Tropical Coconut Bliss Cupcakes

Tropical Coconut Bliss Cupcakes! These vegetarian treats are crafted with creamy coconut milk and shredded coconut, delivering a moist and rich texture that’s perfect for any celebration. Ideal for those following a vegetarian diet, these cupcakes are free from gluten, dairy, and eggs, making them a versatile dessert option.

With a flavor profile that shines in both casual gatherings and festive occasions, these cupcakes can be enjoyed as a standalone treat or paired with your favorite frosting. Plus, they offer a delightful source of healthy fats and fiber from coconut.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for a cost-effective meal prep experience. Get ready to impress your guests with these scrumptious cupcakes!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 45 minutes

Overview

These Coconut Cupcakes are a tropical delight, perfect for any occasion. Made with coconut milk and shredded coconut, they offer a rich and decadent flavor. For an extra coconut boost, consider adding a dash of coconut extract.

Diet Type

Vegetarian

Allergies

Coconut, Dairy, Gluten, Eggs

Cuisine

American

Ingredients

• 1 Cup coconut milk
• 1 Cup shredded coconut, shredded
• 1 Dash coconut extract (optional)
• 1 Cup all-purpose flour
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) baking soda
• 0.25 Teaspoon (tsp) salt
• 0.5 Cup unsalted butter, melted
• 1 Cup granulated sugar
• 2 Large eggs
• 1 Teaspoon (tsp) vanilla extract

Steps

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the melted butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract if using.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the shredded coconut gently.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Frost with your favorite frosting and enjoy!