Coconut Cupcakes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup coconut milk
• 1/2 cup coconut oil, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sweetened shredded coconut
• Coconut Cream Cheese Frosting (see below)

Directions

1. Preheat oven to 350°F. Line (2) muffin tins with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together the coconut milk, coconut oil, granulated sugar, eggs, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the shredded coconut.
5. Divide the batter among the muffin tins, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Once cupcakes are completely cooled, frost with Coconut Cream Cheese Frosting.

Interesting Facts

• Coconut oil is rich in medium-chain fatty acids which can help fight off bacteria and viruses.
• Shredded coconut is high in fiber, which can help keep you feeling full for longer.
• Coconut milk is a great source of calcium, manganese, and magnesium.