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Coconut Cupcakes

Holly Nilsson, Spend with Pennies
  • 48 minutes
  • Serves 12

INGREDIENTS

1/2 cup

coconut milk, room temperature

1 tbsp

lemon juice

4 tbsp

unsalted butter, softened to room temperature

1/3 cup

canola or vegetable oil

3/4 cup

sugar

2

eggs, room temperature

1 1/2 tsp

vanilla extract

1/4 tsp

coconut extract

1 1/2 cups

all-purpose flour

1 1/2 tsp

baking powder

1/4 tsp

salt

Toasted coconut for sprinkling on top (optional)