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Coconut Cupcakes

Coconut Cupcakes

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Jessica

A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Mix sugar, applesauce, and butter together in a bowl.
  3. Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  4. Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
  5. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
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Reviews

Chocokide
7
9/3/2013

Thank you for the recipe Jessica. The cooking time can certainly be increased, but it is normal that different ovens have different baking temperatures. I used coconut oil in place of the applesauce and the butter - because I didn't have any applesauce and prefer coconut oil to all other oils when baking or cooking. A nice frosting that I tried out recently that is great on the cupcakes - is 1 cup coconut oil, 3 cups powdered sugar, 5 teaspoons coconut milk. Whip it up (I just used a fork and didn't bust out the electric mixer, but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more.

CassidyBradley
3
5/27/2013

Yum! Who doesn't love coconut...especially in cupcakes!

Lece
1
5/19/2014

Delicious! I ground the coconut. Perfect coconut flavour, nice and fluffy. Thanks!