Pandan Cupcakes Recipe
Pandan Cupcakes are soft, fragrant and green with a natural tropical flavor. They are perfect for tea time, parties or just a sweet treat at home.
Ingredients
- 120 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 100 g sugar
- 60 ml vegetable oil
- 60 ml coconut milk
- 2 tbsp pandan extract or pandan juice
- 1 tsp vanilla extract
Instructions
Preheat the Oven
- Preheat oven to 180°C (350°F). Line a cupcake tray with paper liners for easy baking.
Mix Dry Ingredients
- In a bowl, combine flour, baking powder, and salt. Stir until evenly mixed.
Beat Eggs and Sugar
- In another bowl, whisk eggs and sugar until light and fluffy using a whisk or electric mixer.
Add Wet Ingredients
- Add vegetable oil, coconut milk, pandan extract and vanilla. Mix until smooth and well combined.
Combine Wet and Dry Ingredients
- Gently fold dry ingredients into wet mixture. Stir carefully to keep batter light and airy.
Fill Cupcake Liners
- Spoon batter into liners, filling about 3/4 full for perfect rise.
Bake the Cupcakes
- Bake in preheated oven for 18–20 minutes. Test with a toothpick; it should come out clean.
Cool the Cupcakes
- Remove cupcakes from oven. Let them cool in the tray for 5 minutes, then transfer to a wire rack.
Optional Decoration
- Once cooled, top with whipped cream, shredded coconut or a drizzle of pandan glaze if desired.
Notes
- Use fresh pandan juice for the best aroma.
- Do not overmix the batter to keep cupcakes fluffy.
- Use coconut milk for a subtle tropical flavor.
- Line cupcake tray to prevent sticking and easy removal.
- Let cupcakes cool completely before decorating.