Why are my coconut cupcakes turning out dry?

Coconut cupcakes can turn out dry if there is too much flour in the batter or if they are baked for too long. To avoid dryness, measure flour carefully using the spoon-and-level method, and check cupcakes a few minutes before the suggested baking time. Using coconut milk or shredded coconut adds moisture, so ensuring the right balance of wet and dry ingredients is key. Also, avoid overbaking by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, they are done.

What causes coconut cupcakes to sink in the middle?

Cupcakes can sink in the center due to overmixing the batter, which introduces excess air that collapses while baking. Using too much baking powder or baking soda can also cause this issue by reacting too strongly and then deflating. Additionally, using coconut milk with higher fat content than called for may affect the structure of the cupcakes. To prevent sinking, mix batter just until combined and carefully measure leavening agents and coconut milk.

How can I make coconut cupcakes lighter and fluffier?

For lighter, fluffier coconut cupcakes, use room temperature eggs to help better incorporate air into the batter. Avoid overmixing once the flour is added, as excessive mixing develops gluten and causes density. Sifting flour before measuring and using the right amount of leavening agents also supports rise. Including ingredients like coconut cream or coconut yogurt can add moisture without heaviness.

Can shredded coconut affect the texture of coconut cupcakes?

Yes, shredded coconut adds texture and flavor but can also impact moisture levels. Using unsweetened shredded coconut provides chewiness but may absorb moisture and make cupcakes denser if too much is added. Toasted coconut can add crunch on top but doesn’t affect the batter’s moisture. Adjust the amount of liquid in your recipe when adding shredded coconut to maintain a balanced texture.

How should I store coconut cupcakes to keep them fresh?

To keep coconut cupcakes fresh, store them in an airtight container at room temperature for up to two days. If you want longer storage, refrigerate them for up to a week, but bring cupcakes to room temperature before serving for best flavor. For even longer storage, freeze cupcakes (without frosting) in a sealed container or freezer bag for up to three months and thaw overnight in the fridge. This helps retain moisture and prevents them from drying out.

Coconut Cupcakes Recipe With Creamy Coconut Ermine Frosting

Name: Coconut Cupcakes
Prep time: 3 h 15 min
Cook time: 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: – 3/4 cup granulated sugar; – 1-1/2 tablespoons unbleached all-purpose flour; – 5 teaspoons cornstarch; – 1/4 teaspoon kosher salt; – 3/4 cup coconut milk; – 14 tablespoons unsalted butter, at room temperature; – 2 large eggs, at room temperature; – 2/3 cup coconut milk, at room temperature; – 1-1/4 cups granulated sugar; – 1-2/3 cups unbleached all-purpose flour; – 1 teaspoon baking powder; – 1/2 teaspoon kosher salt; – 8 tablespoons unsalted butter, at room temperature; – 1/2 cup sweetened shredded coconut

Description

🥥 Enjoy a tropical twist with moist coconut cupcakes that are rich in flavor and texture.
🍰 The creamy coconut ermine frosting adds a luscious finish that makes every bite special.

Ingredients

– 3/4 cup granulated sugar

– 1-1/2 tablespoons unbleached all-purpose flour

– 5 teaspoons cornstarch

– 1/4 teaspoon kosher salt

– 3/4 cup coconut milk

– 14 tablespoons unsalted butter, at room temperature

– 2 large eggs, at room temperature

– 2/3 cup coconut milk, at room temperature

– 1-1/4 cups granulated sugar

– 1-2/3 cups unbleached all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon kosher salt

– 8 tablespoons unsalted butter, at room temperature

– 1/2 cup sweetened shredded coconut

Instructions

1-Whisk the 2 large eggs with 1/3 cup of the coconut milk until fully combined in a bowl.

2-In a separate bowl, mix the dry ingredients: 1-1/4 cups granulated sugar, 1-2/3 cups unbleached all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt.

3-Add the 8 tablespoons of unsalted butter at room temperature and the remaining 1/3 cup coconut milk to the dry mixture, then beat until the batter turns creamy.

4-Gradually incorporate the egg mixture into the batter in batches to keep it smooth and even.

5-Divide the batter evenly among 12 cupcake liners, filling each about two-thirds full to allow for rising.

6-Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

7-Let the cupcakes cool completely in the pan for about 5 minutes before transferring them to a wire rack.

Directions for the Coconut Ermine Frosting: Once your cupcakes are cooling, prepare the frosting by cooking together 3/4 cup granulated sugar, 1-1/2 tablespoons unbleached all-purpose flour, 5 teaspoons cornstarch, 1/4 teaspoon kosher salt, and 3/4 cup coconut milk in a saucepan until it thickens. Allow this mixture to cool fully before whipping it with 14 tablespoons of unsalted butter at room temperature until light and fluffy. For more on baking basics, visit the external guide on baking cupcakes that offers useful advice.

After frosting, sprinkle the tops with 1/2 cup sweetened shredded coconut for a finishing touch. The whole process includes about 30 minutes of prep, 30 minutes of cooking, and 2 hours and 45 minutes of cooling time.

Notes

🌾 Use accurate measurements by weighing flour and butter for best results.
🥚 Ensure eggs and butter are at room temperature to help with proper mixing.
❄️ Cool cupcakes fully before frosting to prevent the frosting from melting.

Prep Time: 30 minutes
Cooling Time: 2 hours 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 444 calories
Sugar: 33 g
Sodium: 164 mg
Fat: 28 g
Saturated Fat: 19 g
Carbohydrates: 48 g
Protein: 4 g
Cholesterol: 86 mg

Keywords: coconut cupcakes, ermine frosting, moist cupcakes, creamy frosting