Coconut Cupcakes with Buttercream Frosting
Deliciously moist coconut cupcakes with rich and creamy buttercream icing. Perfect for a baby shower. Add chocolate candy buttons for a "Cute as a Button" baby shower theme!
Servings: 22 cupcakes
Calories: 331kcal
Ingredients
Cupcakes
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup packed sweetened shredded coconut
- 1 ½ sticks butter
- 1 ⅓ cup sugar
- 2 large eggs plus 2 large egg whites
- 1 cup unsweetened coconut milk
- 1 ½ teaspoon pure vanilla extract
- 1 teaspoon coconut extract
Buttercream Frosting
- 1 cup butter
- 1 lb. powdered sugar sifted
- 2 Tbsp. milk or water
- 1 teaspoon clear vanilla
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Put coconut flakes into a food processor and pulse until finely shredded. Wisk into dry ingredients.
- In a separate bowl, cream butter and sugar with a mixer until light and fluffy. Add eggs, and beat.
- Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with coconut milk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each ⅔ full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Frosting
- Place ingredients into a mixing bowl and beat. Scrape sides, then continue beating until smooth.
- Frost cupcakes.
Notes
Cupcakes will keep, covered, for up to 3 days, or freeze for one month.
Nutrition
Calories: 331kcal
