Coconut Cupcakes
Coconut cupcakes are soft, fluffy cupcakes (made from-scratch recipe or with a boxed mix!), topped off with a cream cheese based coconut buttercream frosting and then sprinkled with lightly toasted coconut!
Foto: Spend With Pennies
Ingredients
- ½ cup coconut milk (room temperature)
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter (softened to room temperature)
- ⅓ cup canola (or vegetable oil)
- ¾ cup granulated sugar
- 2 eggs (room temperature)
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 stick butter (softened)
- 3 ounces cream cheese (softened)
- 2 cups powdered sugar
- 2 -3 teaspoons coconut milk (may substitute regular milk)
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- toasted coconut (for sprinkling on top (optional))
Steps
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Preheat oven to 350°F and line a 12-count muffin tin with paper liners.
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Combine coconut milk and lemon juice in a large measuring glass and set aside.
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In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.
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Add eggs, one at a time, stirring well after each addition.
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Stir in vanilla extract.
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In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
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Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined (TAKE CARE NOT TO OVER-MIX!).
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Evenly divide cupcake batter into prepared muffin tin.
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Bake on 350F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Allow cupcakes to cool completely before covering with frosting.
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In a large bowl using an electric mixer, cream together butter and cream cheese until smooth.
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Gradually add powdered sugar, until combined.
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Add coconut milk until desired consistency is reached (don’t add too much milk or it will be too soft to pipe onto your cupcakes).
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Stir in vanilla extract and coconut extract.
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Pipe or spread frosting onto completely cooled cupcakes.
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Sprinkle with toasted coconut (optional). Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| coconut milk | 0.5 cup | - | - |
| fresh lemon juice | 1 tablespoon | - | - |
| unsalted butter | 4 tablespoons | - | - |
| canola | 0.333 cup | - | - |
| granulated sugar | 0.75 cup | - | - |
| eggs | 2 | - | - |
| vanilla extract | 1.5 teaspoon | - | - |
| coconut extract | 0.25 teaspoon | - | - |
| all-purpose flour | 1.5 cups | - | - |
| baking powder | 1.5 teaspoons | Rp 8.000/100g | Rp 12.000 |
| salt | 0.25 teaspoon | - | - |
| stick butter | 1 | - | - |
| cream cheese | 3 ounces | - | - |
| powdered sugar | 2 cups | Rp 8.000/100g | Rp 16.000 |
| -3 teaspoons coconut milk | 2 | - | - |
| vanilla extract | 0.5 teaspoon | - | - |
| coconut extract | 0.5 teaspoon | - | - |
| toasted coconut | - | - | - |
*Estimated market prices, may vary by region
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