Spend with Pennies · by Samantha★ 4.9 (31)
Coconut Cupcakes
NUTRITION · PER SERVING48M COOK
CAL 20%·PRO 8%
CARBS 43G44% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER32G TOTAL SUGAR
FAT 24G55% OF CAL
10G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy cupcakes with coconut milk and extract, topped with creamy coconut buttercream frosting and toasted coconut. A homemade treat that's light, sweet, and tropical.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup coconut milk (room temperature)
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter (softened to room temperature)
- ⅓ cup canola (or vegetable oil)
- ¾ cup granulated sugar
- 2 eggs (room temperature)
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 stick butter (softened)
- 3 ounces cream cheese (softened)
- 2 cups powdered sugar
- 2-3 teaspoons coconut milk (may substitute regular milk)
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- toasted coconut (for sprinkling on top (optional))
At a glance
PER SERVING · TIME 48M
CAL 20%·PRO 8%
CARBS 43G44% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER32G TOTAL SUGAR
FAT 24G55% OF CAL
10G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 18m
- Sodium
- 138mg
- Total sugar
- 32g
- Added sugar
- ≥31g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 110mg
- Calcium
- 21mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.