Dessertscookingclassy4.7
Coconut Cupcakes with Coconut Buttercream Frosting
My favorite coconut cupcakes ever! They're soft and fluffy, perfectly moist and they're brimming with sweet coconut flavor. The perfect treat for any occasion!
👥 12 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 25 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- spatula
📝 Preparation Steps
1
For the cupcakes:
2
Preheat oven to 350 degrees. Line a muffin pan with 12 paper cupcake liners, set aside.
3
Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk ⏱️ 20 seconds to evenly distribute.
4
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. Mix in egg then mix in egg whites one at a time. Blend in coconut extract and vanilla extract.
large egg, (at room temperature)1large egg whites, (at room temperature)2(198g) butter, (at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted))14 Tbsp(380g) powdered sugar3 cupscoconut extract1 tsp- 1 tsp coconut extract, (to taste)1/2
5
Add in 1/3 of the flour mixture and mix on low speed just until combined then blend in 1/2 of the coconut milk, mixing just until combined. Mix in another 1/3 of the flour mixture, then mix in remaining 1/2 of the coconut milk (again mixing just until combined after each addition). Finish by mixing in the last 1/3 of the flour mixture.
6
Remove bowl and scrape sides and bottom of bowl with a spatula and fold gently just until evenly incorporated. Divide batter among paper lined muffin cups filling each cup about 2/3 full.
cups (198g) cake flour*1 1/2cup (113g) unsalted butter, at room temperature1/2cups (160g) granulated sugar3/4cup (155ml) canned coconut milk, (at room temperature)2/3cups (115g) shredded unsweetened coconut1 1/3(198g) butter, (at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted))14 Tbsp(380g) powdered sugar3 cups
7
Bake in preheated oven until toothpick inserted into center comes out clean about ⏱️ 18 - 20 minutes. Cool cupcakes on wire rack.
8
Pour coconut into a small bowl. Once cupcakes are cool frost with coconut frosting, then immediately after frosting each cupcake dip tops in coconut to fully cover. Store cupcakes in an airtight container.
9
For the frosting:
10
In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy.
11
Add in powdered sugar, coconut extract and 2 Tbsp coconut milk and mix until pale and fluffy, while adding in another 1 Tbsp coconut milk to thin if needed.
coconut extract1 tsp(198g) butter, (at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted))14 Tbsp(380g) powdered sugar3 cups- 1 tsp coconut extract, (to taste)1/2
Nutrition Facts
calories
531 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
2 g
sugar Content
45 g
sodium Content
188 mg
protein Content
4 g
cholesterol Content
69 mg
carbohydrate Content
60 g
saturated Fat Content
22 g
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