Coconut Cream Cupcakes
Coconut Cream Cupcakes are a tropical delight that combines light, fluffy cake with rich coconut flavor and luscious cream cheese frosting. These charming treats are perfect for any occasion, from birthday parties to casual gatherings, and will leave your guests craving more. With simple ingredients and straightforward instructions, you can whip up a batch of these scrumptious cupcakes in no time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- ½ cup full-fat coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- ½ cup flaked coconut (toasted or plain)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, whisk together flour, baking powder, and sugar.
- In another bowl, beat softened butter until creamy, then add eggs one at a time. Mix in coconut milk and vanilla until well combined.
- Gradually incorporate dry ingredients into wet mixture, stirring gently to avoid overmixing.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting. Beat cream cheese and powdered sugar until smooth; top each cupcake with frosting and sprinkle with flaked coconut.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg