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.
Place ingredients into a mixing bowl and beat. Scrape sides, then continue beating until smooth.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 21 Servings|
|Calories from Fat: 115 (34%)|
|Amt Per Serving||% DV|
|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 %|
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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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