Coconut Cupcake Recipe
These coconut cupcakes are moist, tender, and packed with coconut goodness. Made with coconut milk and shredded coconut, they’re topped with a silky coconut buttercream for the ultimate island-inspired treat.
Servings 12
Calories 1280kcal
Ingredients
- 1 Cup(s) butter softened at room temperature
- ½ Cup(s) shortening
- 3 Cup(s) granulated sugar
- 5 eggs room temperature
- 3 Cup(s) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ Cup(s) pineapple juice
- ½ Cup(s) buttermilk or coconut cream room temperature
- 2 teaspoons vanilla extract
- ¼ Cup(s) shredded coconut
- For the frosting:
- 1 Cup(s) butter
- 2 Tablespoon shortening
- 3-5 Cup(s) icing sugar
- ¼ Cup(s) shredeed coconut
- 2 Tablespoons pineapple juice or coconut cream if needed
Instructions
- Preheat oven to 350F.
- Blend the butter, shortening, and sugar together with a mixer until light and frothy. Add the eggs one at a time until fully incorporated, and then the vanilla.
- In a separate bowl, whisk the flour, baking powder, and salt together.
- Add the pineapple juice to the sugar-butter mixture, mix fully, then half of the flour, mix, then the milk or coconut cream, and then the rest of the flour mixture.
- Stir in the shredded coconut and then portion out into a lined muffin tray.
- Bake 18-22 minutes until an inserted toothpick comes out clean.
- For the frosting, blend the shortening, butter, and sugar, adding just a bit of pineapple juice or coconut cream to reach your desired consistency. I used a large round Wilton tip.
- Garnish with optional coconut shreds.
Nutrition
Serving: 1g | Calories: 1280kcal | Carbohydrates: 217g | Protein: 7g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 433mg | Fiber: 1g | Sugar: 189g
