Coconut Cupcakes Recipe

🧂 Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1 large egg white, room temperature
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut milk, full fat, thoroughly stirred
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups powdered sugar
• 1/4 teaspoon salt
• 4 tablespoons coconut milk
• 1 1/2 cups sweetened shredded coconut (topping)

Instructions

• 1 In a medium bowl combine the flour, baking soda, baking powder, and salt.
• 2 In a separate mixing bowl, cream the butter and sugar.
• 3 Beat in the egg and egg white, one at a time. Add the vanilla; mix well.
• 4 Add the flour mixture to creamed mixture alternately with coconut milk (the
  batter will be thick).
• 5 Fill greased or paper-lined muffin cups 2/3 full.
• 6 Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the
  center comes out clean.
• 7 Allow to cool completely before frosting.
• 8 Beat butter, vanilla, and almond extract until creamy. Add salt.
• 9 Add powdered sugar 1 cup at a time, alternating with coconut milk, beating until
  combined.
• 10 Frost the cupcakes then sprinkle or dip in the coconut.

Nutrition Info