Here’s a simple recipe for coconut cupcakes
:
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1 cup shredded coconut
– Coconut flakes for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, vanilla extract, and milk.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Fold in the shredded coconut.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely in the pan before frosting.
Coconut Buttercream Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons whole milk
1-2 tablespoons coconut cream or shredded coconut (optional)
Instructions:
1. Beat the butter and powdered sugar until smooth and creamy.
2. Add the vanilla extract and milk, beating until the desired consistency is reached.
3. If desired, add coconut cream or shredded coconut for extra flavor.
4. Adjust the frosting as needed to achieve the desired flavor and texture.
Enjoy your delicious coconut cupcakes!