Coconut Angel Cupcakes with Coconut Frosting

Light, airy, and bursting with tropical flavor, these Coconut Angel Cupcakes with Coconut Frosting are a dreamy dessert perfect for any occasion. Made with whipped egg whites, cake flour, and a hint of coconut milk, the cupcakes boast a soft, cloud-like texture that melts in your mouth. Each is crowned with a luscious coconut-flavored buttercream frosting, bringing a rich and creamy contrast to the delicate cake. For an extra touch of flair, a sprinkle of toasted shredded coconut adds a nutty crunch. With easy-to-follow steps and a quick bake time, these coconut cupcakes are a delightful treat for coconut lovers and an elegant addition to any dessert table. Perfect for parties, brunches, or just a sweet indulgence!

Nutriscore Rating: 34/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1 cup cake flour
• 1.25 cups granulated sugar
• 0.25 teaspoons salt
• 6 large egg whites
• 0.5 teaspoons cream of tartar
• 1 teaspoons vanilla extract
• 0.25 cups coconut milk
• 0.5 cups unsweetened shredded coconut
• 0.5 cups butter
• 2 cups powdered sugar
• 0.5 teaspoons coconut extract
• 0.25 cups toasted shredded coconut (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Step 2

In a medium bowl, sift together the cake flour, 1/2 cup of granulated sugar, and salt. Set aside.

Step 3

In a large, clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until frothy.

Step 4

Add the cream of tartar to the egg whites and continue beating until soft peaks form.

Step 5

Gradually add the remaining 3/4 cup of granulated sugar, a little at a time, while beating until stiff peaks form.

Step 6

Gently fold in the vanilla extract and coconut milk using a spatula.

Step 7

In three additions, sift the dry ingredients over the meringue mixture and gently fold them in until just combined. Do not overmix to maintain the batter's lightness.

Step 8

Divide the batter evenly among the prepared cupcake liners, filling them about 3/4 full.

Step 9

Sprinkle the tops with the unsweetened shredded coconut.

Step 10

Bake for 16–18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

Step 11

Transfer the cupcakes to a wire rack to cool completely before frosting.

Step 12

To make the frosting, beat the butter with an electric mixer on medium speed until creamy and pale.

Step 13

Gradually add the powdered sugar, 1/2 cup at a time, beating well between each addition.

Step 14

Add the coconut extract and beat until the frosting is light and fluffy.

Step 15

Spread or pipe the frosting onto the cooled cupcakes and, if desired, top with toasted shredded coconut for extra flavor and texture.

Nutrition Facts

Serving size	(1099.2g)

Amount per serving	% Daily Value*
Calories	4013.0

Total Fat 158.4g	0%
Saturated Fat 109.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 263.2mg	0%
Sodium 1563.3mg	0%
Total Carbohydrate 623.7g	0%
Dietary Fiber 19.2g	0%
Total Sugars 499.1g
Protein 41.4g	0%

Vitamin D 17.9IU	0%
Calcium 81.7mg	0%
Iron 4.7mg	0%
Potassium 1247.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 4.1%

Carbs: 61.1%