Description
Moist coconut cupcakes topped with rich coconut cream cheese frosting, perfect for summer parties and brunches.
Ingredients
Scale
- 180 g cake flour
- 170 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 76 g unsalted butter, room temperature
- 65 g light-tasting extra virgin olive oil
- 227 g unsweetened canned coconut milk
- 1 tsp vanilla extract
- 1 tbsp coconut flavor paste
- 2 egg whites
- 113 g unsalted butter, room temperature (for frosting)
- 170 g block-style cream cheese, cold
- 170 g powdered sugar, sifted
- 1 tbsp coconut flavor paste (for frosting)
- Coconut flakes, for sprinkling
Instructions
- Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with liners.
- Whisk together cake flour, baking powder, and kosher salt in a bowl.
- In a separate bowl, beat unsalted butter with granulated sugar until light.
- Add olive oil, vanilla extract, coconut flavor paste, and egg whites, mixing until combined.
- Alternately add dry mix and coconut milk to the wet mix, stirring gently until just combined.
- Spoon batter into liners, filling about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make the frosting, beat room temperature unsalted butter until smooth.
- Add cold cream cheese and beat until just combined and smooth.
- Gradually add sifted powdered sugar and coconut flavor paste, mixing until smooth.
- If frosting is too soft, chill briefly, then rewhip.
- Pipe or spread frosting onto cupcakes and sprinkle with coconut flakes.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Coconut Cupcakes, Coconut Cream