Description
These cupcakes are surprisingly nut-free!
Their coconut flavor is rich and delightful.
Ingredients
Units
Scale
- 2 cups (473 ml) AP flour
- 1.25 cups (296 ml) sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 cups (473 ml) shredded coconut
- 1.5 sticks (113 g) butter
- 6 egg whites
- 1 cup (237 ml) coconut milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325°F (163°C)
- Line cupcake mold with paper muffin cups
- In a standing mixer, mix flour, sugar, shredded coconut, baking powder, and salt with the paddle attachment.
- Add the butter and mix on slow speed until the butter is dispersed throughout the dry ingredients, creating a crumbly texture.
- Add the egg white and coconut milk and mix on low speed until combined.
- Distribute the batter into the muffin cups and bake until the cake springs back lightly to the touch.
- Let cool and decorate with desired frosting and garnishes.
Notes
- For a more intense coconut flavor, toast the shredded coconut in a dry pan before adding it to the batter.
- These cupcakes freeze well! Wrap them individually in plastic wrap and then place them in a freezer-safe bag for up to 3 months.
- If you don’t have coconut milk, you can substitute with an equal amount of milk or cream, but the flavor will be less pronounced.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50