Looking for an easy and foolproof cupcake recipe? These homemade coconut cupcakes with vanilla are light, fluffy, and full of coconut flavor. With just a few simple ingredients, they come together in no time-no tricky steps needed! The result? Soft, sweet cupcakes with a golden, slightly crisp top.
Fluffy Coconut Cupcakes - Easy & Delicious
I love Dutch kokosmakronen (coconut macarons) and when a package is open in my space, they are gone in a second. And then I came with the idea to make a similar cupcake: Coconut cupcakes, which you can make in your muffin tin.
Whether you make them for afternoon tea, a birthday, or just because, they are always a hit. Even my husband-who says he doesn't like coconut-ate two in a row! So trust me, even if you're not a coconut fan, you might change your mind.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
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📖 Recipe
RECIPE CARD
Ingredients
- 4 egg whites , size L
- 1¼ cup shredded coconut, grated
- ⅔ cup sugar
- ⅔ cup all-purpose flour
- ½ teaspoon vanilla extract
- 1 stick butter, room temperature
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 350 ℉.
- Grease the cupcake tin or use paper liners.
- Beat the egg whites in a bowl until stiff peaks form.4 egg whites
- Lower the speed and slowly mix in the grated coconut.1¼ cup shredded coconut
- Add the sugar and flour and mix until combined.⅔ cup sugar, ⅔ cup all-purpose flour
- Stir in the vanilla extract.½ teaspoon vanilla extract
- Cut the butter into small pieces and mix it into the batter.1 stick butter
- Divide the batter evenly into the cupcake tins. Bake for 22 minutes, or until golden brown.
- Let them cool on a wire rack before serving.
Notes
- Add a tropical twist: Stir in some crushed pineapple.
- Make them extra decadent: Top with cream cheese frosting and toasted coconut.
- Chocolate lovers: Drizzle with melted dark chocolate.
- Room temperature: Store in an airtight container for up to 3 days.
- Freezer: Wrap them individually and freeze for up to 3 months. Defrost at room temperature.
Nutrition
Cher Rockwell says
Your friands look lovely - can't wait to see the fougasse 🙂
Have a great weekend!
yummychunklet says
Great you got them done!