Cupcakes and muffins, Recipes
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Pandan coconut cupcakes

Pandan! One of my favourite asian flavours. Don’t be fooled by the colour of these cupcakes. They taste absolutely delicious plus they are super easy to make! All you need is coconut milk and pandan essence to bring out the asian flavour. You can get pandan essence easily from asian grocers. I won’t recommend using pandan leaves because you will need a lot of leaves to extract the flavour out – it’s just too much work. One teaspoon of pandan essence is all you need to save you the trouble.


Nutrition per cupcake (one batch makes 12)


Ingredients for the cupcake 

  1. 240g self-raising flour
  2. 140g unsalted butter (room temperature)
  3. 100g caster sugar
  4. 2 large eggs
  5. 270ml coconut milk
  6. 1 tsp pandan essence
  7. Toasted desiccated coconut for sprinkles (optional)

Ingredients for the frosting

  1. 250g cream cheese (room temperature)
  2. 30g unsalted butter (room temperature)
  3. 40g icing sugar
  4. 1 tsp vanilla essence


Preparation time: 10-15min
Baking time: 15-20min or when the skewer comes out clean 

  1. Preheat the oven to 180 degrees
  2. Prepare a 12 case muffin tin
  3. Using a whisk, cream the butter and sugar until light and fluffy
  4. Then add in the eggs one at the time and continue to cream
  5. Add in the flour and coconut milk, alternating between the two until a smooth mixture is formed
  6. Divide the batter equally into the muffin tin
  7. Place it into the oven to bake for 15-20min or when the skewer comes out clean
  8. Leave the cupcakes to cool

To make the frosting

  1. Whisk the butter and cream cheese at high speed until light and fluffy
  2. Add in the icing sugar and 1 tsp vanilla essence and continue to whisk until a uniform consistency is formed
  3. Prepare a piping bag and place the frosting into the piping bag
  4. Carefully pipe the frosting over the cooled down cupcakes

There you have it – Pandan coconut cupcakes!


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