Coconut Cream Cupcakes

Indulge in the tropical decadence of Coconut Cream Cupcakes, a heavenly treat that combines tender, moist cake with the luscious richness of coconut cream frosting. Made with creamy coconut milk, shredded sweetened coconut, and a touch of vanilla, these cupcakes are a perfect balance of lightness and flavor. Topped with a cloud of buttery coconut-infused frosting and finished with a sprinkle of golden toasted coconut, each bite delivers an irresistible blend of textures. Ready in under 40 minutes, this recipe is ideal for elevating any occasion, from casual gatherings to elegant celebrations. Perfect for coconut lovers, these cupcakes will transport your taste buds to a sunny paradise!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 1 cups Granulated sugar
• 3 pieces Large eggs
• 1 teaspoons Pure vanilla extract
• 0.5 cups Coconut milk (canned, full-fat)
• 0.75 cups Shredded sweetened coconut
• 2 cups Confectioners' sugar
• 2 tablespoons Heavy cream
• 0.5 teaspoons Coconut extract
• 0.5 cups Toasted shredded coconut (for topping)

Directions

Step 1

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

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Reduce the mixer speed to low and alternately add the dry ingredients and coconut milk in three additions, starting and ending with the dry ingredients. Mix until just combined.

Step 6

Gently fold in the shredded sweetened coconut using a spatula.

Step 7

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.

Step 10

To make the frosting, beat the softened butter with a mixer until creamy, about 2 minutes. Gradually add the confectioners' sugar, heavy cream, and coconut extract, beating until smooth and fluffy.

Step 11

Pipe or spread the coconut cream frosting onto the cooled cupcakes.

Step 12

Sprinkle the toasted shredded coconut on top of the frosted cupcakes for garnish.

Step 13

Serve and enjoy these delightful Coconut Cream Cupcakes!

Nutrition Facts

Serving size	(1376.1g)

Amount per serving	% Daily Value*
Calories	5558.2

Total Fat 270.6g	0%
Saturated Fat 201.5g	0%
Polyunsaturated Fat g
Cholesterol 846.3mg	0%
Sodium 1629.1mg	0%
Total Carbohydrate 759.3g	0%
Dietary Fiber 36.7g	0%
Total Sugars 549.8g
Protein 54.9g	0%

Vitamin D 120IU	0%
Calcium 196.6mg	0%
Iron 19.0mg	0%
Potassium 1540.8mg	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: 42.8%

Protein: 3.9%

Carbs: 53.4%