Coconut Cupcakes recipe

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Ingredients

1 cup white sugar
½ cup applesauce
¼ cup butter, softened
2 eggs, separated
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
½ (13.5 ounce) can coconut milk
1 ¼ cups unsweetened shredded coconut

Nutrition Info

270.5 calories
carbohydrate: 32.9 g
cholesterol: 41.2 mg
fat: 14.5 g
fiber: 2.3 g
protein: 3.7 g
saturatedFat: 11.3 g
servingSize: -
sodium: 213.2 mg
sugar: 18.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 dozen cupcakes

Recipe Note

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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