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Coconut cupcakes

(TESTED & PERFECTED RECIPE) Named for my great-grandmother "Honey," these old-fashioned cupcakes and super tender and coconut-y. Print
24 Servings - 45 min - onceuponachef.com
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Servings:24  | Calories:357 | Total Fat:11g  | Chol:44mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 8g
40 %
Total Carb 63g
21 %
Fiber 1g
4 %
Sugars 51g
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Cholesterol 44mg
15 %
Sodium 178mg
7 %
Protein 3g
7 %
Calories:
36% Sugar
32% Others combined
18% Sugar
13% All-purpose flour
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 cup canned unsweetened coconut milk
2 tablespoons lemon juice, from 1 lemon
2-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 cup sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, at room temperature
6 oz cream cheese, at room temperature
4 cups confectioners’ sugar
1/2 tsp vanilla extract
1/4 cup canned unsweetened coconut milk
Pinch of salt
1-1/2 cups sweetened shredded coconut, for topping

Directions : View recipe directions on onceuponachef.com
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