Learn how to make creamy and Eggless Cupcakes at home with chef Upasana only on Rajshri Food.

These easy-to-make Creamy and Eggless Coconut Cupcakes are extremely moist and topped with cream cheese frosting,sweetened coconut flakes and some colorful sprinkles.


Coconut Cupcakes

195 gms or 2 cups Maida
200 gms or 1 cup Sugar
25 gms or 1/4 th cup Dessicated coconut
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Vinegar
60 ml Vegetable oil
1 teaspoon Vanilla extract

For Frosting

100 gms Cream Cheese
300 gms Icing sugar
50 gms butter
coconut flakes for decoration

Method

-In a bowl add 1 1/2 cups of plain flour, 1 tsp of baking powder, 1/2 tsp of baking soda and sieve it together.
-Add 20gms of Dessicated Coconut and mix it.
-Preheat the Oven at 180 degrees
-For wet ingredients, add 200gms of Sugar, 60 ml of Vegetable Oil and beat this together now add 1 tsp of Vanilla extract, 240 ml of Coconut milk and mix it well and add 1 tsp of Vinegar and mix it again.
-Now mix the wet and dry ingredients together.
-Take an Icecream Scoup or 2 tbsp to fill the Cupcakes
-Bake it for 18 to 20 minutes.

For Frosting

-Take 50 gms of unsalted butter in a bowl, add 113 gms of Cream cheese, beat this together and now add 300 gms of Icing Sugar and beat it again.
-Add 1 tsp of Vanilla essence and beat it.
-Take out the Cupcakes from the oven and let it cool.
-Put the Icing in an Icing bag and Ice the Cupcakes.
-Decorate the Cupcakes with some dessicated Coconut and some sprinkles.