Coconut Cream Cupcakes
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Coconut cream cupcakes are a popular dessert in many tropical regions, where coconuts are abundant and commonly used in cooking and baking.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Coconut Cream Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the coconut milk and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the shredded coconut.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely.
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In a small bowl, whisk together the powdered sugar, heavy cream, and coconut extract until smooth.
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Frost the cooled cupcakes with the coconut cream frosting.
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Sprinkle with additional shredded coconut if desired.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.