Eggless Coconut Cupcakes

Baking Tips

It’s important to measure the ingredients accurately. I highly recommend using a kitchen scale to improve accuracy.

Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.

Butter can be temperamental. It’s essential to have your butter softened to the right temperature and consistency. Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.

Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for my Eggless Coconut Cupcake recipe. 

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Bake the cupcakes as soon as the batter is ready. 

Let the cupcakes set completely before opening the oven door. Leave the oven door shut until the minimum time is given in the recipe.

Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.