Coconut Cream Cupcakes
Moist coconut-infused cakes with silky cream frosting and toasted coconut flakes on top.
Ingredients (serves 12)
- All-Purpose Flour
- Sugar
- Eggs
- Butter
- Coconut Milk
- Vanilla Extract
- Shredded Coconut
- Baking Powder
- Salt
- Heavy Cream
- Powdered Sugar
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
- 2
Cream 0.5 cup softened butter with 1 cup sugar until light and fluffy.
- 3
Beat in 2 eggs one at a time, then 1 tsp vanilla.
- 4
Alternate adding 1.5 cups flour mixed with 1.5 tsp baking powder and 0.25 tsp salt, and 0.5 cup coconut milk.
- 5
Fold in 0.75 cup shredded coconut. Divide among liners and bake 18-22 minutes until golden.
- 6
Cool in pan 5 minutes, then transfer to wire rack.
- 7
Whip 1 cup heavy cream with 0.25 cup powdered sugar and 0.5 tsp vanilla. Frost and top with toasted coconut.
