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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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Recently, I tried my hand at making these delicious and easy pandan cupcakes, and they were a hit with my friends and family! If you’re unfamiliar with pandan, it’s a fragrant tropical plant commonly used in Southeast Asian cuisine to infuse a sweet and unique flavor into dishes, especially desserts.

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 does pandan taste like? What flavor does pandan have?

Pandan tastes sweet and mildly vanilla-like, with subtle undertones of rose and almond (Tastylicious). There’s also a certain tropical feel to the flavor, complemented by hints of white rice, coconut, and a grassy, floral aroma.

When I use pandan leaves or extracts in my recipes, I notice that many people compare its flavor to that of vanilla. However, pandan is more than just a simple sweet taste. It possesses a more complex flavor profile that includes a grassy undertone and hints of coconut (Mashed.com).

For my easy pandan cupcakes recipe, the specific flavor of pandan works wonders in this dessert. Although pandan leaves are fibrous and have no taste when eaten raw, their delightful flavor truly shines through when cooked or incorporated as an extract.

What You Need to Make Pandan Cupcakes Recipe

For the Pandan Cupcakes

  • 1 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • pinch of salt
  • 2 large eggs, at room temperature
  • 3/4 cup caster sugar (or granulated sugar)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup whole milk, warmed
  • 2 tsp pandan extract (I like this one)
  • 1 1/2 tsp coconut oil, melted

To Garnish

How to Make Pandan Cupcakes Recipe

  1. Preheat oven to 350°F/180°C. Line a 12-cavity muffin pan with cupcake liners or lightly grease with extra melted coconut oil.
  2. In a large bowl, vigorously mix the eggs and sugar with an electric mixer until light and fluffy – about 5-7 minutes.
  3. Sift in the flour, baking powder, and salt into the egg and sugar mixture and mix on low speed until combined.
  4. Mix in the melted butter, warmed milk, and pandan extract on low speed until just combined.
  5. Pour the pandan batter into the prepared muffin pan, filling each cavity about 2/3 of the way up.
  6. Bake for 21-23 minutes, or until fully cooked through. You’ll know the pandan cupcakes are done when a toothpick inserted into the middle of the cupcake comes out clean.
  7. Allow the cupcakes to cool, then pipe on the frosting. Then sprinkle some coconut shreds and drizzle the coconut sugar syrup.
  8. Eat immediately, or store in an airtight container for a few days in the refrigerator. ENJOY!

Serving and Storage

Now that we’ve baked these yummy pandan cupcakes, let’s talk about how to serve and store them so that you can enjoy them to the fullest.

Serving Suggestions

These pandan cupcakes are not only delicious but also visually appealing. I like to serve them on a decorative platter or a cake stand, which creates an eye-catching centerpiece at any gathering. Adding an edible garnish, such as a sprinkle of shredded coconut or a mint leaf, can make it look its best.

I also recommed pairing these pandan cupcakes with a cup of coffee or tea. Soooo good!

Storing Tips

To make sure your pandan cupcakes stay fresh and delicious, proper storage is essential. Remember these simple but important tips:

  • Keep your cupcakes in an airtight container to maintain freshness.
  • Store them at room temperature for up to three days. Avoid refrigerating them, as this can dry out the cake.
  • When storing cupcakes with coconut vanilla frosting, allow the frosting to firm up a bit by leaving the cupcakes uncovered at room temperature for about an hour.
  • After the frosting has firmed up, you can then cover the cupcakes with plastic wrap or store them in an airtight container.

What is the secret to moist cupcakes?

One crucial factor that contributes to moist cupcakes is not overmixing the batter. When I prepare my Pandan cupcake batter, I like to mix the dry ingredients into the wet ingredients just until combined – no more.

Another tip that’s helped me is to keep an eye on the baking time. I recommend checking the cupcakes a few minutes before the suggested baking time, using a toothpick to test if they are done. If the toothpick comes out clean or with a few crumbs sticking to it, the cupcakes are ready.

Additionally, I’ve found that using quality ingredients, can make a difference in the moisture and flavor of the cupcakes.

Finally, let me share with you a little trick I use: adding a little bit of coconut oil to the cupcake batter. Just a couple of teaspoons can make your Pandan cupcakes extra moist and tender.

By following these tips, I’m confident that you’ll achieve moist and delicious Pandan cupcakes that will surely impress. Enjoy!

Frequently Asked Questions

What is pandan cake made of?

In this easy Pandan Cupcakes Recipe, I used ingredients such as butter, sugar, eggs, and pandan extract for the cake batter.

Other basic ingredients like all-purpose flour, baking powder, and a bit of salt were also included. Finally, for a delightful finishing touch, I topped the cupcakes with a delicious coconut vanilla frosting.

How does pandan cake taste?

Pandan cake has a sweet and fragrant taste, with hints of coconut and vanilla. It is usually quite soft and moist, with a fluffy texture.

The flavor profile may vary depending on the recipe, but most pandan cakes have a subtly sweet flavor profile.

Is pandan like vanilla? Does pandan taste like vanilla?

Though some people may compare pandan to vanilla, I’d say they have distinct flavor profiles.

Both pandan and vanilla are commonly used to infuse desserts with lovely aromas and flavors, but the tastes are not interchangeable.

While vanilla has a more familiar, sweet and warm taste, pandan offers a slight grassy undertone and a more nuanced sweetness.

What is the secret to good cupcakes?

Based on my experience, the secret to making delicious cupcakes lies in a few key factors:

  • The right combination of ingredients
  • A proper balance between the flavors and the texture
  • Careful attention to baking times and temperatures
  • Personalized touches such as using high-quality extracts or making homemade frosting

Why does pandan taste so good?

In my opinion, the appeal of pandan’s flavor comes from its uniqueness and versatility.

As I mentioned earlier, pandan has a distinct taste that is mildly sweet with a hint of grassiness, combined with a calming aroma.

Its subtlety complements many dessert recipes, and it can be easily customized to suit individual preferences. The end result is a truly delicious and one-of-a-kind dessert experience.

Looking for More Easy Baking Recipes?

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If you make this easy Pandan Cupcakes recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.

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

Best Ever 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 2 votes
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Course Dessert, Snack
Cuisine Asian, Fusion, Indonesian
Servings 12 cupcakes
Calories 156 kcal

Ingredients
  

For the Pandan Cupcakes

  • 1 cup all-purpose flour
  • tsp baking powder
  • pinch of salt
  • 2 large eggs , at room temperature
  • ¾ cup caster sugar  (or granulated sugar)
  • ¼ cup unsalted butter , melted
  • ½ cup whole milk , warmed
  • 2 tsp pandan extract (I like this one)
  • 1 ½ tsp coconut oil , melted (plus more for greasing)

To Garnish

Instructions
 

  • Preheat oven to 350°F/180°C. Line a 12-cavity muffin pan with cupcake liners or lightly grease with extra melted coconut oil.
  • In a large bowl, vigorously mix the eggs and sugar with an electric mixer until light and fluffy – about 5-7 minutes.
  • Sift in the flour, baking powder, and salt into the egg and sugar mixture and mix on low speed until combined.
  • Mix in the melted butter, warmed milk, and pandan extract on low speed until just combined.
  • Pour the pandan batter into the prepared muffin pan, filling each cavity about 2/3 of the way up.
  • Bake for 21-23 minutes, or until fully cooked through. 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 afternoon snack, authentic indonesian recipes, authentic recipes, baked, dessert, dessert recipe, easy baking recipes, easy dessert recipes, easy recipes, easy snack recipes, easy snacks, indonesian food, plant-based snack, snack, vegetarian, vegeterian recipes

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