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Coconut Easter Cupcakes

Coconut Easter Cupcakes

Delicious Coconut Easter Cupcakes perfect for spring celebrations, combining fluffy texture with rich coconut flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup unsweetened shredded coconut
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter softened
Frosting Ingredients
  • 2 cups powdered sugar
  • 1/4 cup coconut cream
  • 1/2 cup shredded coconut for topping

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • spatula

Method
 

Baking Process
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, mix the flour, sugar, baking powder, and salt.
  3. In another bowl, combine shredded coconut, eggs, milk, vanilla extract, and softened butter.
  4. Gradually add the dry ingredients to the wet ingredients until just combined.
  5. Fill the cupcake liners about 2/3 full with the batter.
  6. Bake for 20 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool completely.
Frosting Process
  1. In a bowl, mix powdered sugar and coconut cream to make the frosting.
  2. Frost the cooled cupcakes and sprinkle with shredded coconut.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12g

Notes

Feel free to customize by adding chocolate chips or different flavored extracts to the batter.

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