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–+ servings
Coconut cupcakes on a white cake stand on a pink backdrop.
5 stars (2 ratings)

Fluffy and Moist Coconut Cupcakes (All Natural!)

Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 12 cupcakes
These fluffy and moist Coconut Cupcakes have three layers of rich and creamy coconut: coconut milk, shredded coconut, and a luscious layer of coconut buttercream frosting. They can be made in about 30 minutes! Bake these cupcakes for any occasion, and they're sure to be a crowd-pleaser.
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Ingredients

  • 1 ¾ cup flour, (207g)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, (113g) softened to room temperature
  • 1 cup granulated sugar, (200g)
  • 1 egg, (50g)
  • 2 egg white, (70g)
  • 2 tsp pure vanilla extract
  • ½ cup coconut milk, at room temperature
  • ½ cup sweetened shredded coconut, 57g

Instructions
 

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
  • Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the coconut milk and alternate, starting and ending with the dry ingredients.
  • Stir in the ½ cup shredded sweetened coconut.
  • Mix only until combined. Do not overmix.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
  • Cool and frost with coconut buttercream.

Notes

Frost these cupcakes with coconut buttercream frosting. 
Serving: 1cupcake, Calories: 246kcal, Carbohydrates: 33g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 133mg, Potassium: 70mg, Fiber: 1g, Sugar: 18g, Vitamin A: 256IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 1mg
Course: Cupcake, Cupcakes, Dessert
Author: Sam Adler
Cuisine: American
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