Best 5 Apple And Coconut Milk Cupcakes Recipes
Step into a realm of culinary delight with our exquisite Apple and Coconut Milk Cupcakes recipe collection. These cupcakes are a symphony of flavors, perfectly balancing the sweetness of apples with the creaminess of coconut milk. Each bite is a journey through taste, leaving you craving more.
Indulge in the classic Apple and Coconut Milk Cupcakes, where tender apple pieces dance harmoniously with the rich coconut milk batter. For a touch of elegance, try our Apple and Coconut Milk Cupcakes with Cream Cheese Frosting, where a luscious cream cheese frosting crowns each cupcake, creating a delightful contrast of textures.
If you're seeking a gluten-free option, our Gluten-Free Apple and Coconut Milk Cupcakes are the perfect choice. These cupcakes are just as delectable as their traditional counterparts, offering a delightful combination of flavors without compromising on texture.
For those with a sweet tooth, our Apple and Coconut Milk Cupcakes with Caramel Sauce are a must-try. The velvety caramel sauce drizzled over the cupcakes adds an extra layer of decadence, making them irresistible.
Last but not least, our Apple and Coconut Milk Cupcakes with Streusel Topping are a delightful treat. The crunchy streusel topping adds a delightful textural contrast to the soft and fluffy cupcakes, creating a harmonious symphony of flavors.
VEGAN CUPCAKES
Steps:
- Preheat the oven to 350 °F and line a muffin form with 12 paper muffin paper liners.
- In a large mixing bowl, combine the softened butter with the sugar and the salt and beat with an electric hand mixer until combined and fluffy. This should take about 2-3 minutes.
- Then add the remaining ingredients. Beat until well combined. Make sure not to overmix the batter.
- To prevent the cupcakes from sticking to the muffin liners, spray them with nonstick baking spray after you've placed them in the muffin tray. Then divide the batter evenly among the prepared muffin cups.
- Bake at 350 °F for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer them to a cooling rack and let them cool down completely.
- In the meantime, make the vanilla frosting. Place the softened vegan butter in a medium bowl and beat it with an electric hand mixer until creamy and smooth. This should take about 45 second to 1 minute.
- Gradually add half of the powdered sugar and beat on low speed. Scrape down the sides of the bowl if needed. Add the canned coconut milk, the vanilla extract, and the remaining powdered sugar. Increase to medium-high speed and beat for about 30-45 seconds, until you've got a fluffy and smooth frosting. Make sure not to overbeat.
- If your frosting is too thick, add more coconut milk (about 1 tablespoon). If it's too thin for your liking, add extra powdered sugar until you reach your desired consistency (start with ¼ cup).
- Use a piping bag to evenly divide the frosting on the cupcakes. Add some vegan sprinkles on top if you want.
Nutrition Facts : Calories 401 kcal, Carbohydrate 54 g, Protein 2 g, Fat 20 g, SaturatedFat 4 g, TransFat 4 g, Sodium 167 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
COCONUT CUPCAKES
I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.
Nutrition Facts : Calories 326 calories, Fat 19g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 236mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- For the cake: Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
- Using a hand mixer or standing mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add eggs, one at a time and vanilla extract, beating until smooth.
- Combine the flour, nutmeg, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples.
- Divide batter between prepared muffin tins, filling them 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
- Put apple butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake. Continue cooling completely. Then frost with icing.
- For the frosting: Using a hand or standing mixer, beat cream cheese and butter together, at medium speed, until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Frost as desired.
COCONUT APPLE CAKE
I like to share this cake with friends and neighbors. Serve it plain, frost it or top with whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.
Nutrition Facts :
COCONUT CUPCAKES
A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated.
Provided by Jessica
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix sugar, applesauce, and butter together in a bowl.
- Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 32.9 g, Cholesterol 41.2 mg, Fat 14.5 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 11.3 g, Sodium 213.2 mg, Sugar 18.6 g
Tips:
- For a richer flavor, use full-fat coconut milk.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to ensure that your cupcakes are moist and tender.
- Don't overmix the batter. Overmixing can lead to tough, dense cupcakes.
- Fill the cupcake liners only about 2/3 full. This will help to prevent the cupcakes from overflowing.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. This will ensure that the cupcakes are cooked through.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
Conclusion:
These apple and coconut milk cupcakes are a delicious and easy-to-make treat. They're perfect for any occasion, from birthday parties to potlucks. With their moist and tender crumb, sweet and tangy frosting, and hint of coconut, these cupcakes are sure to be a hit with everyone who tries them.
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