Rashmi Sharma Coconut Cupcakes are a delightful treat, packed with the tropical flavor of coconut. These soft, moist cupcakes are perfect for any occasion, from casual get-togethers to more formal events. The coconut flavor comes from both shredded coconut in the batter and coconut milk, which enhances the richness. They are often topped with a coconut frosting for an extra coconut punch.
Here’s a simple recipe for Coconut Cupcakes:
Coconut Cupcakes Recipe | What is the Recipe of Coconut Cupcakes
Ingredients
- 1/2 cup coconut milk room temperature
- 1 Tbsp lemon juice
- 4 Tbsp unsalted butter softened to room temperature
- 1/3 cup canola or vegetable oil
- 3/4 cup sugar
- 2 eggs room temperature
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
FROSTING
- 1 stick butter softened
- 3 oz cream cheese softened
- 2 cups powdered sugar
- 2-3 teaspoons coconut milk may substitute regular milk
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- Toasted coconut for sprinkling on top optional
Instructions
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Preheat oven to 350F and line a 12-count muffin tin with paper liners.
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Combine coconut milk and lemon juice in a large measuring glass and set aside.
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In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.
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Add eggs, one at a time, stirring well after each addition.
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Stir in vanilla extract.
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In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
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Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined (TAKE CARE NOT TO OVER-MIX!).
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Evenly divide cupcake batter into prepared muffin tin.
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Bake on 350 F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Allow cupcakes to cool completely before covering with frosting.
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In a large bowl using an electric mixer, cream together butter and cream cheese until smooth.
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Gradually add powdered sugar, until combined.
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Add coconut milk until desired consistency is reached (don’t add too much milk or it will be too soft to pipe onto your cupcakes).
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Stir in vanilla extract and coconut extract.
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Pipe or spread frosting onto completely cooled cupcakes.
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Sprinkle with toasted coconut (optional). Enjoy!
Tips:
- Coconut Milk: For a more intense coconut flavor, use full-fat coconut milk instead of regular milk.
- Toasting Coconut: Toasting shredded coconut before using it as a garnish adds a lovely nutty flavor that pairs perfectly with the sweetness of the frosting.
- Frosting Variations: If you want to add more texture to the frosting, you can mix in additional shredded coconut or even a little bit of cream cheese for a tangy twist.
Healthier Alternatives:
- You can use coconut flour for a gluten-free version, though you may need to adjust the liquid ratio.
- Coconut oil can be substituted for butter if you’re looking for a dairy-free option.
These Coconut Cupcakes are sure to impress with their tropical flavor and soft texture. Whether you’re hosting a party or simply satisfying a sweet craving, they are the perfect treat to enjoy!
