Go Back
–+ servings
Coconut Easter Cupcakes

Coconut Easter Cupcakes

Delightful Coconut Easter Cupcakes perfect for spring celebrations, featuring a rich coconut flavor topped with creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsweetened shredded coconut
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup unsalted butter melted
Frosting Ingredients
  • 2 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1/4 cup heavy cream

Equipment

  • Cupcake tray
  • Mixing bowls
  • whisk
  • measuring cups
  • Electric Mixer
  • Cooling rack

Method
 

Baking
  1. Preheat oven to 350°F (175°C). Line a cupcake tray with paper liners.
  2. In a bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together shredded coconut, milk, vegetable oil, eggs, and melted butter.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Divide the batter evenly among the cupcake liners.
  6. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow cupcakes to cool before frosting.
Frosting
  1. In a bowl, beat the butter until creamy.
  2. Gradually add powdered sugar and mix until smooth.
  3. Add coconut extract and heavy cream, mixing to achieve desired consistency for frosting.
  4. Frost the cooled cupcakes and sprinkle with additional shredded coconut.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9g

Notes

Feel free to customize your cupcakes with extra toppings or flavors. Store in an airtight container to maintain freshness.

Tried this recipe?

Let us know how it was!