Coconut Cupcakes

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4.67 from 3 votes

Coconut cupcakes topped with vanilla buttercream and toasted coconut.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 302kcal

Author Olivia

Ingredients

Cupcakes

1 1/8 cups all-purpose flour
3/4 cup granulated sugar
1 3/4 tsp baking powder
1/2 tsp salt
155 ml milk
1 Tbsp oil
1/2 stick unsalted butter room temperature
1 tsp coconut extract or vanilla
1.5 large eggs
1/4 cup shredded coconut sweetened

Frosting

1/4 recipe Simple Vanilla Buttercream

Toasted Coconut

1/4 cup shredded coconut sweetened

US Customary - Metric

Instructions

Preheat oven to 350F and line a muffin pan with cupcake liners.
Place butter and sugar into a stand mixer fitted with the paddle attachment and beat on medium until light and fluffy.
Add eggs, oil, and coconut extract and beat until well combined.
In a separate bowl, combine flour, salt, and baking powder.
Turn the mixer to low and alternate adding the dry ingredients and the milk scraping the sides of the bowl as needed.
Add in coconut and mix until just combined.
Use a large ice cream scoop to fill each cupcake liner. I used about one scoop per each.
Bake for approximately 15mins or until a cake tester comes out mostly clean.
Cool on wire rack before frosting.
Prepare frosting as per recipe.
For toasted coconut, spread shredded coconut onto a parchment lined pan. Toast in a 350F oven for 5 mins checking often and stirring occasionally. Mine browned really quickly!

Nutrition

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