Coconut Cupcakes are easy to make from scratch in just one bowl, extremely moist, and topped with tangy cream cheese frosting and sweetened coconut flakes!
• flour + cornstarch • sugar • baking powder • salt • butter • sour cream • coconut milk • eggs • vanilla + almond extracts • shredded coconut • cream cheese frosting
Adjust rack to center position of oven and preheat oven to 350°F. Line muffin pans with 24 cupcake liners.
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Measure flour, cornstarch, sugar, baking powder, and salt into sifter or sieve and sift all of the dry ingredients together into a bowl.
To the sifted dry ingredients, add the softened butter, sour cream, coconut milk, eggs, vanilla, almond extract, and half of the coconut flakes.
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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.
Evenly divide batter between 24 cupcake liners. Bake until coconut cupcakes test done with a toothpick. Cool for a few minutes before transferring to a wire rack to finish cooling completely.
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Frost with Classic Cream Cheese Frosting and top with remaining coconut flakes.
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