Ingredients
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Unsweetened shredded coconut: 1 cup
- Granulated sugar: 1 cup
- Unsalted butter, softened: 1/2 cup (1 stick)
- Eggs: 2 large
- Coconut milk: 3/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- Step 3: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut milk.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Fill each cupcake liner about 2/3 full.
- Step 6: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely before frosting.
Notes
- Store unfrosted cupcakes at room temperature in an airtight container for up to 2 days or freeze for longer storage.
- A brief, 5-second microwave zap can soften a slightly hardened cupcake, but watch it carefully to avoid overheating.
- Garnish each cupcake with a lime wedge or a sprinkle of toasted coconut for an extra touch of elegance.
- For maximum coconut flavor, lightly toast the shredded coconut in a dry pan before adding it to the flour mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American