Coconut Cupcakes with Coconut Cream Cheese Frosting

Coconut cupcakes 9

I’ve recently developed quite an affinity for coconut, ever since I used it in truffles. I always used to underestimate its taste but I’m now a firm (actually, somewhat flabby) believer. I had some desiccated coconut in the cupboard so I modified my traditional vanilla cupcake and cream cheese frosting recipe to accommodate coconut flakes and coconut milk and the result was amazeballs! These cupcakes are smooth, moist and the perfect balance of flavours. You don’t want them to be too vanilla-y or almond-y because the coconut will go unnoticed, and similarly, you don’t want them to the coconut to overpower the other flavours. This recipe incorporates all of those flavours and brings everything together with a light and fluffy creamy frosting that will leave you wanting more.

Coconut Cupcakes

  • Servings: 12 -16
  • Difficulty: intermediate
  • Print

Coconut cupcakes 1Stuff coconut dreams are made of:

  • 1½ cups all purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoons salt
  • ½ cup butter, room temperature
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla paste (or essence)
  • 1 teaspoon almond essence
  • ½ cup coconut milk (+ 2 tablespoons for frosting)
  • ½ cup desiccated coconut (+ another ½ cup for frosting)

Making it happen:

Coconut cupcakes 31. Preheat your oven to 180°C.
With an electric mixer, beat the butter and sugar until soft and fluffy, about 4-5 minutes, scraping down the sides when needed. Add the eggs, one at a time, and beat until well mixed, again scraping down the sides. Add the vanilla paste (or essence) and almond essence and stir until combined.

Coconut cupcakes 42. Sift together the flour, baking powder and salt.
In three stages, add the dry ingredients and coconut milk to the batter, beginning and ending with the dry, mixing until just combined. Add the desiccated coconut.

 

Coconut cupcakes 53. Pour the batter into 12 individually lined muffin cups. Bake for 15-18 minutes until a toothpick comes out clear.

 

 

Coconut cupcakes 6Coconut Cream Cheese Frosting:

  • 100g butter, room temperature
  • 150g plain cream cheese, also room temperature
  • 3 cups icing sugar
  • 1 teaspoon vanilla paste (or essence)
  • 1 teaspoon almond essence
  • 2 tablespoons coconut milk

Coconut cupcakes 71. Cut the butter into small cubes and allow to reach room temperature. In a large bowl, beat the butter and cream cheese on high until light and fluffy, 3 – 4 minutes. Add the coconut milk and beat only until it’s fully mixed, about 5 seconds. Stir with a wooden spoon or spatula.

Coconut cupcakes 82. Sift in the icing sugar, stir with a spatula or wooden spoon until loosely combined, then beat until fully combined, about 30 seconds, scraping down the sides and bottom of the bowl. Add the vanilla essence and almond essence and give the frosting one last beat. Ice the cupcakes and generously sprinkle desiccated coconut over them.  

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