Description
Light, fluffy coconut cupcakes infused with coconut milk and shredded coconut, topped with creamy coconut‑cream cheese frosting.
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 3 eggs, room temperature
- 2 1/4 cups all‑purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup full‑fat canned coconut milk
- 1 tsp vanilla extract
- 1/2 cup sweetened desiccated coconut
- 1/2 cup unsalted butter, room temperature (frosting)
- 8 oz cream cheese, room temperature
- 1/2–1 cup powdered sugar, sifted
- 1/4 cup sweetened desiccated coconut (plus extra for decoration)
Instructions
- Preheat oven to 350°F. Line 2 muffin tins with liners.
- Beat butter and sugar until light and fluffy (≈3+3 min). Add eggs one at a time, beating 30s each.
- Whisk together flour, salt, and baking powder.
- Shake coconut milk then mix with vanilla.
- Alternate folding in dry and wet mixes, end with dry. Gently fold in 1/2 cup desiccated coconut.
- Fill liners 2/3–3/4 full; bake 18–22 min, rotating mid‑way, until toothpick clean. Cool completely.
- For frosting, beat cream cheese 1 min, then butter 3 min. Gradually add powdered sugar. Fold in 1/4 cup coconut.
- Frost cupcakes and sprinkle more coconut on top.
Notes
- Use full‑fat coconut milk for best flavor.
- Don’t over‑mix batter—to keep cupcakes light.
- Rotate pans halfway through baking for even rise.
- Store frosted cupcakes in fridge for up to 3–4 days.
- Optional: top with fresh pineapple or toasted coconut.