For a richer coconut flavor, consider toasting the shredded coconut before adding it to the batter. To avoid overmixing, which can lead to tough cupcakes, mix the dry ingredients separately before adding them to the wet ingredients. If you don't have applesauce on hand, you can substitute it with mashed banana for a slightly different flavor profile. Ensure your ingredients are at room temperature for better emulsification and a smoother batter.
Coconut Cupcakes
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS88
Indulge in these delicate Coconut Cupcakes, a delightful twist on the classic white cake, infused with the exotic taste of coconut. Perfect for satisfying your sweet cravings, these cupcakes are soft, moist, and bursting with tropical flavor. Whether it's a casual gathering or a special occasion, these cupcakes are sure to impress with their unique taste and texture.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol41 mg
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Fiber2 g
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Protein4 g
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Saturated Fat11 g
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Sodium213 mg
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Sugar19 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. (5 minutes)
02 Step
Recipe View In a mixing bowl, combine sugar, applesauce, and softened butter until well blended. (3 minutes)
03 Step
Recipe View In a separate clean, dry glass or metal bowl, beat egg whites until medium peaks form. Ensure the bowl and beaters are grease-free for optimal results. (7 minutes)
04 Step
Recipe View Incorporate egg yolks and vanilla extract into the applesauce mixture, then gently fold in the beaten egg whites. Gradually add flour, baking powder, and salt, mixing until just combined. Be careful not to overmix. (10 minutes)
05 Step
Recipe View Gradually beat in the coconut milk until the batter is smooth, approximately 1 minute. Gently fold in the shredded coconut until evenly distributed throughout the batter, about 30 seconds. (2 minutes)
06 Step
Recipe View Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full. (5 minutes)
07 Step
Recipe View Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, approximately 20 minutes. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (25 minutes)
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Onie Conn
Jun 28, 2025Michael B.: 'I added a teaspoon of coconut extract as suggested, and it really enhanced the coconut taste. Will definitely make again!'
Gabe Dicki
Apr 30, 2025Emily L.: 'The instructions were easy to follow, and the cupcakes turned out beautifully. I frosted them with a coconut cream cheese frosting, and they were divine!'
Bonnie Kuhlman
Dec 11, 2024Sarah J.: 'These cupcakes were a hit! The coconut flavor was perfect, and they were so moist.'
Alena Huel
Nov 24, 2024David K.: 'Great recipe! I did find that 20 minutes was a bit long for my oven; they were perfect at 18 minutes. Just keep an eye on them.'