Toasted Coconut Cupcakes
 
 
Soft, moist coconut cupcakes topped with sweet coconut frosting and toasted coconut. Add some chocolate eggs for the perfect Easter treat!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • for the cupcakes:
  • - 1 cup all-purpose flour
  • - 1¼ tsp baking powder
  • - ¼ tsp salt
  • - ⅓ cup sweetened shredded coconut
  • - ½ cup (1 stick) unsalted butter, at room temperature
  • - ¾ cup sugar
  • - 1 egg + 1 egg white, at room temperature
  • - 1 tsp vanilla extract
  • - ½ cup unsweetened coconut milk
  • for the frosting:
  • - 1 cup (2 sticks) unsalted butter, at room temperature
  • - 2½ cups powdered sugar
  • - 2 tsp vanilla extract
  • - 1 tsp coconut extract
  • for topping:
  • - 1 cup toasted coconut*
  • - Cadbury mini eggs or mini Robin Eggs (optional)
Instructions
  1. *To toast sweetened coconut: Spread on a baking sheet and bake at 350 degrees for 8-10 minutes, stirring every few minutes.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Add the shredded coconut and toss together.
  4. Add the butter and sugar to the bowl of a stand mixer, and beat on medium-high until light and fluffy, about 3 minutes.
  5. Add the egg, egg white and vanilla extract and beat until completely combined, scraping down the sides of the bowl as needed.
  6. Reduce the mixer speed to low, add the flour mixture and coconut milk, and beat until combined.
  7. Divide the batter evenly between 12 lined cupcake cups.
  8. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
  9. Let cool in the pan for a few minutes, then move the cupcakes to a wire rack to cool completely.
  10. To make the frosting, add the butter to the bowl of a stand mixer. Using the whisk attachment, whip the butter on medium-high speed for 5 minutes, until fluffy.
  11. Reduce the speed to low and gradually add the powdered sugar, until it is all incorporated.
  12. Add the vanilla and coconut extracts and mix until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
  13. Frost the cupcakes, then dip tops into toasted coconut.
  14. Add the eggs, if using.
  15. Serve or store in an airtight container!
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/toasted-coconut-cupcakes/