Name: Toasted Coconut Easter Cupcakes
Prep time: 50 min
Cook time: 18 min
Total time: 1 h 10 min
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ teaspoon coconut extract (optional for extra coconut flavor); ½ cup canned coconut milk (full-fat); ½ cup shredded coconut; 1 cup unsalted butter, softened; 2 ½ cups powdered sugar; 2 tablespoons coconut milk; ½ teaspoon vanilla extract; ½ teaspoon coconut extract (optional); Pinch of salt; ¾ cup shredded coconut (toasted); 24 Cadbury Mini Eggs or pastel-colored chocolate eggs

Ingredients

Scale

For the Coconut Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional for extra coconut flavor)
½ cup canned coconut milk (full-fat)
½ cup shredded coconut

For the Coconut Buttercream Frosting:

1 cup unsalted butter, softened
2 ½ cups powdered sugar
2 tablespoons coconut milk
½ teaspoon vanilla extract
½ teaspoon coconut extract (optional)
Pinch of salt

For the Topping:

¾ cup shredded coconut (toasted)
24 Cadbury Mini Eggs or pastel-colored chocolate eggs

Instructions

Step 1: Preheat the Oven & Prepare the Pan

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Toast the Coconut

Spread ¾ cup shredded coconut onto a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally until golden brown. Remove from oven and let cool.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 4: Cream the Butter & Sugar

In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes). Add the eggs, one at a time, beating well after each addition. Mix in vanilla and coconut extract.

Step 5: Add the Coconut Milk & Dry Ingredients

Alternate adding the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour. Stir in ½ cup shredded coconut until evenly combined.

Step 6: Bake the Cupcakes

Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Step 7: Make the Coconut Buttercream Frosting

In a large bowl, beat butter until creamy. Add powdered sugar, one cup at a time, beating well. Mix in coconut milk, vanilla extract, coconut extract, and a pinch of salt. Beat for 2-3 minutes until light and fluffy.

Step 8: Frost & Decorate

Pipe or spread frosting onto completely cooled cupcakes. Dip each cupcake into the toasted coconut, pressing lightly to help it stick.

Step 9: Add the Mini Eggs

Top each cupcake with two Mini Eggs or pastel-colored chocolate eggs for a festive Easter touch!

Step 10: Serve & Enjoy!

Serve immediately or store in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cooling & Decorating Time: 30 minutes
Cook Time: 18 minutes

Nutrition

Calories: 380
Sugar: 32g
Fat: 20g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g