Pregnancy Friendly Coconut Cupcakes with Vanilla Buttercream
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.6(14)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened shredded coconut
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 3 pasteurized large eggs, room temperature
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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
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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