Coconut Cupcakes

I have decided to try a bunch of new cupcake recipes. As I am sure you have noticed I love sweets and I love cupcakes. I love to make them look pretty too! Here is a recipe I just tried from Martha Stewart. These were so delicious but don’t last very long so it is best to make them the day of or before an event and serve them all at once. A little time consuming but very worth it!

Also I got the cupcake liner from They are special liners that the dough doesn’t go through so that stay nice and bright even after baking. This site is wonderful for all kinds of party supplies,  Im addicted.

Makes 21

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed sweetened shredded coconut
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs plus 2 large egg whites
  • 3/4 cup unsweetened coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • Seven-Minute Frosting
  • 1 1/3 cups large-flake unsweetened coconut


  1. Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Read more at Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes – Martha Stewart Recipes

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