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.
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!
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!
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.
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.
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Coconut Cupcakes recipe and the vanilla cupcake recipe from whence it came is that some of the pure vanilla extract has been replaced by almond extract.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.
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.
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… 😉
Adapted from Five Heart Home
More coconut treats and cupcake wonders…