Pandan Cupcake
Pandan cupcakes are soft, green-colored desserts flavored with pandan extract, offering a sweet, grassy, vanilla-like taste. Made with basic ingredients like flour, eggs, and butter, they often include coconut milk or cream cheese frosting. Popular in Southeast Asia, these cupcakes are known for their flavor, color, and versatility.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Cupcake or muffin tray
- Paper cupcake liners
- Sifter
- Cooling rack
- Oven
Ingredients
- 1 cup all-purpose flour 120g
- 1/2 cup granulated sugar 100g
- 1/2 cup unsalted butter softened (113g)
- 2 large eggs
- 1/4 cup pandan extract or pandan juice 60ml
- 1/4 cup coconut milk 60ml
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tray with 12 paper liners.
- Cream the butter and sugar in a mixing bowl until light and fluffy using a hand mixer or stand mixer.
- Add eggs one at a time, beating well after each addition.
- Mix pandan extract and coconut milk in a small bowl.
- Sift flour, baking powder, and salt in another bowl.
- Alternate adding dry and wet ingredients to the creamed mixture. Start with flour and end with flour. Mix until just combined.
- Divide the batter evenly among the 12 cupcake liners.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Frost if desired, using cream cheese or whipped coconut frosting.
Notes
Note: Store in an airtight container for up to 3 days at room temperature.