Nitha Kitchen

Coconut Cardamom Cupcakes Step By Step Recipe

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Eggless Moist Coconut Cardamom Cupcakes Recipe

Coconut Cardamom Cupcakes : Me and my daughter like salads so H wanted to take us to Sweet Tomatoes for a long time. We had time to go last weekend and it predominantly has salad varieties and vegetarian option. As we were enjoying the salad varieties, our little one who is fond of cakes, eyes were totally on the bakery section and he liked coconut cupcakes to core among the desserts he had. He tortured me like 3-4 days

to bake the same at home and finally I gave a try yesterday with loads of cardamom flavor. Yup coconut and cardamom are made for each other. It was super soft and spongy and well textured, the pictures says it all. I have adapted the recipe from here and if you want to go for eggless version I have provided it too at the end of the post do check it out. Since the weather was dull yesterday I couldn’t click better pictures than these…Eggless Moist Coconut Cardamom Cupcakes Recipe

But recently I have updated the recipe with homemade coconut milk and egg free version picture as shown above.

Yields :-  12 standard Muffins as shown here

Ingredients

All Purpose Flour/ Maida – 1 and 1/2 Cups
Unsalted butter, at room temperature – 1 and 1/2 sticks (12 Tbsp)
Baking Powder – 1.5 tsp
Salt – 1/2 tsp minus a pinch
Regular / Granulated Sugar –  1 Cup
1 Whole egg, at room temperature
Egg whites, at room temperature – 2 Numbers
Sweetened Shredded Coconut – 1/2 Cup (You can add another 1-2 Tbsp, refer note)
Vanilla Extract – 1/2tsp
Cardamom Powder – 1 Tbsp (homemade with sugar)
*Coconut Milk – 1/2 Cup
*Regular Milk – 1/4 Cup
*I used store bought coconut milk which is thick in consistency, so i diluted with 1/4 cup regular milk. If you are using homemade coconut milk then use first extract alone and you may not need more than 1/2 Cup + 1 or 2 Tbsp and in this case skip regular milk.
Moist Coconut Cardamom Cupcakes with step by step picture Recipe

Coconut Cardamom Cupcakes Preparation

  • Lay baking paper in each muffin hole and keep aside.
  • Sift flour, baking powder and salt and keep aside.
  • In a food processor or mixie, blend the shredded coconut to coarse (use pulse option, don’t powder it fine).
  • Cream room temperature butter and sugar using hand blender.
  • Add room temperature whole egg and egg whites, after each addition of an egg beat to combine well.
  • Now add flour in 3 batches alternate with coconut milk.
  • Finally add the 1/4 cup milk, vanilla extract, cardamom powder to attain cupcake batter consistency.
  • If the consistency is not as shown below add few tsps milk.
  • Add 2/3rd in each muffin hole and bake in preheated oven at 350 F for 15-17 minutes.
  • Allow to cool them in the muffin pan for 5-7 minutes, later take it off and let them cool completely.Eggless Moist Coconut Cardamom Cupcakes Recipe
  • Serve warm or store in air tight container for later use.
  • Keeps good at room temperature for 2 days, later refrigerate it.Eggless Moist Coconut Cardamom Cupcakes Recipe

For Eggless Option (due to followers request recently updated the post with eggless version pictures refer the very first picture…you may slightly differ from the texture shown here)

Eggless Coconut Cardamom Cupcakes

Ingredients for 12 Cupcakes

All Purpose Flour/Maida – 1 and 3/4 Cups
Unsalted butter, at room temperature – 1 and 1/2 sticks (12 Tbsp)
Baking Powder – 1.5tsp plus a pinch (1.75 tsp)
Salt – 1/2tsp minus a pinch
Regular / Granulated Sugar –  1 Cup
Sweetened Shredded coconut – 1/2 Cup (You can add another 1-2 Tbsp)
Vanilla Extract – 1/2tsp
Cardamom Powder – 1 Tbsp (homemade with sugar)
*Store Bought Coconut Milk – 3/4 Cup
*Regular Milk – 1/4 Cup to 1/3 Cup as needed
*I used store bought coconut milk which is thick in consistency, so i diluted with 1/4 cup regular milk. If you are using homemade coconut milk then use first extract alone and you may not need more than 1 Cup and in this case skip regular milk.
The process of cupcake making is as described above.
Moist Coconut Cardamom Cupcakes Recipe
Note
Instead of powdering the coconuts to coarse you can add half powdered and half as it is.

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