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Coconut Easter Cupcakes

Coconut Easter Cupcakes

Delightful Coconut Easter Cupcakes perfect for festive celebrations, combining light cake with coconut flavors.
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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 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsweetened shredded coconut
Wet Ingredients
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon 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

  • Oven
  • cupcake pan
  • Mixing bowls
  • Electric Mixer

Method
 

Baking
  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, mix together flour, sugar, baking powder, and salt.
  3. In another bowl, beat together eggs, milk, vanilla extract, and softened butter.
  4. Gradually add the wet ingredients to the dry ingredients and mix until combined.
  5. Fold in the shredded coconut.
  6. Divide the batter evenly among the cupcake liners.
  7. Bake for 20 minutes or until a toothpick inserted comes out clean.
  8. Allow cupcakes to cool before frosting.
  9. For frosting, beat together the powdered sugar and coconut cream until smooth.
  10. Frost cupcakes and top with shredded coconut.

Nutrition

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

Notes

These cupcakes are wonderful for celebrations and can be decorated with various toppings like chocolate chips or fruit.

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