Coconut Cupcakes with Fluffy Coconut Buttercream
These Coconut Cupcakes with Fluffy Coconut Buttercream are every bit as wonderful as you can imagine!
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!
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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.
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.
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. :)
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.
I 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?!
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.
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These cupcakes were absolutely amazing. The taste, texture and level of coconutty-ness were perfection. I paired them with my favorite italian buttercream frosting and I LOVED the result. Thanks so much for sharing this recipe with us :)
Thank you for sharing your recipe! I made the cakes tonight to frost in the morning and they’re lovely. I appreciate that they aren’t overly sweet and have such a tender crumb. So pleased! Thank you again.
Wonderful! So glad you liked these!
These ARE AMAZING!!!! LOVE them!! Thank you!
I made these today and my husband says these are the best cupcakes that I have ever made! Thank you for this recipe! It’s definitely a keeper!
Hi!
Today is Monday and I was wondering if I can make the frosting today for a cake I am baking Friday? I’m making several cakes and want to get making the frosting out if the way. The buttercream I make does not have half and half so I make it in advance and just keep it in a cool place. Can I do that with this recipe? Thanks!!
I Tried The Recipe And Believe Me It Was Really Wonderful. Thankks Brenda For The Recipe
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Thank you for such a quick response! So, did you frost them and store them in an airtight container?
I am making these today (Saturday) for Easter Sunday. If i frost them today, I am concerned the frosting will harden. Have you made these a day in advance? Any suggestions?
Hello Mary Beth – the last time I made these, I made them 2 days in advance and they were still wonderful. You’ll be just fine. Enjoy. And Happy Easter to you!
I made these for a birthday party and I was impressed. I thought that they were going to be dry but they were super moist and flavorful. I also made the buttercream and it was super delicious as well. I did’t have the 1/2 & 1/2 so I used heavy whipping cream and the frosting was so light and airy. I scooped the frosting on the cupcakes but had some left over (yay for me and my spoon) and each was generously frosted. One lady commented that it was the best coconut cake that she had ever tasted. I will definitely keep this in my arsenal of favorite cupcakes to make! Thanks so much.
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Hi Brenda regarding the half & half that you put on your frosting well I can’t get them in Australia.What would you substitute the half & half with or is there any half & half recipe that I can make? That coconut cupcakes sounds scrumptious. Thank you for the recipe.
These look so good! I have a question… if you don’t mind me asking, what brand is your coconut extract? I recently bought some of Adam’s Best and it was terrible… it just tasted really artificial and not like coconut at all! I’m hoping you might have a better one up your sleeve. :)
Hello Valentina – I used the McCormick brand.
These look amazing! Count me in for anything involving coconut! I always get confused when recipes call for coconut milk though…is that the stuff in a can that isn’t refrigerated or in a carton that is, similar to almond milk?
Hi Diana, and thank you! I used the coconut milk in a can (usually 13.5 or 14 oz.), found in the Asian section of the grocery store. It settles quite a bit in the can, with the solids at the bottom and the liquid to the top – so just make sure you get it all incorporated before measuring it out for the recipe.
I lust after coconut. The frosting!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You outdid yourself.
Ohhhh I adore coconut. Your cupcakes are beautiful!
Thanks, Aggie! :)
Tablespoon
Tablespoon of
That buttercream!! So dreamy!
What is the T half & half? I’m assuming it’s teaspoon? Help! I’m making these as I’m typing!
Hi Val – that is 2 tablespoons of half and half.
Oh, Brenda, you must have been thinking of me when you made these. They look so yummy!
Definitely. :) xo
Oh oh oh. These are lovely. And I do love coconut!
Thanks, Allie!
I love anything with coconut in them. These are perfection and why have I never just used a scoop to put frosting on top?? Genius! I will be making these this week just before our son comes home for Easter. Thank you Brenda!! Looking forward to your next masterpiece.
Using a scoop is so much fun!! Enjoy your time with your son over Easter.
I love the scoop for putting on the frosting! Never did that before! This recipe is a winner! It will be on my list of “Must Make”!
Thanks, Donna. I think I’ll def be using scooped frosting more often. It’s been a hit. Especially with a big helping of dreamy creamy buttercream!
Coconut is one of my favorites – I need one of these asap!
Oh yum….look and sound so good. Pinned to make later…it may be my first baking project with my new KitchenAid recently purchased!
Excellent. Have fun with this!
Wow! These look amazing. Coconut in the cupcakes and in the frosting! Mmmmm!
There is a lot of coconut flavor – and they are very fragrant, too.
Oh, my gosh, that mound of icing is calling my name! I can never resist a coconut dessert!!!
These cupcakes are perfection! Love the big scoop of fluffy frosting on top, YUM!!!