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!
Course Dessert
Cuisine American
Keyword buttercream, coconut cupcakes, homemade
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
cool 45 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 22cupcakes
Calories 331kcal
Ingredients
Cupcakes
2cupall-purpose flour
2teaspoonbaking powder
1/2teaspoonsalt
1/2cuppacked sweetened shredded coconut
1 1/2sticks butter
1 1/3cupsugar
2large eggs plus 2 large egg whites
1cupunsweetened coconut milk
1 1/2teaspoonpure vanilla extract
1teaspooncoconut extract
Buttercream Frosting
1cupbutter
1lb.powdered sugarsifted
2Tbsp.milk or water
1teaspoonclear 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 2/3 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.