H’s 6 Fabulous Coconut Cupcake

I apologize in advance. I wanted to eat Coconut Cupcake and started making it without taking pictures of the baking process… so we have a few pictures of this recipe… Sorry…

Anyways, as I stated above, I was craving for a Coconut Cupcake. Convenience enough, I usually have majority of the ingredients in my pantry, I found the sweetened shredded coconut so I decided to make one myself.

The recipes that I found online produces 12 to 18 cupcakes, which I did not want to bake that much. So as usual, I tweeted one of the recipes that I found online with addition of a Tablespoon of oil. The oil will help the cupcake to be moist. Also, I usually use Salted Butter instead of Unsalted Butter but do not add any salt that instructed on the recipes online. This is the lazy way of baking but the final products usually come out fabulous so why not right?

The following recipe produces 6 fabulous Coconut Cupcakes!

1. 1.5 sticks salted Butter, room temperature
2. 3/4 cups sugar
3. 3 Large Eggs at room temperature
4. 1 1/2 teaspoons pure vanilla extract
My Favorite Vanilla Extract
5. 1 Tablesppn Oil (I used Olive Oil just because it was on the Kichen Counter)
6. 1.5 cups flour
7. 1/2 teaspoon baking powder
8. 1/4 teaspoon baking soda
9. 1/2 cup milk
10. 5 ounces sweetened, shredded coconut


Preheat the oven to 325 degrees F.

1. In the bowl of an electric mixer, cream the Butter and Sugar on high speed until light and fluffy.
2. About after 5 to 7 minutes with the mixer on low speed, add the Eggs, 1 at a time.
3. Scraping down the bowl after each addition. Add the Vanilla and mix well.
4. In a separate bowl, sift together the Flour, Baking Powder, Baking Soda.
5. In 4 parts, add the dry ingredients and the Milk to the batter, beginning and ending with the dry.
6. Fold in 5 ounces of coconut.
7. Spray Pam to a muffin pan. Fill each cup to the top with batter.
Before the Oven In the Oven
8. Bake for 30 to 35 minutes, until the tops are brown and a toothpick comes out clean.
Just Came out from the Oven
9. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Coconut Cupcake Cooking

The online recipes recommended to have Cream Cheese Frosting. This is just my opinion but the great moist Coconut Cupcakes do not require frosting. It is just good as is. Well, if you still think that the frosting is necessary, uuuuuum, I guess you can make one with mixing butter, cream cheese, vanilla, and powdered sugar together… Sorry I don’t have a recipe for it. I actually whipped some heavy cream with some sugar and mixed with about 1 tablespoon of sour cream, added on the side of the cupcake.
Coconut Cupcake 1

This Coconut Cupcake is super moist. Really 1 Tablespoon of oil makes a BIG difference. Just with butter is not enough to produce this moistness. I could cut the sugar by 1/4 more… 1/2 sugar may be enough for this recipe. I’ll try that next time!

Overall, this is a success recipe and hope you can enjoy the 6 Fabulous Coconut Cupcakes!

Happy Baking!!
Mrs. H