Desserts - Coconut cupcakes with coconut milk recipes

Author: John Saner

Coconut cupcakes are made with desiccated coconut and coconut milk. The soft coconut buttercream frosting is garnished with toasted coconut!

Honey's Coconut Cupcakes
Coconut Cupcakes
Coconut Cupcakes
Coconut Cupcakes
What makes a cupcake moist and fluffy?
How do I make my cupcakes Fluffy?
Is coconut oil good for cupcakes?

Honey's Coconut Cupcakes

Named for my great-grandmother "Honey," these old-fashioned coconut cupcakes are tender and super coconut-y.
Provided by: Jennifer Segal
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 18

Ingredients:

1 cup canned unsweetened coconut milk
2 tablespoons lemon juice, from 1 lemon
2½ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ cup cornstarch
½ teaspoon salt
½ teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 cup sweetened shredded coconut
½ cup (1 stick) unsalted butter, at room temperature
6 oz cream cheese, at room temperature
4 cups confectioners’ sugar
½ tsp vanilla extract
¼ cup canned unsweetened coconut milk
Pinch of salt
1½ cups sweetened shredded coconut, for topping

Nutrition:

How to cook:

Notes: Coconut Cupcakes - Pretty. Simple. Sweet, Coconut Cupcakes · 1 ¼ cups (170 g/6 oz) all-purpose flour · 1 teaspoon baking powder · ¼ teaspoon salt · ½ cup (1 stick/115 g) unsalted butter,

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coconut cupcakes with coconut milk

The ONLY Coconut Cupcakes Recipe You'll Ever Need!

I hope you enjoyed the best coconut cupcakes recipe, vanilla extract 2 tsp. coconut extract 1/2 Duration: 7:41

Coconut Cupcakes

Moist, sweet, and flavorful, these Coconut Cupcakes are perfect for Spring! These cupcakes are light, fluffy, and are so easy to make.
Provided by: John Kanell
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

2½ cups all-purpose flour ((300g))
1½ teaspoons baking powder
½ teaspoon salt
2 cups sugar (400g)
1 cup unsalted butter (room temperature (227g))
1½ teaspoons vanilla extract
4 large eggs (room temperature)
1 cup unsweetened canned coconut milk (full fat (240mL))
1 cup sweetened shredded coconut ((120g))
¾ cup unsalted butter (room temperature (170g))
8 ounces cream cheese (room temperature (227g))
6 cups confectioners’ sugar ((720g))
1½ teaspoons vanilla extract
3 tablespoons unsweetened canned coconut milk (full fat)
½ cup sweetened shredded coconut ((60g))

Nutrition:

How to cook:

For the Cupcakes:
Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the eggs one at a time, and beat until well combined before adding the next. Stop and scrape down the bowl as needed.
With the mixer on low speed, add in the flour mixture alternating with the coconut milk. Scrape down the bowl and stir in the coconut. Fill the cupcake papers about three-quarters full.
Bake for 20 to 23 minutes or until a wooden pick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the pan for a few minutes, then remove and cool completely on a wire rack before frosting.
For the Frosting:
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. With the mixer on low speed, gradually mix in the powdered sugar until combined. Add the vanilla and coconut milk and beat on medium-low speed until fluffy, about 1 minute.
Transfer the frosting to a piping bag fitted with a decorative tip and pipe onto the cupcakes. Sprinkle coconut on top of each cupcake. Cupcakes can be stored for up to 3 days in an airtight container at room temperature.

Notes: Easy Coconut Cupcakes with Coconut Buttercream Frosting, Coconut Cupcakes · For coconut lovers · White cake mix Butter Eggs Coconut milk Sweetend coconut Powdered sugar Corn syrup Coconut extract · Make

Coconut Cupcakes

Coconut cupcakes are made with desiccated coconut and coconut milk. The soft coconut buttercream frosting is garnished with toasted coconut!
Provided by: Haley D Williams
Total time: 37 minutes
Cook time: 22 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

1 ½ cups (187 g) all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup (113 g or 1 stick) unsalted butter (room temperature)
¾ cup (150 g) granulated sugar
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 cup (240 ml) full fat canned coconut milk (well shaken)
½ cup (50 g) unsweetened desiccated coconut ((see notes))
1 cup (226 g or 2 sticks) unsalted butter (room temperature)
2 1/2 cups (300 g) confectioners' sugar (sifted)
1 ½ teaspoons pure vanilla extract
Pinch kosher salt
3-4 tablespoons (45-60 ml) full fat canned coconut milk (well shaken)
Toasted coconut (for garnish)

Nutrition:

How to cook:

Coconut Cupcakes
Preheat oven
Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners. Set aside.
Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat wet ingredients
In a larger bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla and mix for 30 seconds.
Alternate adding coconut milk and dry ingredients
Mix in one-third of the flour mixture on low speed, followed by half of the coconut milk. Scrape down the sides of the bowl. Add another one-third of the flour mixture, followed by the remaining coconut milk. Beat in the remaining flour mixture until just combined. Gently fold in the coconut.
Bake cupcakes
Fill the cupcake liners about ¾ of the way, then bake for 18 to 22 minutes, until a toothpick inserted comes out clean or with just a few crumbs. Place cupcakes on a cooling rack and cool completely before frosting.
Coconut Buttercream Frosting
Beat butter
In the bowl of a stand mixer, whip the butter using the whisk attachment (the paddle works too). Beat until fluffy and pale yellow, about 5 minutes.
Add confectioners' sugar
With the mixer on low speed, gradually sift in the confectioners' sugar until completely incorporated.
Add vanilla, salt and coconut milk
With the mixer on medium speed, add the extracts and salt, and beat for a minute, until fluffy. Add coconut milk until desired consistency and taste is reached.
Frost cupcakes
Transfer the buttercream to a frosting bag fitted with a star tip and pipe on to cooled cupcakes. Garnish with toasted coconut and serve.

Notes: Coconut Cupcakes, Cupcakes · ¾ cups (143g) granulated sugar · ¼ cup (59 ml) vegetable oil · 1 tablespoon (14g) unsalted butter, melted · 1 large egg · 1 large egg

Coconut Cupcakes

Yields 4 coconut cupcakes with coconut cream cheese frosting.
Provided by: www.DessertForTwo.com
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

1/4 cup coconut oil, melted*
pinch of salt
1/3 cup sugar
1 large egg, at room temperature
2 tablespoons unsweetened coconut milk
1/4 teaspoon vanilla
1/4 teaspoon coconut extract**
1/3 cup + 1 tablespoon flour
1/8 teaspoon baking powder
1/16 teaspoon baking soda (a pinch)
1/2 cup packed (1.75 ounces) sweetened flaked coconut
3 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon unsweetened coconut milk
1/8 teaspoon coconut extract
6 tablespoons powdered sugar (more or less to taste)
1/2 cup sweetened flaked coconut

Nutrition:

Calories: 478 calories
Carbohydrate: 41 grams carbohydrates
Cholesterol: 83 milligrams cholesterol
Fat: 34 grams fat
Fiber: 2 grams fiber
Protein: 4 grams protein
Saturated Fat: 15 grams saturated fat
Serving Size: 1 serving
Sodium: 258 milligrams sodium
Sugar: 36 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 17 grams unsaturated fat

How to cook:

Preheat the oven to 350°. Place 4 cupcake...
Preheat the oven to 350°. Place 4 cupcake liners along the outside edge of a muffin tin. Gather ingredients for making the cupcakes.
In a medium bowl, beat the oil, sugar and salt together with an electric mixer for at least 4 minutes, until the mixture is light and fluffy.
Add the egg, coconut milk, vanilla and coconut extracts and beat another 15 seconds.
Add the flour, baking powder and baking soda on top of the mixture and beat just until combined—do not overmix.
Finally, stir in the flaked coconut.
Divide the batter between the cupcake liners (it will come almost to the top). Bake for 23-25 minutes, until a toothpick inserted comes out clean.
Let the cupcakes cool in the pan for a few minutes, and then move to a wire rack to cool completely.
Ensure all frosting ingredients (cream cheese, butter, coconut milk, extract, and powdered sugar) are at room temperature. .
Beat together all frosting ingredients until light and fluffy.
Toast the coconut in a small skillet over medium heat, stirring constantly. Remove when golden brown and use to garnish the cupcakes.

Notes: Easy Vegan Vanilla Coconut Cupcakes Recipe, For the Cake: · 1 1/2 cups all-purpose flour · 1 cup vegan granulated sugar · 1/2 cup unsweetened shredded coconut · 1 teaspoon baking soda