Coconut Cupcakes – a delicious recipe with flour, baking powder, salt, coconut, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Line standard muffin tins with paper liners.
3
Whisk dry ingredients in a large bowl.
4
Cream butter and sugar with a mixer until light and fluffy.
5
Add eggs, 1 at a time, beating after each addition.
6
Reduce speed to low.
7
Mix any remaining wet ingredients in a bowl if needed.
8
Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.
9
Scrape sides of bowl.
10
Divide batter among muffin cups, filling each 2/3 full.
11
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes.
12
Let cool in tins on wire racks.
13
Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
861
kcal
Calories
41
g
Fat
111
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ cup packed sweetened flaked coconut, and more.
Yes, Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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