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Coconut Cupcakes with Coconut Buttercream Frosting

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Coconut Cupcakes with Coconut Buttercream Frosting are a delightful tropical treat that brings a taste of paradise to your dessert table. These light and airy cupcakes feature a moist coconut-infused cake, generously topped with rich, creamy coconut buttercream frosting. Perfect for birthdays, picnics, or any celebration, these cupcakes will impress guests and satisfy your sweet cravings with every fluffy bite.

Ingredients

Scale
  • 1 cup coconut flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup whole milk (or coconut milk)
  • 1 tsp coconut extract
  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1/4 cup coconut milk
  • 1/2 cup toasted coconut flakes (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, whisk together coconut flour, granulated sugar, baking powder, and salt.
  3. In another bowl, beat eggs, milk, and coconut extract until combined. Pour into the dry ingredients and mix until just combined.
  4. Fill cupcake liners two-thirds full with batter.
  5. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
  6. For the frosting, beat softened butter and powdered sugar until smooth; gradually add coconut milk to achieve desired consistency.
  7. Frost cooled cupcakes and top with toasted coconut flakes.

Nutrition

Keywords: Experiment with flavors by adding crushed pineapple or lime zest for an extra tropical twist. Ensure all ingredients are at room temperature for optimal mixing. Store cupcakes in an airtight container at room temperature for up to three days.

Find it online: https://nrecipes.com/irresistible-coconut-cupcakes-with-coconut-buttercream-frosting/