Coconut Cupcakes with Buttercream Frosting Recipe

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Jim Daniels Modified: March 24, 2022
Coconut Cupcakes with Buttercream Frosting Recipe

How To Make Coconut Cupcakes with Buttercream Frosting

Brimming with sweet coconut flavor, these moist coconut cupcakes are perfect for any occasion! They’re topped with buttercream frosting for luscious touch.

Preparation: 25 minutes
Cooking: 20 minutes
Cool Time: 1 hour
Total: 1 hour 45 minutes

Serves:

Ingredients

For Coconut Cupcakes:

  • cupscake flour
  • tspbaking powder
  • ¼tspsalt
  • ½cupbutter,unsalted, at room temperature
  • ¾cupsgranulated sugar
  • 1egg,large, at room temperature
  • 2egg whites,large, at room temperature
  • 1tspcoconut extract
  • ½tspvanilla extract
  • cupcoconut milk,canned, at room temperature
  • 1⅓cupscoconut,unsweetened, shredded

For Buttercream Frosting:

  • 14tbspbutter,at room temperature, preferably 8 tbsp unsalted 6 tbsp salted
  • 3cupspowdered sugar
  • 1tspcoconut extract,to taste
  • 3tbspcoconut milk,canned

Instructions

Buttercream Frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy. 

  2. Add in powdered sugar, coconut extract and 2 tablespoons of coconut milk and mix until pale and fluffy, while adding in remaining coconut milk to thin if needed.

Coconut Cupcakes:

  1. Preheat oven to 350 degrees F. Line a muffin pan with 12 paper cupcake liners, set aside. 

  2. Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk for 20 seconds to evenly distribute.

  3. 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. 

  4. Add in ⅓ of the flour mixture and mix on low speed just until combined then blend in ½ of the coconut milk, mixing just until combined. Mix in another ⅓ of the flour mixture, then mix in remaining ½ of the coconut milk (again mixing just until combined after each addition). Finish by mixing in the last ⅓ of the flour mixture. 

  5. 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 ⅔ full.

  6. Bake in preheated oven for 18 to 20 minutes until toothpick inserted into center comes out clean. Cool cupcakes on wire rack for 1 hour. 

  7. 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.

  8. Serve and enjoy.

Nutrition

  • Calories: 486.45kcal
  • Fat: 28.15g
  • Saturated Fat: 19.31g
  • Trans Fat: 0.85g
  • Monounsaturated Fat: 5.89g
  • Polyunsaturated Fat: 1.00g
  • Carbohydrates: 57.88g
  • Fiber: 1.12g
  • Sugar: 42.52g
  • Protein: 3.19g
  • Cholesterol: 69.28mg
  • Sodium: 114.12mg
  • Calcium: 57.99mg
  • Potassium: 106.00mg
  • Iron: 2.18mg
  • Vitamin A: 183.74µg
  • Vitamin C: 0.47mg
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