Description
Moist, fluffy coconut cupcakes topped with a coconut cream cheese frosting and sweetened coconut flakes. It's the perfect springtime treat and festive for Easter.
Ingredients
Scale
For the Coconut Cupcakes
- 1 1/2 cups (165 g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (113 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 3 large (100 g) egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup (180 ml) canned coconut milk
- 1/2 cup (40 g) sweetened shredded coconut
For the Coconut Cream Cheese Frosting
- 8 oz (224 g) full fat cream cheese, softened to room temperature
- 1 stick (113 g) unsalted butter, softened to room temperature
- 3 cups (360 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Sweetened shredded coconut, for topping
- Chocolate eggs, for garnish (optional)
Instructions
- For the Cupcakes. Preheat oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed. Beat in egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla and coconut extracts until mixed well. With the mixer on low speed and in three parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Fold in the shredded coconut.
- Fill cupcake liners 2/3 full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely in the pans set on a wire rack before frosting.
- For the Coconut Cream Cheese Frosting. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth. Add powdered sugar and mix until completely combined and creamy. Add vanilla and coconut extracts and mix on medium speed for 30 seconds.
- To Assemble and Decorate. Frost completely cooled cupcakes. Top with shredded coconut and three chocolate eggs, or as desired.
- Category: Cupcakes