Heavenly Coconut Cupcakes Recipes

COCONUT CUPCAKES

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.

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.

VANILLA COCONUT FLOUR CUPCAKES

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.

BEST EVER COCONUT CUPCAKES

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.

HEAVENLY SURPRISE MINI CUPCAKES

Steps:

• For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside., For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended. , Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups three-fourths full., Bake at 350° for 12-15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.

HEAVENLY SURPRISE CUPCAKES

Steps:

• In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth., Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.

HEAVENLY COCONUT CUPCAKES

Steps:

• 1 Line a muffin pan with cupcake liners 2 In large bowl beat together sugar, butter and coconut oil until fluffy 3 Add eggs one at a time until each is blended in evenly 4 Turn mixture to low and blend in coconut. 5 Now mix together the baking powder and flour in a different bowl. Add the flour mix and the coconut milk alternating between the two a little bit at a time to the sugar mixture beating on low speed continuously until both are added completely 6 Spoon into muffin tins lined with cupcake liners and bake in preheated 350 degree oven for about 15 to 18 minutes or until toothpick comes out clean 7 remove from oven and allow to cool completely 8 Mix coconut flavor in with your fave vanilla icing till desired taste. Frost cupcakes and then sprinkle generously with coconut (you can toast coconut first if you like, my family prefers it not toasted) 9 Now bite in and enjoy some coconut heaven