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One-Bowl Coconut Cupcakes

These easy-to-make One-Bowl Coconut Cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes.

One-Bowl Coconut Cupcakes ~  these easy-to-make cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes | FiveHeartHome.com

I really try not to say that every recipe I share here is “the best.” But sometimes I just can’t help it…because it happens to be true. 😉 And if you like coconut cupcakes, the ones I’m bringing you today are, honestly, the best I’ve ever had. As a bonus, I happened to make them myself! While dirtying just one bowl! And guess what? You can, too!

One-Bowl Coconut Cupcakes ~  these easy-to-make cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes | FiveHeartHome.com

Seriously, though, y’all…these are darn good cupcakes. Everyone who tried them raved about them. Made with rich, canned coconut milk, they are exceedingly moist with a pleasant (but not overbearing) coconut undertone. Coconut flakes in the batter adds texture, and topping them with silky cream cheese frosting balances out the sweetness with a slight tang. Finally, a nice mound of coconut on top perfectly finishes off these lovely coconut confections!

One-Bowl Coconut Cupcakes ~  these easy-to-make cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes | FiveHeartHome.com When I decided to bake a batch of Coconut Cupcakes for Easter weekend, I initially thought I’d just look up a recipe on the ol’ world wide web with no plans of posting it to Five Heart Home. But then I realized that I could adapt my own One-Bowl Vanilla Cupcakes recipe into a coconut variation, snap a few quick pics, and still use said Coconut Cupcakes to celebrate Easter while simultaneously knocking out one of my blog posts for the following week. Two birds? Meet one stone.

One-Bowl Coconut Cupcakes ~  these easy-to-make cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes | FiveHeartHome.com Who knew that making homemade, from-scratch Coconut Cupcakes could be so easy?! Simply sift the dry ingredients into the bowl of an electric mixer (while making your own version of cake flour by adding a bit of cornstarch to your all-purpose flour), add the remaining ingredients, and mix! There’s no reason to get fussy…these cupcakes turn out great without having to worry about creaming butter or alternating wet and dry ingredients or beating each egg for 17 1/2 seconds before incorporating the next one.

One-Bowl Coconut Cupcakes ~  these easy-to-make cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes | FiveHeartHome.com Aside from the addition of coconut milk and coconut (obviously), the main difference between this Coconut Cupcakes recipe and the vanilla cupcake recipe from whence it came is that some of the pure vanilla extract has been replaced by almond extract. Almond extract has such a unique flavor, and I feel like it really complements and brings out the flavor of coconut. That being said, a teensy bit of almond extract goes a looooong way, so be sure to measure carefully. Another small difference between the two recipes is that, because these cupcakes are so moist and coconut-loaded, they did need to bake for a tad longer than the original vanilla cupcakes.

One-Bowl Coconut Cupcakes ~  these easy-to-make cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes | FiveHeartHome.com Feel free to use whatever type of frosting floats your boat, but if you don’t have a preference, I highly recommend my beloved Classic Cream Cheese Frosting. It has proven to be amazing on so many different types of cakes and cupcakes, and I found these coconut cupcakes to be no exception. Perfectly perfect perfection.

One-Bowl Coconut Cupcakes ~  these easy-to-make cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes | FiveHeartHome.com So if you’re a fan of coconut and you also appreciate a good cupcake, promise me that you’ll set aside a smidgeon of time in the near future to whip up a batch of delectable, betcha-can’t-eat-just-one, One-Bowl Coconut Cupcakes! Killing two birds with one stone never tasted so good… 😉

One-Bowl Coconut Cupcakes ~  these easy-to-make cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes | FiveHeartHome.com

One-Bowl Coconut Cupcakes

Yield: 24 cupcakes

One-Bowl Coconut Cupcakes

These easy-to-make One-Bowl Coconut Cupcakes are extremely moist (thanks to coconut milk) and topped with tangy cream cheese frosting and sweetened coconut flakes.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sour cream
  • 1/2 cup full-fat, canned coconut milk
  • 4 eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 14 ounces sweetened coconut flakes, divided
  • Classic Cream Cheese Frosting

Instructions

  1. Adjust rack to center position of oven and preheat oven to 350°F. Line muffin pans with 24 cupcake liners.
  2. Set a large sifter or fine mesh sieve over the large bowl of an electric mixer. Measure flour, cornstarch, sugar, baking powder, and salt into sieve and firmly hit the palm of your hand against its side to sift all of the dry ingredients together into the bowl. (If desired, repeat this process a few more times for fluffier cupcakes.)
  3. To the sifted dry ingredients, add the softened butter, sour cream, coconut milk, eggs, vanilla, almond extract, and about 2 cups (7 ounces) of the coconut flakes. Beat at medium speed for 30 seconds or until smooth. Scrape down the sides of the bowl with a rubber spatula and beat for 15 more seconds.
  4. Evenly divide the batter between the 24 cupcake liners (I find it easiest to do this using a cookie scoop). Bake for 20 to 24 minutes or until cupcakes are light golden and test done with a toothpick inserted in center (mine were perfect at exactly 22 minutes). Cool the cupcakes for a few minutes in the pans before transferring them to a wire rack to finish cooling completely.
  5. Frost with Classic Cream Cheese Frosting and top with remaining coconut flakes.

Notes

Cornstarch makes the cupcakes fluffy and is added to regular, all-purpose flour in lieu of using cake flour.

Coconut milk comes in different varieties, but for this recipe, I recommend using the full-fat coconut milk that comes in a can (typically sold in the Asian foods section of the store). Since this type of coconut milk separates, with the fat rising to the top, you'll want to vigorously shake the can before opening it. I actually remove the whole top of the can with a can opener (as opposed to poking a hole in it) to make sure that the coconut milk is not separated before pouring it into the measuring cup. If it is separated, I rapidly stir it before measuring it out. Refrigerate unused coconut milk for another use.

When baking, I like to make sure that all of my ingredients are at room temperature. I speed things up when necessary by cutting my butter into small pieces and spreading them out on a plate or cutting board (which softens the butter faster than if the stick was left whole), by very briefly microwaving ingredients like milk or sour cream to take off the chill, and by using a bowl of hot water to warm up the the whole eggs.

Frost your cupcakes using an offset spatula, a knife, or a piping bag. Or, as I did here, scoop the frosting into a gallon-sized plastic baggie, snip off the corner of the bag, and pipe the frosting onto the cupcakes in a spiral, starting from the outside perimeter and working towards the center.

Recipe Management Powered by Zip Recipes Plugin
http://www.fivehearthome.com/2015/04/12/one-bowl-coconut-cupcakes/

Adapted from Five Heart Home

More coconut treats and cupcake wonders…

Coconut Macaroons ~ Classic or Chocolate-Dipped
Coconut Macaroons ~ Classic or Chocolate-Dipped | FiveHeartHome.com

Dairy-Free Coconut Waffles
Dairy-Free Coconut Waffles ~ made with whole wheat pastry flour, coconut milk, coconut oil, and honey...tender, golden, and delicious! | FiveHeartHome.com

Best-Ever Vanilla Texas Sheet Cake Cupcakes
Best Ever Vanilla Texas Sheet Cake Cupcakes | {Five Heart Home}

Coconut Almond Overnight Oats
Overnight Oats, 3 Ways: Peanut Butter Banana, Raspberry Nutella, and Coconut Almond flavors ~ refrigerate a mixture of oats, milk, and yogurt overnight for a creamy, wholesome, instant, no-cook breakfast! | FiveHeartHome.com

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Comments

  1. You’re trying to kill me!!!!! Light & fluffy coconut cupcakes —-OMG! I need these in my life in the worst way. Like NEEEEEEEEEDDDDDD. It’s probably a very good thing we don’t live closer. It could be very bad 🙂

    Have a wonderful weekend my friend. I’ll just be here drooling over these.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha ha, Gina…one day, I will deliver some to your doorstep! 😉 Hope you’ve been having a fabulous week!

  2. Mary Smith says:

    Coconut is very healthy for you. I’m so glad you posted this recipe! It is great for the thyroid gland. I just wanted to mention that you can leave the wrapper on the butter and microwave it for 10 seconds. It’s on the butter wrapper or carton now. (Just in case you didn’t plan ahead.)

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Great tip on softening the butter, Mary…thank you for sharing that! I hope you enjoy these cupcakes if you have a chance to try them! 🙂

  3. Hi just stopping by to tell you I made these for my daughter’s graduation party. She (and I) are coconut lovers. They were delicious, so moist and tasty! Many people came up to me to tell me how delicious they were.
    Thanks for the recipe!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You are so sweet to swing back by and let me know that these were a hit, Maria…I’m very happy that everyone enjoyed them! I haven’t made them in awhile but I’m going to have to change that soon now that you reminded me how good they are… 😉 Thanks again for the thoughtful comment and congrats on your daughter’s graduation!

      • Ok…want to make these! But was a bit concerned you called for 1/2 cup of cornstarch..seeing as someone else made them and it came out ok, I’m thinking it’s true to use 1/2 Cup?

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          Hi Hanh! Yes, 1/2 cup cornstarch is correct. Adding cornstarch to all-purpose flour is how you make cake flour, and 1/2 cup cornstarch is the correct proportion to the total amount of flour in this recipe. Sift your dry mixture multiple times for fluffier cupcakes, which is what you would do if you were making cake flour. I just made these cupcakes a couple of days ago and they’re really yummy…I hope you enjoy them, too! 🙂

  4. I probably shouldn’t have read this while I am starving waiting for my dinner to cook. Now I just want to scrap it and make dessert!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha ha, Lauren…I find myself encountering that problem often! The good thing about this recipe is that they’re easy to make, so you don’t have to wait too long for dessert! Ha. 😉

  5. Can you just use 3 cups cake flour instead of the AP flour+cornstarch?

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