Coconut Cupcakes
- Time
- 48 min
- Makes
- 12
- Ingredients
- 18
- Rating
- 4.9 out of 5, from 31 ratings on Spend With Pennies
9 things you may not have.
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Ingredients
- ½ cup coconut milk (room temperature)
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter (softened to room temperature)
- ⅓ cup canola (or vegetable oil)
- ¾ cup granulated sugar
- 2 eggs (room temperature)
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 stick butter (softened)
- 3 ounces cream cheese (softened)
- 2 cups powdered sugar
- 2-3 teaspoons coconut milk (may substitute regular milk)
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- toasted coconut (for sprinkling on top (optional))
Nutrition · per serving
- Calories
- 328 kcal
- Fat
- 15 g
- Sugar
- 32 g
- Sodium
- 85 mg
- Protein
- 3 g
- Cholesterol
- 45 mg
- Carbohydrate
- 45 g
- Saturated fat
- 10 g
As published by Spend With Pennies.
The method
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