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
- Preheat oven to 350°F. Line (2) muffin tins with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the coconut milk, coconut oil, granulated sugar, eggs, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the shredded coconut.
- 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.
- Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 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.
