Coconut Cupcakes Tips
What’s the best way to toast coconut?
Toasting coconut is a wonderful way to boost the flavor of your coconut desserts. We recommend toasting coconut on a sheet pan in the oven at 325°F for 6 to 8 minutes, carefully watching that the coconut does not burn. Learn more about how to toast coconut
for any tropical recipe.
How do you store coconut cupcakes?
Due to the cream cheese frosting, it's best to store these cupcakes in the refrigerator. Kept in a single layer in an airtight container, they'll keep for 3 to 5 days. If you'd like to prepare your cupcakes in advance, you can bake and freeze unfrosted cupcakes for 2 to 3 months. Here's more on how to store
your favorite baked goods.
What else can you put in coconut cupcakes?
To really bump up the coconut flavor in your coconut cupcakes, you can substitute (fully or partially) the vanilla extract with coconut extract. You can even use coconut milk in place of the 2% milk (or substitute a portion of the milk with coconut milk). For a piña colada flair, add a touch of rum extract to your cupcakes, or make a simple syrup
, adding a teaspoon of rum or rum extract, to brush over the tops of your cupcakes prior to frosting. —Mark Neufang, Taste of Home Culinary Assistant
1 cupcake: 326 calories, 19g fat (12g saturated fat), 76mg cholesterol, 236mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 3g protein.