How To Make Coconut Cupcakes

These coconut cupcakes are made with coconut milk and desiccated coconut, and topped with a soft coconut buttercream frosting and toasted coconut.

Tip: Gather all ingredients before you get started to save some time.

Preheat oven to 350F. Line a muffin pan with paper liners.

Whisk flour, baking powder, and salt in a bowl. Set aside.

In another bowl beat together butter and sugar until fluffy.

Add eggs and vanilla.

To the mixture, alternate adding flour bit by bit...

...and coconut milk bit by bit.

Mix the batter until just combined.

Transfer batter to the cupcake liners.

Bake 18 to 20 minutes.

Cool the cupcakes on a wire rack.

Meanwhile, make the coconut buttercream frosting.

Beat softened butter until light and fluffy.

Mix in confectioners' sugar and milk.

Add salt and vanilla extract, and mix again.

Finally add coconut milk...

...and stir until desired consistency is reached.

Frost the cooled cupcakes and garnish with toasted coconut.

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