coconut cupcakes!

Holy moly coconut happiness!! Last night I made the most delicious cupcakes EVER and it was all just a big experiment. They are sweet and almost sticky, but the right kind of sticky and the frosting is so incredible you might just want to die after you taste it. I guess you could say, I really liked these cupcakes, and I’m betting that you will too. This recipe makes you 6 cupcakes with enough frosting to be extravagant. Go ahead, go crazy.


What you need:


  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup coconut milk (I used light, but I’ll bet regular is even better)
  • 1/4 tsp vanilla


  • 4 oz cream cheese
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • shredded coconut

Preheat oven to 350 and line a muffin tin with 6 liners.

Combine flour, salt and baking powder – set aside.

Cream together butter and sugar and whip until fluffy. Add egg and mix until combined. Pour in flour mixture alternately with coconut milk. Add vanilla. Fill each muffin tin 2/3 of the way with your batter. Bake for 25 mins. Allow to cool.

In the meantime, whip together all of your frosting ingredients until fluffy. Put in a frosting bag if you want or just slab it on top of the cakes. Top with shredded coconut.




  1. […] stew, I went traditional but remembering that I had some coconut milk on hand from when I had made coconut milk cupcakes,  I decided to give a coconut curry a shot! I just changed up a few things in my usual stew recipe […]

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