Coconut Cupcakes

Ingredients
CUPCAKES
- 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
FROSTING
- 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
Instructions
- 1
Preheat oven to 350°F and line a 12-count muffin tin with paper liners.
- 2
Combine coconut milk and lemon juice in a large measuring glass and set aside.
- 3
In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.
- 4
Add eggs, one at a time, stirring well after each addition.
- 5
Stir in vanilla extract.
- 6
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- 7
Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined (TAKE CARE NOT TO OVER-MIX!).
- 8
Evenly divide cupcake batter into prepared muffin tin.
- 9
Bake on 350F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
18 min - 10
Allow cupcakes to cool completely before covering with frosting.
- 11
In a large bowl using an electric mixer, cream together butter and cream cheese until smooth.
- 12
Gradually add powdered sugar, until combined.
- 13
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).
- 14
Stir in vanilla extract and coconut extract.
- 15
Pipe or spread frosting onto completely cooled cupcakes.
- 16
Sprinkle with toasted coconut (optional). Enjoy!
Coconut Cupcakes
Frosting
Nutrition
Per serving (based on 12 servings)





