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toasted coconut cupcakes

Yay! Yet another delicious cupcake recipe! This is another one that I saw on Pinterest and had to make pretty much immediately. I am crazy about coconut, and I LOVED these cupcakes. I like that they have such a natural and subtle coconut flavor. I love that they’re made of really simple ingredients, too, that I pretty much always have on hand. It was my first time toasting coconut, and I was amazed at how easy it was, and yet how amazingly delicious! Toasted coconut for the win!

The cupcake itself is moist and light, and I love the texture that the shredded coconut adds. And the frosting is just perfect… I love the subtle hint of coconut! These remind me of my favorite cupcakes from The Sweet Tooth Fairy, but I love that I can make them at home so easily! If you like coconut, these are the cupcakes for you!

Toasted Coconut Cupcakes
adapted from Baked Perfection

for the cake:
1/2 cup butter, softened
1 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned coconut milk (I used light and it was ok, but full-fat would be better!)
1 cup shredded coconut

for the frosting:
1/2 cup butter, softened
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 cups powdered sugar
pinch of salt
4 tablespoons canned coconut milk

toasted coconut (here are some great directions)

Preheat oven to 350. Prepare 2 muffin tins with paper liners. In a medium bowl or the bowl of a stand mixer, combine butter and sugar. Beat in the egg, egg white, vanilla, and almond extract until blended. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add to the butter mixture, alternating with the coconut milk. Gently fold in the shredded coconut. Spoon into cupcake liners, filling 1/2 – 2/3 full. Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean.

While the cupcakes cool, prepare the frosting. In a medium bowl or the bowl of a stand mixer, beat the butter, vanilla, almond extract, and salt together until the butter is creamy. Add the powdered sugar 1 cup at a time, alternating with the coconut milk. Pipe onto cooled cupcakes, and top with toasted coconut.

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