Coconut Cupcakes
These coconut cupcakes are delicate, fluffy and a great alternative to vanilla or chocolate. It pairs well with so many flavours so you could stick with a coconut frosting or switch it up with lemon, chocolate or cream cheese. I went with a simple vanilla buttercream here and garnished with some toasted coconut. They make the perfect summer time treat and would be lovely for any celebration including a baby or bridal shower.
Coconut Cupcake Ingredients:
- 1 3/4 cup cake flour
- 3/4 cup unsalted butter, softened
- 3 eggs
- 1 cup sugar
- 3/4 cup buttermilk
- 3/4 cup sweetened shredded coconut
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tsp baking powder
- 1/4 tsp salt
Vanilla Buttercream Ingredients:
- 4 cups powdered sugar
- 1 cup salted butter
- 2 teaspoons vanilla
- 2-3 tablespoons milk
- 3/4 cup sweetened shredded coconut, lightly toasted
Directions:
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Toast shredded coconut in oven at 350°F for 8 minutes or in a skillet for 5 minutes. Set aside.
- In a bowl, combine flour, baking powder and salt.
- In separate bowl, beat the butter and sugar until fluffy. Add in eggs one at a time and continue to mix for 2-3 minutes.
- Add vanilla and almond extract and beat until combined.
- Mix in the shredded coconut.
- Alternate adding in the flour mixture and the buttermilk and beat until well combined.
- Fill batter into muffin pan and bake for approx. 20 minutes. Let cool.
- For the buttercream, beat the butter and vanilla until combined.
- Add powdered sugar, mix and slowly add in milk until frosting consistency is achieved. Add in a bit more milk if necessary.
- Frost cupcakes and garnish with toasted coconut.
