Vanilla Bean-Coconut Cupcakes With Coconut Frosting

Name: Vanilla Bean-Coconut Cupcakes With Coconut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic); 2 cups all purpose flour; 2 1/4 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 1/3 cups sugar; 3 large eggs; Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract; 1 cup reduced coconut milk (see above), room temperature; 1 cup (2 sticks) unsalted butter, room temperature; 2 1/2 cups powdered sugar; 1/3 cup reduced coconut milk (see above), room temperature; Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract; 1/8 teaspoon salt; 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Servings: persons

2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup reduced coconut milk (see above), room temperature
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk (see above), room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

1
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD:
2
Keep chilled.
3
Position rack in center of oven; preheat to 350u00b0F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. 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 vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
4
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.
5
Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD:
6
Store in airtight containers; chill. Bring to room temperature before serving.

1669

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic), 2 cups all purpose flour, 2 1/4 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Vanilla Bean-Coconut Cupcakes With Coconut Frosting 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.

That's it — enjoy your meal!