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Coconut Cupcakes

Here's how you make Coconut Cupcakes
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  • Servings: 11-14
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 11-14 people.

Ingredients

The ingredients are:
  • 1 cup sugar
  • 1/2 cup coconut oil (Nutiva is the best brand)
  • 2 eggs (egg replacer could be used to make these Vegan)
  • 1/2 cup coconut milk (I also have used unsweetened coconut cream with coconut milk as an ingredient)
  • 1 teaspoon vanilla extract or 1 teaspoon coconut extract
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2-3/4 cup coconut sport (macapuno), rinsed and chopped or 1/2-3/4 cup unsweetened coconut, finely shredded (optional, I like it with macapuno or without any added coconut)
  • Optional Glaze - The cake is fantastic without it, but exceptional with it:
  • 2 tablespoons water
  • 1/4 cup sugar
  • 1/4 teaspoon coconut extract
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Intro: WOWEE these are FANTASTIC!!! My Hubby says these could win "Cupcake Wars" LOL. These are soft, creamy and coconutty with or without shredded coconut added. The top gets a wonderful crispy chewy texture too. I created these when trying to make a cupcake that would fit into a Filipino themed meal. You could probably bake this in a loaf pan too. This can easily be halved for a small batch, or doubled to bake in a bundt pan. These could easily be made Vegan too with the use of egg replacer. Macapuno is a Filipino mutant coconut that has a wonderful soft chewy texture, you can find it in Asian markets in the jarred fruits section. This is also yummy topped with sweetened whipped cream. You could try filling it with lemon curd and making a lemon or coconut frosting too. *The fat from coconut is extremely good for you, read up on the most current information about it.

  • Step 2: Preheat oven to 350F. Line a muffin pan with cupcake liners. I tried foil lined cupcake cups on a baking sheet, and they ended up overflowing and misshapen. *If using a loaf or bundt pan, grease and flour it.

  • Step 3: Cream together sugar and coconut oil, scrape bowl. Beat in eggs until well combined and slightly fluffy, scrape bowl. Beat in coconut milk and vanilla until well combined, scrape bowl.

  • Step 4: Whisk together flour, baking powder and salt and beat into wet mixture until well combined. Scrape bowl and stir.

  • Step 5: Stir in coconut, if using.

  • Step 6: Fill cupcake liners 2/3-3/4 full, and bake for 20-23 minutes, or until golden brown on top and tests done.

  • Step 7: Prepare glaze while cupcakes are baking. Heat water and sugar in the microwave or on stove-top until boiling and the sugar is dissolved. Remove from heat and stir in coconut extract.

  • Step 8: Remove cupcakes from oven and poke holes in them with a skewer or fork. Carefully drizzle 1-2 teaspoons of glaze over each cupcake.

  • Step 9: These are wonderful warm or cooled. I enjoyed some of mine topped with sweetened whipped cream.

We hope you enjoy this recipe!

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