Coconut Cupcakes with Cream Cheese Frosting - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Enjoy a taste of the tropics with a recipe for the best coconut cupcakes topped with cream cheese frosting and pretzel palm trees!
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut milk (full fat)
- 3 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 cup sweetened flaked coconut
Instructions
- Preheat the oven to 350 ºF and line a muffin tin with cupcake liners. (Use blue liners if you want to mimic the ocean.)
- In a large bowl, sift together the flour, baking powder and salt. Set it aside.
- In a liquid measuring cup, stir together the coconut milk, egg whites and vanilla extract. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Alternately add the dry and wet ingredients in 3 increments, starting and ending with the dry ingredients. Beat the batter just until combined, scraping down the sides as needed.
- Stir in the coconut then divide the batter equally into 12 cups in the muffin tin. Bake the cupcakes for 25 to 30 minutes until a toothpick inserted comes out clean. Let the cupcakes cool for 5 minutes in the pan then transfer them to a rack to cool completely. While the cupcakes are cooling, make the frosting and pretzel palm trees.
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