Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

Name: Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes
Ingredients: 1.75 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.5 cup packed sweetened shredded coconut; 6 ounces (1 ½ sticks) unsalted butter, softened; 1.333 cups sugar; 2 large eggs, plus 2 large egg whites; 0.75 cup unsweetened coconut milk; 1.5 teaspoons pure vanilla extract; Seven-Minute Frosting for Lemon Meringue Cupcakes; 1.333 cups large-flake unsweetened coconut

3.3

(635)

25 Reviews

By

Martha Stewart Editors

Updated on February 21, 2023

Yield:

21

Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.

Ingredients

1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup packed sweetened shredded coconut
6 ounces (1 ½ sticks) unsalted butter, softened
1 ⅓ cups sugar
2 large eggs, plus 2 large egg whites
¾ cup unsweetened coconut milk
1 ½ teaspoons pure vanilla extract
Seven-Minute Frosting for Lemon Meringue Cupcakes
1 ⅓ cups large-flake unsweetened coconut

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.