Try this Coconut Cupcakes recipe, or contribute your own.
Suggest a better descriptionCupcakes
Preheat oven to 350 degrees F. Line cupcake pan. Whisk dry ingredients in a large bowl.
In separate bowl, cream butter and sugar until light and fluffy. Add eggs, and beat.
Add dry ingredients to butter mixture in 3 additions, alternating with coconut milk and ending with dry. Scrape sides of bowl. Divide batter among cupcake cups, filling each 2/3 full. Bake cupcakes until toothpick inserted into center comes out clean, about 20 minutes. Let cool in pans on wire racks. Cupcakes will keep, covered, for up to 3 days, or freeze for one month.
Buttercream Frosting
Place ingredients into a mixing bowl and beat. Scrape sides, then continue beating until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 21 Servings | ||
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Calories: 339 | ||
Calories from Fat: 115 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 64.5mg | 20 % | |
Sodium 4570.8mg | 158 % | |
Potassium 107.3mg | 3 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 51.7g | ||
Protein 5.1g | 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: 339
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