coconut cupcakes

Name: Coconut Cupcakes
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: FOR THE CUPCAKES; 3 cup(s) cake flour; 2 cup(s) sugar; 1 tablespoon(s) baking powder; 1 cup(s) unsweetened coconut milk; 4 - eggs; 1 cup(s) butter, softened; - coconut icing (below); - large flaked coconut for garnish; FOR THE COCONUT ICING; 1 cup(s) butter, softened; 4 cup(s) powdered sugar; 1/4 cup(s) unsweetened coconut milk

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 24 serving(s)

cook time 20 Min

method Bake

Ingredients For coconut cupcakes

FOR THE CUPCAKES
3 c

cake flour
2 c

sugar
1 Tbsp

baking powder
1 c

unsweetened coconut milk
4

eggs
1 c

butter, softened
coconut icing (below)
large flaked coconut for garnish
FOR THE COCONUT ICING
1 c

butter, softened
4 c

powdered sugar
1/4 c

unsweetened coconut milk

How To Make coconut cupcakes

1
Preheat oven to 350F. Line 24 muffin cups with paper liners. Set aside. In a large bowl, whisk together flour, sugar, and baking powder. Add coconut milk and eggs, beating at medium speed with an electric mixer until smooth. Add butter, beating until smooth. Divide batter evenly among prepared muffin cups. Bake until a wooden pick inserted in center comes out clean, 16-20 minutes. Let cool in pans 5 minutes. Remove from pans, and let cool completely on wire racks.

2
Make the coconut icing: In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Add coconut milk, beating until smooth. Spread icing on cupcakes. Garnish with coconut, if desired.
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