Cupcakes With Coconut And Nutella Recipe

Name: Cupcakes With Coconut And Nutella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup softened butter; 7/8 cup powdered sugar; 2 eggs; 1 1/8 cups flour; 1/2 teaspoon baking powder; salt; 4 tablespoons milk; 5 teaspoons coconut extract; 2 tablespoons grated coconut; grated coconut

Servings: persons

1
Preheat oven to 350 degrees Fahrenheit.
2
In a bowl, mix the softened butter with the sugar until mixture becomes pale.
3
Continue mixing, adding the eggs one at a time.
4
Add flour, baking powder, and a pinch of salt, mix well.
5
Add milk, coconut extract, and grated coconut. Stir.
6
Fill muffin cups with 3/4 full batter.
7
Baked for 20 minutes. Remove from oven and cool.
8
Spoon Nutella in the middle of each muffin and sprinkle with grated coconut.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup softened butter, 7/8 cup powdered sugar, 2 eggs, 1 1/8 cups flour, and more.

Yes, Cupcakes With Coconut And Nutella 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.

Cupcakes With Coconut And Nutella

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