These coconut vanilla cupcakes are pleasingly sweet. Add a little zing with grated lime peel.
Preheat oven to 350 degrees and line a muffin tin with paper cups. Place flour, coconut, baking powder and salt in a medium-sized bowl. Finely grate peel from lime into flour mixture. Using a fork, stir until evenly mixed. In a large bowl, using an electric mixer, beat butter until creamy, about 1 min. Beat in sugar, then eggs one at a time. Don't worry if mixture separates, it'll come together when flour is added. Beat in vanilla. Gradually beat in 1/3 of flour mixture just until blended, then 1/2 of milk. Repeat additions, ending with flour mixture. Beat just until blended after each addition. Divide batter between muffin cups, filling about 3/4 full.
Bake in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 20 to 25 min. Remove pan to a rack. Cool 15 min, then remove cupcakes to a rack to cool completely before icing. If making ahead, cupcakes will keep well at room temperature for at least 1 day or freeze up to 2 months.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 12 | ||
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Calories: 288 | ||
Calories from Fat: 96 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 90.8mg | 28 % | |
Sodium 81.4mg | 3 % | |
Potassium 77.9mg | 2 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 41.7g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 288
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