Coconut Cupcakes with Fluffy Coconut Buttercream

posted on March 27, 2015 by Brenda

These Coconut Cupcakes with Fluffy Coconut Buttercream are every bit as wonderful as you can imagine!

Coconut Cupcakes with Fluffy Coconut Buttercream from afarmgirlsdabbles.com

 

I think a big ol’ bowl of freshly whipped buttercream is one of the most awesome creations to come out of the kitchen. Can I get an Amen?!

If the thought of coconut and creamy, fluffy buttercream makes you giddy, you are going to love these Coconut Cupcakes with Fluffy Coconut Buttercream!

[rss-cut]

Coconut Cupcakes with Fluffy Coconut Buttercream from afarmgirlsdabbles.com

Coconut has been on my mind lately. I just can’t shake it. Just recently, I made some incredibly awesome German chocolate macaroons for my dad’s birthday. And I couldn’t resist ordering a coconut dark chocolate mocha on an afternoon Caribou Coffee date with my sisters last weekend on Grand Avenue. You might even see a pretty little coconut cream dessert next week, right here on the blog. If I were you, I’d be sure to check back. They are adorable and scrumptious, perfect for Easter or any spring or summer gathering.

The coconut cupcakes in this recipe are dense and moist, yet perfectly tender. I ground the coconut flakes nice and fine, adding firmness to the cupcakes, plus more of that yummy coconut flavor.

Coconut Cupcakes with Fluffy Coconut Buttercream from afarmgirlsdabbles.com

Creating sweet and fluffy buttercream frosting makes me seriously happy. I simply add butter and powdered sugar to the mixing bowl, and then turn on the KitchenAid and let it fly. And when I come back, I have a little bit o’ heaven in my bowl.

Coconut Cupcakes with Fluffy Coconut Buttercream from afarmgirlsdabbles.com

I love the look of those fancy cupcake shops’ frosting, so perfectly mounded on top of their cupcakes. For those who aren’t keen on using pastry bags and tips, this scooping method offers the perfect solution. I used the biggest scoop I own for these cupcakes, affording a good amount of buttercream in each and every cupcake bite. You’re welcome. :)

Coconut Cupcakes with Fluffy Coconut Buttercream from afarmgirlsdabbles.com

Knowing that my sisters and their families were coming to stay with us during Spring Break last week, I made a double batch of these cupcakes. They stood alongside a pan of Mom’s fudgy brownies, sprinkled with colorful mini M&M’s, to celebrate a few family birthdays.

Coconut Cupcakes with Fluffy Coconut Buttercream from afarmgirlsdabbles.comI adore these little cakes. They are everything a coconut cupcake should be…pretty, fun, and full of coconut flavor. And, have I mentioned the awesome coconut buttercream?!

Print Recipe

Coconut Cupcakes with Fluffy Coconut Buttercream

Yield: 12 cupcakes

Cook Time:18 minutes

Calories per serving: 461

Ingredients:

for the coconut cupcakes:

  • 1/3 c. packed sweetened shredded coconut
  • 1-1/4 c. all-purpose flour
  • 1-1/4 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/2 c. unsalted butter, at room temperature
  • 3/4 c. sugar
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 2 tsp. coconut extract
  • 1 tsp. pure vanilla extract
  • 1/2 c. unsweetened coconut milk, very well stirred

for the fluffy coconut buttercream:

  • 1 c. unsalted butter, at room temperature
  • 3-1/2 c. powdered sugar
  • pinch of kosher salt
  • 2 T. half and half
  • 2 tsp. coconut extract
  • 1 tsp. pure vanilla extract
  • large flake coconut, optional, for adding to the top of the buttercream

Directions:

for the coconut cupcakes:

Preheat oven to 350°. Line a standard muffin tin with twelve paper liners.

Add shredded coconut to the bowl of a food processor and pulse until finely ground. Transfer ground coconut to a medium bowl, along with flour, baking powder, and salt. Whisk to combine.

Place butter and sugar in the bowl of an electric stand mixer and cream on medium-high speed until pale and fluffy, about 3 minutes. Add the egg, egg white, coconut extract, and vanilla extract, and beat until completely combined, occasionally scraping down the sides of the bowl. Reduce mixer speed to low and then add the coconut/flour mixture in three batches, alternating with two additions of coconut milk, and beating until each addition is just combined.

Divide the batter evenly between the lined cups. Bake until a toothpick inserted in the center comes out just barely clean, about 18 minutes. Remove from the oven and let cupcakes cool in the pan for 10 minutes, and then remove cupcakes to a wire rack to cool completely.

for the fluffy coconut buttercream:

In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and salt, and beat on low to incorporate. Add half and half, coconut extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.

to assemble the cupcakes:

Use a large cookie scoop (I used this one) to top each cupcake with a round of coconut buttercream. Gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream onto the cupcake. The coconut buttercream recipe makes just enough frosting for twelve cupcakes frosted in this generous manner, so try not to snitch too much out of the bowl! Top the buttercream with some large flake coconut, if desired, to finish off the cupcakes.

Coconut cupcakes recipe adapted from Martha Stewart. Fluffy coconut buttercream from a farmgirl’s dabbles.

©

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more info.

posted in Cupcakes, Desserts & Sweets, Easter, Holiday
44 Comments »