Coconut Cupcakes

Mmmm...that's the best word I can come up with to describe these delicious cupcakes. Even my husband, who does not like coconut, loves these cupcakes. They are overflowing with wonderful coconutty goodness and flavor. I like to think that they are healthier because of the benefits of coconut. This is my slightly adapted version of Coconut Cupcakes with White Chocolate Cream Cheese Frosting. {We usually eat them naked...sans frosting, silly.} And my recipe is doubled, so if you only want 12 cupcakes, cut the amounts in half. When I make them again, I'll add a new picture, but for now you can see them as our birthday cupcakes.

Coconut Cupcakes


3 1/2 c unbleached flour
4 tsp baking powder
1 tsp sea salt
3 lg eggs (or 6 egg whites)
1 1/2 c (most of 13.5 oz can) unsweetened coconut milk
2 tsp vanilla extract
1 tsp almond extract
1 1/2 c organic sugar
1 c coconut oil or butter, room temperature
2 c unsweetened flaked coconut

Preheat oven to 350 degrees. Line muffin tins with paper liners. Whisk flour, baking powder, and salt in bowl. In another bowl, combine eggs, coconut milk, and extracts. In mixing bowl, cream sugar and coconut oil or butter on medium. Blend until light and fluffy (about 4 min.). Alternately, add flour mixture and milk mixture, starting and ending with flour mixture in three additions. Fold in coconut. Use ice cream scoop to fill muffin tins about 3/4 full. Bake about 25-30 minutes or until set and just turning lightly golden. Cool in pan five minutes; remove to cooling rack. Let cool completely before frosting, if desired.

Linked to Tuesdays at the Table, Tempt My Tummy Tuesday, Delectable Tuesday, Domestically Divine, Raising Homemakers, and Simply Homemaking.