Coconut cupcakes

I told you I’d be back soon. And I’m back with one of my favorite recipes! These coconut cupcakes are a staple in my kitchen and one I use often in my catering.

These aren’t just coconut cupcakes, these are damn good coconut cupcakes.

Coconut Cupcakes

Frosting coconut cupcakes

They are light, flavored with coconut milk and coconut extract. Originally I didn’t use coconut extract, but I found that the flavor of the coconut milk had too subtle a flavor in the baked cupcakes. The addition of coconut extract helps bring that flavor front and center.

Coconut cupcakes

Topped with a swirl of cream cheese buttercream also infused with the flavor of coconut, and a sprinkling of toasted coconut, this is a coconut lover’s sugary dream.

Coconut cupcakes

Coconut Cupcakes
Adapted from Sky High Cakes
Makes one dozen cupcakes
Print this recipe

3 egg whites
1/4 cup whole milk
1 teaspoon coconut extract
1 1/2 cup all-purpose flour
1 cup sugar
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, at room temperature.
1/2 cup coconut milk

Preheat oven to 350 degrees F. Line a muffin pan with paper liners, or grease with butter.

Put the egg whites in a medium bowl. Whisk slightly and and add the milk and coconut extract.

In the bowl of a stand mixer fitted with a paddle attachment, sift together the flour, sugar, baking powder and salt. Add the butter and coconut milk and mix on low until moistened, then raise the speed and mix on medium high until light and creamy, scraping down the bowl as necessary.

Add the egg white mixture in two additions, mixing and scraping down the bowl between each addition. Pour the batter into the prepared muffin pan, filling each liner about 3/4 full.

Bake until lightly golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Coconut Cream Cheese Buttercream

8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
4 cups confectioner’s sugar, sifted
1 tsp pure vanilla extract
1 cup unsweetened coconut

Cream together butter and cream cheese until light and fluffy. Add sugar and vanilla, mixing until smooth and creamy.

Spread the coconut on a sheet pan. Place in the oven on boil, checking every two minutes. Be careful, the coconut will burn fast. Stir the coconut as needed to promote even toasting. The coconut is toasted when it is golden brown.

Frost the cupcakes with the coconut cream cheese buttercream and sprinkle each with the toasted cupcakes .

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10 Responses to Coconut Cupcakes

  1. alison @ Ingredients, Inc. says:

    These look so incredible! Omg my mouth is watering!

  2. Jennifurla says:

    I just said yum outload, they do look damn great.

  3. Cooking Creation says:

    Wow! These look fantastic!

  4. spike. says:

    those do look damn good!

  5. megcjones says:

    gorgeous gorgeous! what sweet little treats.

  6. Brittany says:

    LOVE LOVE LOVE your blog!!

  7. Alli says:

    Triple coconut?? I am sold!

  8. Marina says:

    These look incredible, I can't wait to try them when get back home to my kitchen! Your blog is absolutely brilliant!

  9. Becki's Whole Life says:

    These look wonderful and simple – love it. Coconut cake is probably top 3 with me so I will have to keep this recipe handy!! I can never understand why some people have an aversion to coconut…

  10. Kyle says:

    I'm sitting at work getting ready to marinade ribs…now i'm thinking cupcakes will be for dinner! Hope the CEO doesn't mind…haha :)

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