Coconut Cupcakes
These simple Coconut Cupcakes are moist, filled with toasted coconut and topped with a delicious coconut buttercream frosting. They're perfect for when you're craving coconut, but don't want to make an entire cake.
Servings: 24 cupcakes
Calories: 201kcal
Ingredients
- 1 cup shredded coconut sweetened, toasted
- ¼ cup coconut oil melted
- 14 oz. full fat coconut milk canned (1 can)
- 1 cup applesauce
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 ½ cups cane sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
for the icing:
- ¼ cup coconut oil softened (or sub softened butter)
- 3 tablespoon milk of choice or more as needed
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350° and line a muffin tin with cupcake liners; set aside.
- Add the shredded coconut to a skillet and heat over medium-low. Toast the coconut until it's slightly golden (be careful not to burn!) then transfer it to a plate. At this point, you should also melt the coconut oil either in the microwave or over the stove.
- Whisk the coconut milk, applesauce, apple cider vinegar, and vanilla together, then add in the melted room temperature coconut oil.
- In a separate bowl, stir together the all purpose flour, sugar, baking soda, baking powder, and salt. Pour the dry ingredients into the wet, then use a hand mixer to combine wet and dry ingredients, being careful not to over-mix the batter. Last, stir in the toasted coconut by hand.
- Distribute the batter into the muffin tin (NOTE: the recipe makes 24 cupcakes, so you'll either need to use 2 muffin tins, or bake these in batches), then place them in the oven and bake the cupcakes for 20-25 minutes, or until a toothpick comes out clean. I recommend checking them at the 20 minute mark. Leave them in the tin for 10 minutes before carefully transferring them to a wire rack to cool.
- While the cupcakes are cooling, make the frosting: whisk the softened coconut oil (or butter), milk and vanilla together, then add in the powdered sugar and stir until smooth.
- Wait until the cupcakes have cooled to room temperature before icing them. Add the icing atop each cupcake, and then sprinkle with some extra coconut flakes (optional). Enjoy!
Notes
*Calories are per cupcake and are an estimation
*These cupcakes are naturally vegan; to make gluten free, use gluten free 1:1 baking flour.
*Storage:
- Room temperature: keep in an airtight container for up to 3 days
- Refrigerator: or, refrigerate for up to 5 days
- Freezer: if you prefer to make these ahead of time, store them in a sealed container in the freezer for up to 2 months. Thaw in the refrigerator overnight, then add the frosting the following day (do not freeze with the frosting)
Nutrition
Calories: 201kcal | Carbohydrates: 36g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 146mg | Potassium: 35mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg