Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Categories: American Classics, Baked Goods, Cupcakes, Dairy Free, Desserts, Easter, Vegetarian
Yields or Serves:
Tags: American Classics, Baked Goods, Baking Powder, Butter, Cake Flour, Coconut, Coconut Cupcakes, Coconut Milk, Cupcakes, Dairy Free, Dessert, Eggs, Flour, Kosher Salt, Muffins, Powdered Sugar, Salt, Sugar, Super Easy Coconut Cupcakes, Treats, Vegetarian, Victoria Hart Glavin, www.tinynewyorkkitchen.com
Super Easy Coconut Cupcakes
These cupcakes are so easy to make. They get their coconut flavor from coconut milk.
10 Tablespoons Softened Unsalted Butter
1 Cup Sugar
1/2 Teaspoon Kosher Salt
2 Large Eggs (Room Temperature)
2/3 Cup Plus 2 Tablespoons Coconut Milk (Divided)
1/2 Teaspoon Coconut Extract
1 Cup Shredded Sweetened Coconut
1 1/4 Cups Cake Flour
1 1/2 Teaspoons Baking Powder
1 1/4 Cups Powdered Sugar
Preheat your oven to 350 degrees. Line 12 cup muffin pan with cupcake liners. In large-size bowl whisk butter, sugar, and kosher salt until light and creamy. Whisk in eggs, one at a time, until combined. Whisk in 2/3 cup coconut milk, coconut extract, and 1/2 cup coconut. Add flour and baking powder to bowl and whisk until combined. Spoon batter into liner cups. Place in oven and bake for 20 minutes. Remember that each oven heats differently. Remove from oven and let cool in pan for 5 minutes. Remove and transfer to wire rack to cool completely before icing.
To make icing: Stir powdered sugar and remaining 2 tablespoons coconut milk in bowl until smooth. Adjust with more sugar or coconut milk to achieve a thick glaze consistency. Add a drop of vanilla or coconut extract if desired.
Spoon glaze over cupcakes and sprinkle with remaining shredded coconut. Transfer to serving platter. Serves 12
© Victoria Hart Glavin