Low Sodium Coconut Cupcakes with Vanilla Buttercream

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low Sodium Coconut Cupcakes with Vanilla Buttercream

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Ingredients

12 servings

For the cupcakes

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ cup unsweetened shredded coconut
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup granulated sugar
½ cup (1 stick) unsalted butter, softened
3 pasteurized large eggs, room temperature
½ cup full-fat coconut milk, well shaken
1 tsp pure vanilla extract

For the buttercream

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
3 tbsp full-fat coconut milk
1 ½ tsp pure vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt until evenly combined. Set aside.

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