Description
These moist and fluffy coconut cupcakes are made with coconut oil, coconut milk, and shredded coconut for a tropical flavor burst in every bite. Perfect for celebrations or simple weeknight treats.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ cup virgin coconut oil
¾ cup organic cane sugar
2 large eggs
½ cup coconut milk (unsweetened)
1 tsp vanilla bean paste
¾ cup unsweetened shredded coconut
Instructions
Preheat oven to 350°F and line a 12-cup muffin tin.
Whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat coconut oil and sugar until fluffy.
Beat in eggs one at a time, then vanilla bean paste.
Alternate mixing in flour mixture and coconut milk.
Fold in shredded coconut.
Divide into liners and bake 18–20 minutes.
Cool, then frost and top as desired.
Notes
To freeze, wrap cooled unfrosted cupcakes and store in freezer bags.
Use coconut whipped cream or lemon glaze for topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: coconut cupcakes, moist cupcakes, dairy-free cupcakes, gluten-free option