Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes 3.3 (634) 24 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 21, 2023 Print Share Share Tweet Pin Email 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. Print