Prepare to embark on a culinary journey that will transport you to tropical paradise with these irresistible Coconut Cupcakes! Imagine biting into a perfectly moist, tender cupcake bursting with rich coconut flavor that melts in your mouth. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality desserts right from your own kitchen. Get ready to impress your friends, family, and your own sweet tooth with these absolutely divine coconut treats that are guaranteed to become your new favorite indulgence!
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, ensuring they are evenly spaced.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and free of lumps.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl with a spatula to ensure even mixing.
- Stir in the vanilla extract and mix until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the shredded coconut gently using a spatula, distributing it evenly throughout the batter.
- Use an ice cream scoop or large spoon to divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with coconut buttercream or sprinkle additional shredded coconut on top for extra texture and flavor.
Tips
- Ensure all ingredients are at room temperature for the most uniform and smooth batter.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use fresh, high-quality shredded coconut for the best flavor and texture.
- Check cupcakes a few minutes before the recommended baking time to prevent overcooking.
- For extra moisture, you can brush the cooled cupcakes with a little coconut milk before frosting.
- Toast the shredded coconut before adding to the batter or as a topping for an enhanced nutty flavor.
- Use an ice cream scoop for perfectly uniform cupcake sizes.
- Allow cupcakes to cool completely before frosting to prevent melting.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 34g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 40mg
