Coconut Cream Cupcakes
Dessert · American
Moist coconut-infused cakes with silky cream frosting and toasted coconut flakes on top.
Recipe code Z3VC8Z · enter it in Anychef
Ingredients
- All-Purpose Flour
- Sugar
- Eggs
- Butter
- Coconut Milk
- Vanilla Extract
- Shredded Coconut
- Baking Powder
- Salt
- Heavy Cream
- Powdered Sugar
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Save this recipeInstructions
- Step 1 of 7
Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
- Step 2 of 7
Cream 0.5 cup softened butter with 1 cup sugar until light and fluffy.
- Step 3 of 7
Beat in 2 eggs one at a time, then 1 tsp vanilla.
- Step 4 of 7
Alternate adding 1.5 cups flour mixed with 1.5 tsp baking powder and 0.25 tsp salt, and 0.5 cup coconut milk.
- Step 5 of 7
Fold in 0.75 cup shredded coconut. Divide among liners and bake 18-22 minutes until golden.
- Step 6 of 7
Cool in pan 5 minutes, then transfer to wire rack.
- Step 7 of 7
Whip 1 cup heavy cream with 0.25 cup powdered sugar and 0.5 tsp vanilla. Frost and top with toasted coconut.
