Cakes & Bread
Sweet and Savory Coconut Caramel Cupcakes
Prep
15 min
Cook
20 min
Servings
12
Level
Easy
Soft cupcakes with a fragrant coconut aroma, drizzled with an addictive sweet-savory caramel sauce. The combination of moist texture and thick caramel topping makes this perfect as a casual snack or a special treat. The recipe is super simple, great for beginners who are just learning to make cupcakes from scratch.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180 grams all-purpose flour
- 120 grams granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 80 ml vegetable oil
- 150 ml thick instant coconut milk
- 40 grams desiccated coconut
- 1/2 tsp vanilla powder
- 100 grams palm sugar, shaved
- 80 ml heavy cream (liquid whipping cream)
- 20 grams unsalted butter
- 1 pinch pinch of salt for the caramel
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👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F). Prepare a cupcake pan and line it with paper liners, then set aside.
- 2 Sift the flour, baking powder, and salt into one bowl. Mix well with the vanilla powder, then set aside.
- 3 In another bowl, whisk the eggs and granulated sugar using a whisk or a mixer on medium speed for 2-3 minutes until slightly fluffy and pale in color.
- 4 Pour the vegetable oil and thick coconut milk into the egg mixture, whisking until everything is well combined.
- 5 Fold the flour mixture into the wet batter little by little, stirring gently with a spatula—don't overmix. Finally, add the desiccated coconut and mix well.
- 6 Pour the batter into the paper liners until about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- 7 While the cupcakes are baking, make the caramel sauce: put the shaved palm sugar into a small saucepan over medium-low heat until it melts and becomes foamy.
- 8 Pour in the heavy cream a little at a time while stirring quickly (be careful of splattering), and cook until thickened, about 3-4 minutes. Turn off the heat, add the butter and a pinch of salt, and stir until smooth and glossy.
- 9 Remove the cupcakes from the oven and cool on a wire rack for 10-15 minutes until completely no longer hot.
- 10 Drizzle or dip the tops of the cupcakes into the slightly thickened coconut caramel sauce. Let set for a few minutes before serving.
💡 Tips
• Make sure the coconut milk you use is thick and fresh so the cupcake batter isn't too runny and the result stays moist.
• When making the caramel, don't leave the pan unattended since palm sugar burns quickly—keep stirring over low heat.
• If the caramel sauce turns out too runny, let it cool briefly at room temperature until it thickens before pouring it over the cupcakes.
• Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
📊 Nutrition Facts / serving
245
Calories (kcal)
3 g
Protein
13 g
Fat
29 g
Carbs
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