The Easiest Coconut Cupcakes
Here you have tried to make the easiest coconut cupcakes recipe ever. It’s light, fluffy, and very tasty.
You will never go wrong with my cupcake recipes, you can make them for parties and occasions. Especially my favorite once chocolate caramel cupcakes and chocolate cupcakes with peanut butter filling. I always make them if I have guests over or at special parties.
These cupcakes are a piece of vanilla cupcakes and a pinch of coconut that will blow your mind. Simply if you are a lover of coconutand vanilla flavors this recipe is for you.
WHAT ARE THE INGREDIENTS FOR COCONUT CUPCAKES?
- Eggs
- Milk OR yogurt
- Oil
- Sugar
- Vanilla
- vinegar
- Coconut
- Flour
- Baking soda & Baking powder
- Salt
HOW TO MAKE COCONUT CUPCAKES
- Preheat your oven to 180 celsius.
- In a blender add the eggs, milk, oil, sugar, vanilla, 3 tablespoons of coconut, and vinegar, and blend them for 3 minutes.
- In a bowl Sift the flour, baking soda, baking powder, and salt, mix them well then add 4 tablespoons of coconut.
- Pour the liquid mixture onto the flour mixture and mix well until all ingredients are combined and there are no lumps in the batter( Do not over-mix the batter).
- Fill each cupcake 2/3 full.
- Tap the pan on the table a few times to get the bubbles out.
- Bake the cake in preheated oven for 15 -20 minutes( after 15 minutes keep a close eye on it because every oven is different in terms of temperature put a toothpick in the middle of the cake if it’s clean then the cake is baked).
- Leave it to rest in the cupcake pan for 20 minutes.
- Decorate it with coconut.
FREQUENTLY ASKED QUESTIONS
HOW LONG DOES THE COCONUT CUPCAKES LAST?
It lasts for up to 2 weeks, but keep it covered.
CAN YOU FREEZE COCONUT CUPCAKES?
I’m not sure if you will leave any piece of this perfect cake to freeze, however, of course, you can freeze it for up to 1 _ 2 months.
CAN YOU USE MILK INSTEAD OF YOGURT?
Absolutely you can use either milk or yogurt but make sure it should be at room temperature.
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Coconut Cupcakes
Ingredients
- 2 Eggs
- 1 cup Milk
- ⅔ cup Oil
- 1¼ cups Sugar
- 1 tablespoon Vanilla
- 1 tablespoon vinegar
- 6 tablespoons Coconut
- 2¼ cups Flour
- ½ teaspoon Baking soda
- 2 teaspoons Baking powder
- ½ teaspoon Salt
Instructions
- Preheat your oven to 180 celsius.
- In a blender add the eggs, milk, oil, lemon zest, vanilla, 3 tablespoons of coconut, and vinegar, and blend them for 3 minutes.
- In a bowl Sift the flour, baking soda, baking powder, and salt, mix them well then add 4 tablespoons of coconut.
- Pour the liquid mixture onto the flour mixture and mix well until all ingredients are combined and there are no lumps in the batter( Do not over-mix the batter).
- Fill each cupcake 2/3 full.
- Tap the pan on the table a few times to get the bubbles out.
- Bake the cake in preheated oven for 15 -20 minutes it depenses on the cupcake paper size ( after 15 minutes keep a close eye on it because every oven is different in terms of temperature put a toothpick in the middle of the cake if it’s clean then the cake is baked).
- Leave it to rest in the cupcake pan for 20 minutes.
- ENJOY!