Description

Coconut Easter Cupcakes are the perfect treat for your spring celebrations! These fluffy cupcakes are infused with tropical coconut flavor and topped with creamy cream cheese frosting, making them a delightful addition to any festive gathering. Ideal for both novice bakers and seasoned chefs, this recipe guarantees smiles and sweet memories around the table. Brighten your day or holiday with these charming cupcakes that capture the essence of Easter!

Ingredients

Scale

1 ½ cups all-purpose flour
2 tsp baking powder
1 cup granulated sugar
½ cup unsalted butter (softened)
½ cup coconut milk (full-fat)
1 cup shredded coconut (unsweetened)
2 large eggs (room temperature)
1 tsp vanilla extract
1 cup powdered sugar (for frosting)
4 oz cream cheese (softened)

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Instructions

Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a bowl, whisk together flour and baking powder until combined.
In another bowl, cream softened butter and granulated sugar for about 3-4 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in coconut milk and vanilla extract.
Gradually mix dry ingredients into wet ingredients until just combined; do not overmix.
Gently fold in shredded coconut until evenly distributed.
Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
Allow cupcakes to cool completely on a wire rack before frosting with cream cheese frosting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 280
Sugar: 22g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: <0g
Carbohydrates: 42g
Fiber: <1g
Protein: 3g
Cholesterol: 40mg