Coconut Cupcakes
Treat yourself to these light and fluffy coconut cupcakes, crowned with a luscious coconut cream cheese frosting!
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup coconut milk from a can full of fat, shake before opening the can
1/2 cup sweetened shredded coconut
1 teaspoon vanilla extract
For the Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces of cream cheese at room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 1/2 tablespoons unsweetened canned coconut milk full fat
1/4 cup sweetened shredded coconut
Instructions:
Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Beat in coconut milk and vanilla extract.
Gradually add the flour mixture to the butter mixture.
Fold in the shredded coconut.
Pour the batter into the prepared muffin tin, filling each cupcake liner about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are cooling, prepare the frosting.
To make a scrumptious cream cheese frosting for cupcakes, you'll need a large mixing bowl or the bowl of a stand mixer with the whisk attachment.
Begin by beating the butter and cream cheese on medium speed until smooth. Then, gradually mix in the powdered sugar on low speed until combined.
Add the vanilla and coconut milk, and beat on medium-low speed until fluffy - this should take around a minute.
Once you have whipped up the frosting, spoon it over the top of cooled cupcakes.
Finally, sprinkle some coconut on top of each cupcake for a delightful finish. These cupcakes can be stored for up to three days in an airtight container at room temperature. Enjoy!
Recipe Courtesy of Munchkin Time Blog.