Coconut Cupcakes

Published Date
August 6th 2022
Rate
Average: 5 (1 vote)
Front View of Coconut Cupcakes
Top View of Coconut Cupcakes
Closed Up Shot of Coconut Cupcakes
How to make Sea Moss drink #shorts

Coconuts come from what is referred to as the "tree of life" because if you're stranded on a deserted island with a palm tree filled with coconuts, you'll be able to get food, water, and essential vitamins needed to survive. Another important thing you need to stay in is Coconut Cupcakes. Moist, naturally sweet, and packed full of tropical toasted coconut flavors as well as they're gluten-free, survival just got even better. 

They are made with almond and coconut flour, eggs, baking soda, shredded toasted coconut, coconut sugar, coconut oil, and coconut milk and topped with a piece of whipped cream cheese and coconut icing. There is a lot of coconut happening in one little cake!  

Can you freeze coconut cupcakes?

Yes, you can freeze cupcakes. However, it's recommended not to freeze them with the icing, as the icing will lose its fluffy texture and will be slightly grainy in texture. Best to pull out your cupcakes a few hours before eating them and whip up a fresh batch of icing to top them off. 

How do I get my cupcakes to rise higher?

The first step to ensure you have perfectly risen cupcakes is to measure all your ingredients carefully, especially the leaving agents such as baking soda. The second step is not to overmix the batter, mixing it just enough to incorporate the elements. Over mixing will cause your cupcakes to be flat as all the air mixed in will disappear. The third step is oven temperature, and positioning of your cupcake tray, the recommended temperature for baking is 350F with your cupcakes in the center of the oven. 

Why do my cupcakes go flat?

Cupcakes will go flat for a few reasons, the ingredients weren't measured correctly, the batter was over-mixed, there wasn't enough batter in the muffin cup, or the oven temperature wasn't set at the correct number. Sometimes, especially for gas ovens, they need to be professionally calibrated and serviced. For example, if you're putting the temperature at the recommended setting and your food is either over or undone, this could be a sign that your oven needs to be looked at. 

What makes cupcakes dense and moist?

To achieve moist cupcakes, it all comes down to ingredients and timing. Oil instead of butter in a cupcake or cake will produce more moisture. Although butter is tasty, it's also made up of a lot of water. Oil is 100% fat adding moisture to your baked goods, which won't make them soggy. Brown sugar can also add in more moisture due to its sticky molasses. Try using brown sugar instead of granulated sugar in your recipes. If the cupcakes are overbaked, they lose water, causing them to be dry and dense. Using a toothpick to check the doneness is a fail-proof way to know when cupcakes are done without overbaking them.  
Author: Jennifer Dodd
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Serves
6 Cupcakes

Ingredients

Coconut Cupcakes
Coconut Cream Cheese Frosting

Instructions

Coconut Cupcakes
Preheat oven to 350 degrees Fahrenheit and line a 6 cup muffin tray with paper or silicone wrappers
Arial of a muffin tin filled with muffin cups
Add the coconut and almond flour, toasted shredded coconut, baking soda, salt and coconut sugar to a large mixing bowl. Use a whisk to mix all the ingredients together. 
Overview of a bowl of dry coconut cupcake ingredients being mixed
Using a separate bowl, whisk together the eggs, coconut milk and coconut oil.  
A bowl of eggs, coconut oil and coconut milk being whisked
Add the wet ingredients to the dry ingredients using a spatula to incorporate everything together without over mixing. 
Coconut cupcake batter being mixed in a bowl with a spatula
Fill each lined muffin cup 3/4s full of batter until all the cups are filled.  
A lined muffin tray being filled with coconut cupcake batter
Bake in the center of the oven for 25-30 minutes, checking them with a toothpick in the middle of the cupcake. When it comes out clean, they're done. 
Overview of baked coconut cupcakes in a tin with a toothpick
Let the cupcakes cool completely on a cooling rack before adding the frosting. 
Overview of coconut cupcakes cooling on a rack
Coconut Cream Cheese Frosting
Place the softened cream cheese into a large bowl, use a hand mixer to whip the cream cheese on a low setting for 1 minute. If you don't have a hand mixture, a whisk and some elbow grease can be substituted. 
Overview of a bowl of cream cheese being whipped
Add the icing sugar substitute and milk to the cream cheese and whip again for 1 minute on medium speed until the icing is light and fluffy.  
Icing sugar substitute being added to a bowl of whipped cream cheese
Add the icing into a piping bag fitted with your favorite tip and frost each cupcake. 
Coconut cupcake topped with icing
Garnish the cupcakes with some toasted coconut on top and enjoy! 
Overview of frosted coconut cupcakes with toasted coconut on top

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
Keywords
coconut cupcakes, recipe, easy, best, gluten free, homemade, how to make

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.