Description
These dairy free coconut cupcakes are made with a combination of all-purpose and whole wheat flours for a nutty flavor that pairs really well with the flavor of coconut. They’re topped with a coconut “buttercream”, and dipped in sweetened, shredded coconut to enhance their coconut flavor.
Ingredients
Scale
For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 cups sugar
- 1/2 cup butter-flavored vegetable shortening
- 1 1/4 cup coconut milk (the refrigerated kind, or nut milk)
- 3 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 eggs
- 1 cup sweetened, shredded coconut
For the frosting:
- 2/3 cup cup butter-flavored vegetable shortening
- 1/2 cup coconut cream (from top of can)
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 cup sweetened, shredded coconut
- Extra sweetened, shredded coconut, for topping
Instructions
For the cupcakes:
- Preheat oven to 350˚F and line a 24-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour,s baking powder and salt. Set aside.
- In a large bowl with an electric mixer, cream shortening and sugar on medium speed until light and fluffy, about 2 minutes.
- Add extracts and eggs, one at a time, beating until incorporated.
- Add flour mixture in 4 installments, beating until incorporated and scraping sides of bowl as needed.
- Add milk and coconut, and beat until smooth.
- Fill cupcake liners with about 3 tablespoons batter each, or until 2/3 full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and allow cupcakes to rest for at least 10 minutes before transferring to a cooling rack.
For the frosting:
- In a large bowl with an electric mixer, beat together frosting ingredients (except the coconut for topping) until smooth.
- Frost completely cooled cupcakes with a spatula or spoon. Top with sprinkles immediately after frosting each cupcake.
- Dip each cupcake in coconut immediately after frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 354
- Sugar: 35.2 g
- Sodium: 81.6 mg
- Fat: 17.7 g
- Saturated Fat: 9.4 g
- Carbohydrates: 45.3 g
- Fiber: 1.3 g
- Protein: 2.7 g
- Cholesterol: 33.4 mg
