Hello friends! Today I will show you how to make these delicious coconut cupcakes, frosted with a simple Coconut Buttercream frosting.
Course Dessert
Cuisine American
Keyword coconut, cupcakes
Prep Time 30 minutesminutes
Cook Time 18 minutesminutes
0 minutesminutes
Total Time 48 minutesminutes
Servings 14cupcakes
Calories 230kcal
Author Camila Hurst
Ingredients
Coconut Cupcakes
1 1/4cupsall-purpose flour160 grams
1tspbaking powder
1/4tspbaking soda
1/4tspfine sea salt
1/2cupunsalted butter softened113 grams
1cupgranulated sugar200 grams
3large eggs room temperature
1tspvanilla extract
1/4tspcoconut extractoptional
1/2cupcoconut milk room temperature120 ml
1/4cupshredded coconut
Coconut Buttercream
1cupunsalted butter room temperature226 grams
2 1/2 to 3 1/2cupspowdered sugar312 to 437 grams
2tspvanilla extract
1/4tspcoconut extractoptional
2tbspcoconut creamor milk
To decorate
1/2cupshredded coconut
Instructions
Coconut Cupcakes
Pre-heat the oven to 350ºF, and line 14 cupcake tins with cupcake liners.
Next, sift or whisk the flour, baking powder, baking soda, and salt together in a bowl. Set aside.
In the bowl of an electric mixer, beat the butter at medium speed, for about 1 minute.
Add the sugar and beat for another 1 to 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary.
Add the eggs, one at a time, mixing each egg until combined before adding the next.
Add the vanilla extract and coconut extract if using, and stir to combine.
Add the coconut milk in and mix.
Now add the flour mixture and the shredded coconut to the bowl and mix to combine until the batter is smooth, lump free, and you see no more dry ingredients in.
Pour the batter evenly onto the cupcake tins, filling about 2/3 of the way.
Bake for about 18 minutes. Start checking if the cupcakes are baked at the 15 minute mark, and keep baking and checking as necessary.
To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking.
Let the cupcakes cool down before filling and frosting. Coconut Buttercream
Coconut Buttercream
To make the coconut buttercream start by beating the butter in the bowl of an electric mixer for a couple of minutes, until fluffy and creamy.
Add the powdered sugar and mix on low to combine. Add the coconut milk, the vanilla extract, and coconut extract if using any.
Mix for another minute or so at medium speed until the buttercream is fluffy and smooth. If the buttercream is too runny, add more powdered sugar to make it stiffer, and if it’s too hard, add a bit more coconut milk to make the buttercream softer and creamier.
To assemble
Pipe the frosting on top of the cupcakes. I used a large round tip to pipe the frosting, and then immediately after piping, dip the frosting in shredded coconut. I decorated the tops of my cupcakes with Coconut Fudge filled Macarons and Coconut Fudge Truffles.
Storage
Store the cupcakes in an air tight container in the fridge for up to 4-5 days.
Notes
Recipe for the Coconut Fudge (aka coconut brigadeiro) can be found here.Recipe for the Coconut Fudge Macarons can be found here.