PinFacebookTweetEmailShare Jump to RecipeA small batch of creamy, decadent coconut cupcakes that care crammed with coconut flavor! We’re using coconut oil, canned coconut milk and toasted coconut flakes for maximum flavor in such a small bite.This recipe makes 4 cupcakes, but you can double or triple it to make more.It might not seem like the right time of year for coconut cupcakes, but we have a tradition in the South of coconut cake for Christmas.

I’m not quite sure if it’s because the long, cold days of winter mean hardly any fruits are in season, so coconut seems like a great choice.Or, if a tropical escape to the islands with coconuts and pineapple becomes very enticing during the cold winter makes us crave coconut desserts.Either way, coconut is common in cold months.

Furthermore, every December, Southern Living magazine has a white cake with coconut on the cover.I look forward every year to how they decorate the cake.Making a giant 3 layer cake is always such a big task, so I’m happy to make this recipe for a small batch of coconut cupcakes.

The recipe makes 4 cupcakes, but you can double or triple it to serve more.In our family, we often have a dessert buffet table at holiday events, so small batches of a few different types of desserts suits us nicely.How do these coconut cupcakes taste? I really want to talk about this, because the texture of these cupcakes is unique.

They are not light and super fluffy like a cake mix cupcake.I find ligh

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