Coconut Cupcakes Recipe - Allrecipes.com
Coconut Cupcakes Recipe
  • READY IN 40 mins

Coconut Cupcakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 dozen cupcakes Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2013

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 applesauce and the butter - because I didn't have any applesauce and prefer coconut oil to all other oils when baking or cooking. A nice frosting that I tried out recently that is great on the cupcakes - is 1 cup coconut oil, 3 cups powdered sugar, 5 teaspoons coconut milk. Whip it up (I just used a fork and didn't bust out the electric mixer, but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more.

 
Most Helpful Critical Review
Jun 17, 2013

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.

 

7 Ratings

May 27, 2013

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

 
May 19, 2014

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

 
Jan 25, 2014

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 and creamy

 
Aug 27, 2014

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 also substituted 1/3 of the flour with whole wheat. Wasn't sure how much coconut milk to use so just "eyeballed" the 1/2 can measurement. Made 15 cupcakes which baked for 22 minutes. Good cupcakes now. Probably perfect tomorrow after we lightly frost them!

 
Mar 18, 2014

These were delicious. They required about 4-5 more minutes than the recipe suggested so no issues there. I have no complaints, neither did the husband!

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 213 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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