Best Coconut Cupcakes Recipes

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COCONUT CUPCAKES



Coconut Cupcakes image

A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated.

Provided by Jessica

Categories     Desserts     Cakes     Cupcake Recipes

Time 40m

Yield 12

Number Of Ingredients 10

1 cup white sugar
½ cup applesauce
¼ cup butter, softened
2 eggs, separated
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
½ (13.5 ounce) can coconut milk
1 ¼ cups unsweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Mix sugar, applesauce, and butter together in a bowl.
  • Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  • Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 32.9 g, Cholesterol 41.2 mg, Fat 14.5 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 11.3 g, Sodium 213.2 mg, Sugar 18.6 g

QUICKIE COCONUT CUPCAKES



Quickie Coconut Cupcakes image

Note: Make a kid's cupcake party even easier on yourself: Go to your favorite bakery and ask for undecorated vanilla and chocolate cupcakes. Then, all you have to do is whip up some icing and put out the toppings!

Provided by Rachael Ray : Food Network

Categories     dessert

Time 23m

Yield 24 cupcakes

Number Of Ingredients 21

1 box classic white or vanilla cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
2 teaspoons coconut extract (found on the baking aisle of the supermarket)
1 cup sweetened flaked coconut, finely chopped
2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color
Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multi-colored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings, or graham cracker cereal squares
or graham cracker cereal squares
1 pound unsalted butter, at room temperature
3 pounds confectioners' sugar (3 boxes)
1/4 cup whole milk, at room temperature
1 tablespoon vanilla extract
Food coloring, such as yellow, blue, and red, or your favorite

Steps:

  • Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside.
  • In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.
  • When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
  • In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
  • If desired, divide the icing into smaller batches and color with food coloring.
  • Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.
  • Yield: about 8 cups, enough for at least 6 dozen cupcakes
  • Prep Time: 10 minutes
  • Ease of preparation: easy

BEST EVER COCONUT CUPCAKES



Best Ever Coconut Cupcakes image

I think I got this recipe from The Neeleys, on Food Network. My daughter fell in love with the cupcakes and requested them for her 8th birthday party. This makes 2 dozen. I am not a coconut fan but love these cupcakes.

Provided by Kitchen_Kouture

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 16

2 1/2 cups flour
2 cups sugar
1 1/2 cups sweetened flaked coconut
2/3 cup buttermilk
5 eggs
1 1/4 cups butter
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon coconut extract
1/2 teaspoon baking soda
16 ounces cream cheese
1/2 cup butter
6 cups confectioners' sugar
2 teaspoons vanilla extract or 2 teaspoons pure vanilla extract
2 cups sweetened flaked coconut, toasted

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Line muffin pan with liners.
  • Blend all cupcake ingredients in a mixer.
  • Fill cupcake liners 2/3 full.
  • Bake 15 minutes or until toothpick comes out clean.
  • Cool.
  • Mix all frosting ingredients together except coconut.
  • Frost cupcakes and top with toasted coconut.

Nutrition Facts : Calories 499.9, Fat 25.9, SaturatedFat 16.8, Cholesterol 95.4, Sodium 375.8, Carbohydrate 64.3, Fiber 1, Sugar 52.9, Protein 4.5

COCONUT CUPCAKES



Coconut cupcakes image

Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut - a lovely gluten-free teatime treat

Provided by Edd Kimber

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 10

400g can full-fat coconut milk (must not contain stabilisers)
140g icing sugar
1 tsp vanilla bean paste
50g desiccated coconut
100g coconut oil
225g golden caster sugar
3 large eggs
200g gluten-free self-raising flour (the mix should include xanthan gum - I used Doves Farm)
100ml coconut milk
1 tsp vanilla extract

Steps:

  • Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
  • Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
  • The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

Nutrition Facts : Calories 388 calories, Fat 21 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

LEMON COCONUT CUPCAKES



Lemon Coconut Cupcakes image

Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. -Debra Henderson, Booneville, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 cupcakes.

Number Of Ingredients 20

3/4 cup butter, softened
1 cup sugar
3 large eggs
3 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup sweetened shredded coconut
LEMON COCONUT FROSTING:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1-1/4 cups confectioners' sugar
3/4 cup sweetened shredded coconut, divided
Shredded lemon zest, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon zest if desired.

Nutrition Facts : Calories 327 calories, Fat 18g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

VANILLA COCONUT FLOUR CUPCAKES



Vanilla Coconut Flour Cupcakes image

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 1h35m

Yield 10

Number Of Ingredients 8

½ cup vegetable oil or melted butter
⅔ cup sugar
½ teaspoon salt
2 teaspoons gluten-free vanilla extract
6 large eggs, cracked into a bowl and whisked to combine
2 tablespoons milk
½ cup King Arthur Coconut Flour
1 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
  • Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
  • In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
  • Evenly divide the batter among the 10 liners, filling each 3/4 full.
  • Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
  • Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
  • Frost the cupcakes with your favorite frosting.

Nutrition Facts : Calories 215 calories, Carbohydrate 17.1 g, Cholesterol 111.8 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 214.4 mg, Sugar 13.7 g

COCONUT CUPCAKES



Coconut Cupcakes image

I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.-Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 17

1-1/2 cups butter, softened
2 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon juice
1 cup 2% milk
1-1/4 cups sweetened shredded coconut
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
Additional coconut, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.

Nutrition Facts : Calories 326 calories, Fat 19g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 236mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

DOUBLE-COCONUT CUPCAKES



Double-Coconut Cupcakes image

Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 10

2 cups flaked coconut
1/2 cup sweetened condensed milk (from 14-oz can)
1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon salt
1 teaspoon coconut extract
1 to 3 tablespoons milk
1 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
  • Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
  • Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g

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2016-02-26 Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, salt and sugar. In a large measuring cup, whisk together coconut milk, egg and vanilla extract. Pour coconut mixture into the dry ingredients and begin to stir them together. When only a few streaks of dry ingredients remain ...
From bakingbites.com


BEST COCONUT CUPCAKES RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Best Coconut Cupcakes Recipe are provided here for you to discover and enjoy ... 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe Easy Lunch For Friends Easy Meals To Cook Kids Easy Air Fryer Oven Recipes Dessert Recipes. Best Desserts Austin Texas Albanian Dessert Shendetlie Cheesecake Milkshakes …
From recipeshappy.com


COCONUT CUPCAKES - SPEND WITH PENNIES
2017-08-29 Coconut Cupcakes. Preheat oven to 350°F and line a 12-count muffin tin with paper liners. Combine coconut milk and lemon juice in a large measuring glass and set aside. In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined. Add eggs, one at a time, stirring well after each addition.
From spendwithpennies.com


COCONUT-LIME CUPCAKES | SOUTHERN LIVING
Add coconut milk and lime juice, and beat on low speed until just combined, about 1 minute. With mixer running on low speed, gradually add powdered sugar until combined. Increase speed to high, and beat until fluffy, about 2 minutes. Step 5. Spoon Frosting into a ziplock plastic bag.
From southernliving.com


BEST COCONUT CUPCAKES RECIPE-HOW TO MAKE COCONUT …
2017-04-13 Directions Preheat oven to 275º and line standard or small muffin tins with paper liners. In a large bowl, combine flour, 1 1/2 cups granulated sugar, salt, baking soda and baking powder, then set...
From delish.com


VANILLA BEAN-COCONUT CUPCAKES WITH FROSTING RECIPE | BON APPéTIT
2009-02-14 Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from ...
From bonappetit.com


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