Coconut Cupcakes
Coconut is not actually a nut, but a fruit!
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Coconut Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease or 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. 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, mixing until just combined. Fold in the shredded coconut.
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Divide the batter evenly among the prepared cupcake liners. 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 in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar, coconut extract, and milk until smooth. Drizzle the glaze over the cooled cupcakes.
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Sprinkle with additional shredded coconut if desired. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- 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.
