Toasted Coconut Cupcakes

Easy and Healthy 

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Green Curved Line

These sweet toasted coconut cupcakes will be the perfect addition to your Easter celebration and are topped off with a swirl of cream cheese icing and a toasted coconut crunch.

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Green Curved Line

cake flour

baking powder

butter

sugar

sour cream

Ingredients

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Green Curved Line
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Sift together the flour, baking powder, baking soda, and salt. Set aside.

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Beat the butter with an electric mixture or in your stand mixer on high. Gradually add in sugar and beat until fluffy, about 2 mins.

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Add the egg whites and beat until well blended, about 2 mins, then add in the sour cream and beat until combined.

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Add in one third of the flour mixture and mix until just combined.

Tilted Brush Stroke

Add one half of the milk, mix until combined. Continue with the flour, milk and finish with the flour. Don’t overmix.

Don’t overmix the batter, beat just until combined! Overbeating develops the gluten in the flour and instead of a light, airy cupcake, you’ll have a dense cupcake with too much chew.

Tips for success

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