Coconut Cupcakes and Fluffy Frosting
Have you ever tried making your own cupcakes from scratch? This simple recipe for Coconut Cupcakes and Fluffy Frosting can get you started. Baking your own dessert recipes at home can be a very rewarding experience, and it can be a much healthier alternative to buying pre-made cupcakes at the store or pre-packaged cake mixes that come out of a box. When you make your own food, you know each and every ingredient you are adding to your bowl, but when you buy packaged goods and powdered mixtures, you don’t – unless you are able to read the label, but even then, you can’t always be sure of what you’re getting. The Environment Working Group (EWG) has analyzed 80,000 products, based on three criteria: nutrition, ingredients, and processing concerns, and unfortunately, very few of the cupcake mixes they’ve graded score very well. These mixtures tend to include food additives, modified ingredients, and non-specific ingredients (such as “flavor”). This recipe for Coconut Cupcakes and Fluffy Frosting is easy to make, tastes delicious, and there’s nothing like eating fresh homemade cupcakes that come straight out of the oven, just like Grandma used to make.*
This is a printable recipe.
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut
3/4 cup butter, at room temperature
1 1/3 cups granulated sugar
2 large eggs plus and extra 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
Coconut Cream Cheese Frosting:
16 oz. cream cheese at room temperature
1/2 cup butter at room temperature
1 Tablespoon pure vanilla extract
1 Tablespoon unsweetened coconut milk
5-6 cups confectioners' sugar (more or less)
1 cup shredded coconut for garnish
Optional: 12 fresh raspberries
Preheat the oven to 350F.
Line a 12 hole standard muffin tin with paper liners.
In a mixing bowl, stir together the flour, baking powder, salt and coconut. Set aside.
In another mixing bowl add the butter and using an electric mixer beat until creamy. Add the sugar and mix in. Add the eggs, one at a time and beat in. Add the egg whites and mix in.
Add the coconut milk and vanilla and mix in.
Add the flour mixture in three batches and mix in on low speed.
Divide the batter evenly into the baking cups. Fill each to 2/3 full.
Place into the preheated oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove and place the pan onto a cooling rack. After 10 minutes remove from the tin and place each cupcake onto the cooling rack.
Meanwhile, as the cupcakes are baking you can make the frosting.
Put the cream cheese and butter into a mixing bowl and using an electric mixer on medium beat until creamy. Add the vanilla and coconut milk and mix in.
Add the confectioners' sugar a cup at a time until you get to the desired consistency. You may not use 6 cups. Place in the refrigerator to cool for 10 minutes before frosting.
When the cupcakes are cooled, frost each one and sprinkle with coconut. Garnish each with a fresh raspberry if desired.
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Nutrition Facts for: Coconut Cupcakes and Fluffy Frosting From Grandmother's Kitchen
Ingredients: All purpose flour, baking powder, salt, shredded coconut, butter, granulated sugar, eggs, coconut milk, pure vanilla extract, cream cheese, confectioners' sugar, raspberries.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving:Calories 749, Calories from Fat 367, Total Fat 40.8g 63%, Saturated Fat 27.1g 136%, Cholesterol 123mg 41%, Sodium 369mg 15%, Potassium 285mg 8%, Carbohydrates 92.4g 31%, Dietary Fiber 3.0g 12%, Sugars 73.6g, Protein 7.5g, Vitamin A 23%, Vitamin C 10%, Calcium 9%, Iron 18%
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