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Coconut Cupcakes
Coconut Cupcakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate classic white cupcakes with decadent coconut milk and shredded coconut for moist and tropical coconut cupcakes.
Ingredients:
  • 0.5 cup applesauce
  • 0.25 cup butter, softened
  • 2 eggs, separated
  • 1 tablespoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1.75 teaspoons baking powder
  • 0.5 (13.5 ounce) can coconut milk
  • 1.25 cups unsweetened shredded coconut
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin pan with greased cups or paper liners.
  • Combine the sugar, applesauce, and butter in a bowl.
  • Whisk egg whites in a glass or metal bowl until medium peaks form. Peaks should gently curve at the tip when the whisk is lifted.
  • Mix egg yolks and vanilla extract into the applesauce mixture, then gently fold in the egg whites. Add flour, baking powder, and salt, and mix until just combined. Blend in coconut milk for about 1 minute until smooth, then mix in shredded coconut for 30 seconds. Pour batter into the prepared muffin cups.
  • Bake in the hot oven until a toothpick inserted in the center of a cupcake comes out clean, approximately 20 minutes.

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