Coconut Cupcakes

Coconut Cupcakes


"A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated."
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40 m servings 271 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Mix sugar, applesauce, and butter together in a bowl.
  3. Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  4. Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
  5. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.


Read all reviews 16
  1. 16 Ratings

Most helpful positive review

Thank you for the recipe Jessica. The cooking time can certainly be increased, but it is normal that different ovens have different baking temperatures. I used coconut oil in place of the appl...

Most helpful critical review

The bake time is WAY OFF. I cooked the cake for 45 minutes and it was still not done in the middle. The flavor is good so I give it a 2 star rating.

Most helpful
Most positive
Least positive

Thank you for the recipe Jessica. The cooking time can certainly be increased, but it is normal that different ovens have different baking temperatures. I used coconut oil in place of the appl...

I made mine with 1 cup of apple sauce instead of 1 half cup and the turned out amazing then I tried it again with 1 half cup and I liked the 1 cup of apple sauce WAY better they were more moist...

My nine-year-old daughter and I made these. We used a little less sugar because I think most recipes call for too much. We over-beat the eggs whites but the cupcakes still turned out fine. We al...

Yum! Who doesn't love coconut...especially in cupcakes!

These were delicious! Moist with good flavor, but needed a little something more. First time I made exactly as instructed. Second time, I didn't whip the egg whites first, it seemed like a waste...

Delicious! I ground the coconut. Perfect coconut flavour, nice and fluffy. Thanks!

The only thing I did differently was using oil instead of applesauce (didn't have any) and instead of using the mixer to combine the coconut milk and coconut...I folded it into the egg mixture. ...

I read the review that stated that the cooking time was way off and they had to cook theirs for over 45 minutes! That is insane! They must have made it into a cake or their oven temperature is ...

I followed the recipe as written. I thought it was awesome.

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