These Caramel Coconut Cupcakes are an easy dessert, absolutely delicious and yes, the coconut can be left off or substituted.
These Easy Caramel Coconut Cupcakes are deliciously creamy and moist, full of deep caramel flavor and topped with shredded coconut for a lighter addition.
Why Make These?
- These go really well with any meal, any occasion.
- They are very easy to make, require basic baking ingredients plus the coconut and you can use a substitute ingredient for the coconut if you don’t wish to use coconut (see suggestions below).
- Caramel Coconut Cupcakes come out moist and soft, the topping is creamy and rich with a lot of flavor.
Can I leave off the coconut?
Technically the answer is yes. You can totally make these without the coconut but the caramel will probably be less thick because of it. So here are some options you could use instead:
- chopped almonds, brazil nuts or macadamia nuts
- chopped chocolate chunks or white chocolate
- chopped dried fruit
- crushed cereal
- and more
Pro Tip: For best results, always separate the wet and dry ingredients in separate bowls. When ready to combine, add 1/4 to 1/2 of the dry ingredients to the wet ingredients. Mix. Then add more until fully incorporated.
More delicious caramel or coconut recipes
- Caramel Apple Spice Cupcakes
- Caramel Walnut Ritz Cracker Bites
- Coconut Vanilla Iced Coffee
- Coconut Cream Mini Cakes
- Caramel Apple Nut Bars (external link)
Recipe for Easy Caramel Coconut Cupcakes
Caramel Coconut Cupcakes
For the Cake:
- 4 eggs
- 2 c. sugar
- 2 t. vanilla
- 2 c. flour
- 2 t. baking powder
- ½ t. salt
- 1 C milk
- ¼ c. butter
For the Topping:
- 1 ½ c. packed brown sugar
- ¾ c. butter melted
- 2 c. shredded coconut
- ½ c. cream
- Preheat oven to 350 degrees F.
- In a bowl, combine the eggs, the sugar and the vanilla – combine well.
- In another bowl, combine the flour, the baking powder and the salt.
- Then add both the egg mixture and the flour mixture all together and stir just until combined.
- On your stove top, bring the milk and the butter to a boil in a small saucepan. Stir constantly until it boils. Now add that to the mixture.
- Spoon them into muffin tins (using muffin cups – it's a must) and bake at 350 for 19 minutes or until cupcakes look slightly golden. Remove from oven and top each cupcake with the topping.
- In a large bowl, combine the brown sugar and the butter. Stir in the coconut and then add the cream. Spoon it over each muffin. If it seems to runny (which it will be a little – this is okay), then just add some more coconut to the topping mixture and stir again.
- Allow to cool, although we enjoyed them hot. They are very good, and for some reason the cake reminds me a little of a coffee cake batter but the sticky caramel coconut concoction adds the right level of sweetness and they are … as my daughter wanted – scrumptious.