Coconut Cupcakes for Two (+Giveaway!)

Do you ever wish you could easily make just 2 servings of cake? Or brownies? Or pie? We thought so! It takes a real expert to cut down recipes correctly so we turned to our friend Christina from the fabulous blog Dessert for Two to share her special small batch recipe with us.

Christina Lane is passionate about baking and happily bakes on a daily basis for two. After years of baking large recipes for dozens of cookies or bars, she collected all of her favorite recipes and re-calculated them into small batch recipes for this cookbook, Dessert for Two.

As a southerner, Christina is partial to a traditional coconut cake. Luckily, Christina shares a favorite small batch coconut cupcake recipe for dense and rich (think mini coconut pound cakes) cupcakes. She claims they have turned many a coconut hater into a coconut lover!

Coconut Cupcakes 

Ingredients 

• 1/4 cup coconut oil 
• pinch of salt 
• 1/3 cup sugar 
• 1 large egg, at room temperature
• 2 tablespoons unsweetened coconut milk
• 1/4 teaspoon vanilla 
• 1/4 teaspoon almond extract
• 1/3 cup + 1 tablespoon flour 
• 1/8 teaspoon baking powder 
• 1/16 teaspoon baking soda (a pinch) 
• 1/2 cup packed (1.75 ounces) sweetened flaked coconut 

FOR THE FROSTING: 

• 3 ounces cream cheese, softened 
• 2 tablespoons butter, softened 
• 1 tablespoon unsweetened coconut milk 
• 1/8 teaspoon almond extract 
• 6 tablespoons powdered sugar (more or less to taste) 
• 1/2 cup sweetened flaked coconut 

Instructions

1. 1. Preheat the oven to 350°. Place 4 cupcake liners along the outside edge of a muffin tin.
2. 2. In a medium bowl, beat the oil, sugar and salt together with an electric mixer for at least 4 minutes, until the mixture is light and fluffy.
3. 3. Add the egg, coconut milk, vanilla and almond extracts and beat another 15 seconds.
4. 4. Add the flour, baking powder and baking soda on top of the mixture and beat just until combined—do not overmix. Finally, stir in the flaked coconut.
5. 5. Divide the batter between the cupcake liners (it will come almost to the top). Bake for 23-25 minutes, until a toothpick inserted comes out clean.
6. 6. Once the cupcakes have completely cooled, beat together all frosting ingredients (except coconut) and frost cupcakes.
7. 7. Toast the coconut in a small skillet over medium heat, stirring constantly. Remove when golden brown and use to garnish the cupcakes.