mixture. 

2: Bake the cupcake

• Grease a cupcake tray and evenly distribute the batter. 
• Place the tray in the oven and let it bake for 15 minutes. 
• Let them cool before removing the tray. 
• You can have them as they are or top them with frosting.

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5 from 1 vote

Coconut Cupcakes With Buttercream Frosting

Coconut cupcakes are delightful treats that transport sandy shores and swaying palms to your taste buds with each bite. With the infused aroma of coconut, each moist and fluffy cupcake offers a blissful escape from the ordinary.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Author Adalynn Ward

Servings 12 Cupcakes

Calories 296kcal

Ingredients

• ½ cup butter
• 1 ½ cups raw sugar
• 1 teaspoon pure vanilla extract
• 3 eggs
• ½ cup vegetable oil
• 1 cup whole milk
• 2 ¼ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup sweetened shredded coconut

Instructions

• Preheat the oven before making cupcakes. Keep the temperature at 350°F.
• Use a stand mixer with an attachment for beating and beat the butter and sugar until light and soft.
• Start adding eggs one at a and add vanilla extract slowly.
• Mix the oil and milk with the egg batter till they are well mixed.
• Mix baking soda, salt, and flour.
• Incorporate the coconut shredded into the batter.
• Clean the cupcake tray, then distribute the batter evenly across the cups.
• The cupcake pan into the oven and allow it to rise for between 15 and 20 minutes or until the cupcakes are done.
• Allow them to cool.
• You can eat them just as they are or decorate them with frosting.
• Sprinkle with decorations or toasted coconut.

Nutrition

Serving: 1Cupcake | Calories: 296kcal | Carbohydrates: 23g | Protein: 5.4g | Fat: 20.4g | Saturated Fat: 8.8g | Cholesterol: 69mg | Sodium: 277mg | Potassium: 509mg | Fiber: 1.4g | Sugar: 2g | Calcium: 100mg | Iron: 2mg