Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup shredded coconut, toasted (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and coconut milk.
- Gradually add dry ingredients and mix until just combined.
- Pour the batter into liners, filling 2/3 full.
- Bake for 20-25 minutes, until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
- Frost with coconut icing and sprinkle toasted shredded coconut on top.
Notes
- Use full-fat coconut milk for richer flavor.
- Toast shredded coconut in a dry skillet over medium heat until golden for best topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
