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Coconut Cream Cupcakes

Coconut Cream Cupcakes Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon fine salt
  • ½ cup coconut cream, the thick solid part from 1 chilled can
  • ¼ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk
  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight (use solid cream only)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. In another bowl, whisk coconut cream, oil, eggs, vanilla, and milk until smooth.
  3. Pour wet into dry and fold gently with a spatula until just combined.
  4. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin and fill cups two-thirds full. Bake 18–20 minutes until a toothpick comes out clean.
  5. Scoop the solid cream from the chilled can, add powdered sugar and vanilla, and whip until fluffy. Spread or pipe onto cooled cupcakes.

Notes

Chill the can of coconut milk for at least 12 hours to separate the cream. The frosting stays soft; keep the assembled cupcakes in the fridge until about 15 minutes before serving.