Coconut Cupcakes

Published July 10 2020

Coconut Cupcakes

4 tablespoons (½ stick) unsalted butter, melted

¾ cup sugar

3 tablespoons light brown sugar

2 eggs

½  cup vegetable oil

1  teaspoons vanilla extract

⅔  cup buttermilk

1 ¼ cup flour

1 tablespoon baking powder

¾  teaspoon salt

1 cup sweetened flaked coconut

Preheat the oven to 350°F. Line the cupcake pan with cupcake liners. 

In a medium bowl whisk together your butter, sugar and eggs until well combined. Whisk in oil and vanilla.  Whisk in buttermilk.

In a large bowl, combine your flour, baking powder and salt, then whisk in your wet mixture until smooth. Stir in your coconut. 

Use a ¼ cup to scoop your batter into the cupcake tin. Bake for 18 to 20 at 350°F minutes - until the tops brown slightly and they toothpick clean (see page 000). Using oven mitts, remove from the oven and cool completely in the tin.