Coconut cupcakes

These coconut cupcakes are easy to prepare and look delightful decorated with coconut flakes and mini praline eggs for Easter. 

Coconut Cupcakes

Light and fluffy coconut cupcakes, perfect to share for Easter

Servings: 12
Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins

Ingredients

For the cupcakes

• ½ cup butter, room temperature, roughly chopped
• 1 ½ cups plain flour (I substituted with gluten free flour)
• 1 teaspoon baking powder
• 1 pinch salt
• 2 large eggs
• 1 cup caster sugar
• 1 teaspoon vanilla extract
• ¾ cup full fat coconut milk

For the topping

• 250 grams cream cheese, softened
• ½ cup butter, softened
• 1 cup icing sugar
• ½ teaspoon coconut extract
• ½ cup shredded coconut
• mini chocolate eggs

Instructions

For the cupcakes

1. Preheat the oven to 180º C.
2. Using an electric mixer, beat the sugar and butter until light and fluffy, scrape down the sides now and then to ensure it’s mixed well.
3. Beat in eggs, one at a time, beating well after each addition.
4. Beat in vanilla extract.
5. In a seperate bowl, add the dry ingredients and whisk to blend.
6. Pour half the dry ingredients into the butter mixture and beat until combined.
7. Add coconut milk and mix well.
8. Add remaining dry ingredients, don’t over-mix – they’ll be more light and fluffy.
9. Add cupcake liners to a muffin tin and fill each ¾ full with cupcake batter.
10. Bake for 20-25 minutes until done.
11. Remove from the oven and cool on a cooling rack.

For the topping

1. Add your butter, cream cheese, and coconut extract to a mixer. Whip until creamy. Slowly add the icing sugar.
2. When the cupcakes have cooled, decorate with icing, coconut flakes and mini eggs.