Coconut Cupcakes
User Reviews
5.0
3 reviews
Excellent
Coconut Cupcakes
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Cupcakes
- 1 cup butter room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1 tsp. coconut extract
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 3/4 cups all-purpose flour
- 14 oz. coconut cream
Raspberry Filling
- 3 T . cornstarch
- 1/2 cup granulated sugar
- 6 oz . fresh raspberries
- 1/3 cup water
Frosting
- 1 cup butter room temperature
- 3 1/2 cups powdered sugar
- 4 1/2 T. milk
- 1 tsp. coconut extract
Garnish
- 24 raspberries
- 1/2 cup Toasted Coconut
Instructions
Filling
- In a small saucepan, add in the sugar and cornstarch. Whisk until combined.
- Add in the raspberries and water, whisking until combined.
- Bring the mixture up to a boil and let boil for 2 - 4 minutes until thickened. Be sure to mash the raspberries with the back of a wooden spoon while it's boiling.
- Place into a bowl, cover with plastic wrap and place in the fridge to chill.
Cupcakes Preheat oven to 325 degrees. Place the cupcake liners into two cupcake pans. Set aside.
- In a large mixing bowl, add in the butter and granulated sugar. Mix until light and fluffy.
- Add in the vanilla extract, coconut extract and the eggs one at a time. Beat the egg into the mixture until thoroughly incorporated before adding the next egg. Scrape down the sides of the bowl and beat in any additional egg.
- In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
- Add the coconut cream into a dish and stir. This will help incorporate any liquid that has separated and loosen the cream up some.
- Add the flour and coconut cream alternately always starting and ending with the flour. I did 3 additions of flour and 2 additions of coconut cream. Scrape down the sides and mix to combine.
- Fill the cupcake liners 3/4 full.
- Place the cupcakes into the oven and bake for 28 minutes or until done. Remove from the oven and let cool completely before adding the filling or frosting.
Frosting
- In a large bowl, add in the butter, powdered sugar, milk, and coconut extract. Mix on medium until incorporated. Turn mixer on high and beat for another 1 - 2 minutes until light and fluffy.
- Add half of the frosting into a disposable bag fitted with a 1M tip.
Assemble
- Using a small knife, cut a hole in the center of the cooled cupcakes. Make sure it doesn't go all the way through the cupcake though.
- Add the chilled raspberry filling in a disposable piping bag. Fill each of the cupcakes to the top of the cupcake with the filling.
- Using the frosting in the piping bag, add a swirl to each cupcake.
- Add some toasted coconut to the top of each cupcake and top with fresh raspberry.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Cholesterol
67mg
(22%)
Sodium
215mg
(9%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
515IU
(10%)
Vitamin C
2.8mg
(3%)
Calcium
20mg
(2%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 67mg | 22% |
| Sodium | 215mg | 9% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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