Coconut Olive Oil Cupcakes

5 from 5 votes

Coconut Olive Oil Cupcakes are moist and dense. We have replaced the vegetable oil with olive oil and the water with coconut milk for a tasty treat. .

Prep Time15

Cook Time18

Total Time33

Course: Dessert, Snack

Cuisine: American

Keyword: vanilla cupcake

Servings: cupcakes

Calories: 267kcal

Author: Mindy Boyd

Ingredients

For the cupcakes

2 cups flour
2 teaspoons baking powder
1/3 teaspoon salt
3/4 cup sugar
3/4 cup olive oil
3 eggs
2 teaspoons vanilla
1 cup coconut milk
1 cup shredded sweetened coconut

For the frosting

2 1/2 cups powdered sugar sifted
3/4 cup butter softened
2-3 tablespoons coconut milk
pinch of salt
shredded sweetened coconut for topping

Instructions

For the cake

Preheat oven to 350°. Line muffin tin with paper liners.
In a medium bowl combine the flour, baking powder and salt with a whisk; set aside.
Beat sugar and olive oil in a large bowl with an electic mixer until fluffy, add eggs and vanilla and beat until combined. Add a third of the flour, add half of the coconut milk, add another third of the flour, the rest of the coconut milk and then the rest of the flour, mixing well between each addition.
Divide into 24 muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from muffin pans and cool completely before frosting.

For the frosting

Place butter into a large bowl, sift powdered sugar into the same bowl, add a pinch of salt and 2 or 3 tablespoons of coconut milk until the frosting is a spreadable consistency.
Place some shredded sweetened coconut into a shallow dish and dip the top of each cupcake in it, turning to get an even amount of coconut on each cupcake.

Notes

Nutritional information is approximate.

Nutrition