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Easy Pandan Cupcakes Recipe (with Coconut Vanilla Frosting)

Delicious Pandan Cupcakes Muffins with Vanilla Frosting, Palm Sugar, Coconut Topping Gula Melaka in a Box
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Soft and fluffy Pandan Cupcakes topped with delicious frosting, coconut shreds, and coconut sugar syrup (gula melaka). It tastes just like an ondeh-ondeh (klepon) in a cupcake form! The pandan base is not too sweet and has just the right amount of pandan flavor, which pairs well with the delicious sweet toppings. It’s naturally vegetarian, but can easily be made vegan!

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I remember those after-school days growing up when I would buy all the delicious ondeh-ondeh (aka klepon) from the small bakery near my school. Sometimes, I wonder if the bakery still exist all these years later. It was definitely a childhood highlight! Anyways, these pandan cupcakes taste just like ondeh-ondeh, but in fluffy cupcake form!

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What You Need to Make Pandan Cupcakes Recipe

For the Pandan Cupcakes

To Garnish

How to Make Pandan Cupcakes Recipe

  1. Preheat oven to 325 F. Line a 12-cavity muffin pan with cupcake liners or lightly grease with melted coconut oil.
  2. In a large bowl, cream the butter and sugar until light and fluffy. Slowly add in the eggs and beat with an electric mixer on medium speed, until fluffy.
  3. Add in the flour, baking powder, coconut milk, and pandan extract. Mix evenly until well-combined.
  4. Pour the pandan batter into the prepared muffin pan.
  5. Bake for about 16-20 minutes, or until cooked. You’ll know the pandan cupcakes are done when a toothpick inserted into the middle of the cupcake comes out clean.
  6. Allow the cupcakes to cool, then pipe on the frosting. Then sprinkle some coconut shreds and drizzle the coconut sugar syrup.
  7. Eat immediately, or store in an airtight container for a few days in the refrigerator. ENJOY!

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Delicious Pandan Cupcakes Muffins with Vanilla Frosting, Palm Sugar, Coconut Topping Gula Melaka in a Box

Pandan Cupcakes

DWELL by Michelle
Soft and fluffy Pandan Cupcakes topped with a delicious vanilla frosting, coconut shreds, and coconut sugar syrup (gula melaka). It tastes just like a ondeh-ondeh (klepon) in a cupcake form! The pandan base is not too sweet and have just the right amount of pandan flavor, which pairs well with the delicious sweet toppings. It's naturally vegetarian, but can easily be made vegan!
5 from 1 vote
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Course Dessert, Snack
Cuisine Asian, Fusion, Indonesian
Servings 12 cupcakes
Calories 203 kcal

Ingredients
  

For the Pandan Cupcakes

To Garnish

Instructions
 

  • Preheat oven to 325 F. Line a 12-cavity muffin pan with cupcake liners or lightly grease with melted coconut oil.
  • In a large bowl, cream the butter and sugar until light and fluffy. Slowly add in the eggs and beat with an electric mixer on medium speed, until fluffy.
  • Add in the flour, baking powder, coconut milk, and pandan extract. Mix evenly until well-combined.
  • Pour the pandan batter into the prepared muffin pan.
  • Bake for about 16-20 minutes, or until cooked. You'll know the pandan cupcakes are done when a toothpick inserted into the middle of the cupcake comes out clean.
  • Allow the cupcakes to cool, then pipe on the frosting. Then sprinkle some coconut shreds and drizzle the coconut sugar syrup.
  • Eat immediately, or store in an airtight container for a few days in the refrigerator. ENJOY!
Keyword 4th of july snacks, 5-ingredient dessert, afternoon snack, authentic indonesian recipes, authentic recipes, dessert, easy dessert recipes, easy snack recipes, easy snacks, indonesian food, snack, vegetarian, vegeterian recipes

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