Coconut Cupcakes with Buttercream Frosting
Coconut Cupcakes with Buttercream Frosting are light, fluffy, moist, and absolutely delicious. They're loaded with shredded coconut and topped with a homemade buttercream frosting and are the perfect dessert to make for your next party.
Servings: 24 cupcakes
Calories: 231kcal
Ingredients
For the Coconut Cupcakes
- 2 cups cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter, room temperature
- 1 cup sugar
- 2 ½ tablespoons vegetable oil
- ¼ cup sour cream
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup whole milk
- 1 cup shredded coconut
For The Buttercream Frosting
- 3 cups powdered sugar
- ⅓ cup butter, softened
- 1 tablesoon vanilla extract
- 4 tablespoon milk
Instructions
- Preheat the oven to 350° and line a muffin pan with cupcake liners. Set aside.
For the Coconut Cupcakes
- In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
- In a large bowl, beat butter, sugar and sour cream together until light and fluffy.
- Beat eggs into cake batter, one at a time, then add vanilla and milk. Mix until combined.
- Gradually add dry ingredients into wet ingredients until combined.
- Stir in coconut and fill cupcake liners ⅔ full.
- Bake in preheated oven for 25-28 minutes or until a toothpick inserted in the center comes out clean.
For the Buttercream Frosting
- In a medium bowl, add powdered sugar, butter, vanilla and milk. Beat on low until combined.
- Frost cupcakes once they have cooled completely and top with shredded coconut.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 231kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 213mg | Potassium: 71mg | Sugar: 25g | Vitamin A: 244IU | Calcium: 29mg