Coconut Cupcakes with 7 Minute Frosting

These Coconut Cupcakes are just delicious topped with 7 Minute Frosting!

1 3/4 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup sweetened shredded coconut

6 oz. unsalted butter, softened

1 1/3 cups sugar

2 large eggs

3/4 cup unsweetened coconut milk

1 1/2 tsp. pure vanilla extract

1 1/3 cup large-flaked unsweetened coconut

Seven Minute Frosting

Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners.

Whisk dry ingredients in a large bowl and add sweetened shredded coconut. Cream butter and sugar with mixer until light and fluffy. Add eggs one at a time, beating well after each addition.

Reduce speed to low. Add dry ingredients slowly. Scrape sides of bowl.

Divide batter among muffin cups, filling each  2/3 full.

Bake about 20 minutes or until cupcakes spring back after gently touched on top.

Let cool in tins on a wire rack.

Make 7 minute frosting. Use immediately to frost cupcakes. Sprinkle with unsweetened coconut and serve.

Makes 21

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