The BEST Coconut Cupcakes Recipe

Ingredients

• 1.5 cup All-purpose flour (sifted)
• 1.5 tsp Baking powder
• 0.25 tsp Salt
• 0.5 cup Unsalted butter (room temperature, for the batter)
• 1 cup Granulated sugar
• 3 Egg whites (large, room temperature)
• 0.25 cup Sour cream (room temperature)
• 0.5 cup Coconut milk (full-fat canned, shaken well)
• 1 tsp Coconut extract (for the batter)
• 1 tsp Vanilla extract
• 1 cup Unsalted butter (room temperature, for the frosting)
• 4 cup Powdered sugar (sifted)
• 3 tbsp Coconut milk (for the frosting)
• 0.5 tsp Coconut extract (for the frosting)
• 1 cup Shredded coconut (toasted, for garnish)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.

2. 2

   In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, cream 1/2 cup of room temperature butter and 1 cup of granulated sugar on medium-high speed. Beat for about 3 to 5 minutes until the mixture is light, pale, and fluffy.

4. 4

   Reduce the mixer speed to medium. Add the egg whites one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly incorporated.

5. 5

   Add the sour cream, 1 tsp coconut extract, and vanilla extract to the butter mixture. Mix on medium speed until fully combined.

6. 6

   With the mixer on the lowest speed, add the dry ingredients in three separate additions, alternating with the 1/2 cup of coconut milk in two additions (Dry-Wet-Dry-Wet-Dry). Mix just until the flour streaks disappear; do not overmix the batter.

7. 7

   Divide the batter evenly among the 12 prepared cupcake liners, filling each one about 2/3 of the way full.

8. 8

   Bake in the center of the oven for 18 to 22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9. 9

   Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes. Then, transfer them to a wire cooling rack to cool completely to room temperature.

10. 10

    Prepare the frosting: In a clean stand mixer bowl, beat 1 cup of room temperature butter on medium-high speed until smooth and creamy, about 2 minutes.

11. 11

    Gradually add the sifted powdered sugar, one cup at a time, beating on low speed initially to avoid a sugar cloud, then increasing to medium-high until incorporated.

12. 12

    Add 3 tbsp of coconut milk, 0.5 tsp coconut extract, and a tiny pinch of salt. Beat the frosting on high speed for 2 to 3 minutes until it is very light, airy, and fluffy.

13. 13

    Pipe or spread a generous amount of frosting onto each cooled cupcake.

14. 14

    Place the toasted shredded coconut in a small bowl. Gently press the frosted top of each cupcake into the coconut to coat the frosting completely.

Notes

Use full-fat canned coconut milk rather than the refrigerated carton version for a richer flavor and better texture. Ensure all refrigerated ingredients like eggs, butter, and sour cream are at room temperature to prevent the batter from breaking. To toast the coconut: spread it on a baking sheet and bake at 325°F for 5-8 minutes, stirring every 2 minutes until golden brown.

Nutrition per serving

• dessert
• cupcake
• coconut
• baking
• vegetarian
• spring
• party food