Homemade Coconut Cupcakes with Vanilla
These homemade coconut cupcakes with vanilla are light, fluffy, and full of tropical flavor. Easy to make and perfect for any occasion!
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I use desiccated coconut instead of grated coconut? Yes! It works just fine, but the cupcakes might be a little less moist.
2. How can I make these dairy-free? Swap the butter for coconut oil or a dairy-free alternative.
3. Variations:
- 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
Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 49mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 113IU | Vitamin C: 0.03mg | Iron: 0.3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
