Coconut Cupcakes

These coconut cupcakes are tender and packed with delicious coconut flavor.

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The frosting is a delicious and not-too-sweet Coconut Swiss Meringue Buttercream.

Ingredients

– Eggs – Cream of coconut – Vanilla extract – Coconut extract – Cake flour – Granulated sugar TOTAL PREP TIME: 2hrs. TOTAL PREP TIME: 2hrs. NO. OF SERVINGS: 24pcs. NO. OF SERVINGS: 24pcs. Get Recipe

NOTE: This recipe calls for Cream of Coconut in both the cake and buttercream. I often find this ingredient in the soda and drink-mix aisle in the grocery store. Get Recipe

Step-by-step instructions!

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Pre-heat oven to 350 degrees F. Line 2 muffin tins with liners and set aside.

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Beat egg whites and whole egg in large measuring cup with a fork to combine.

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Add cream of coconut, water, vanilla, and coconut extract and beat with a fork until thoroughly combined and set aside.

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Combine flour, sugar, baking powder, and salt. Mix on the lowest speed to combine, about 30 seconds.

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Coconut Cupcakes

foodfolksandfun.net

with Coconut Swiss Meringue Buttercream