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Coconut Cupcakes with Coconut Buttercream

The subtle taste of coconut is perfect, and the cupcake has just the right texture. A delicious dessert that has been made for my birthday three years and counting! Make sure you use full fat canned coconut milk and not the soy product found by the milk.
Course Desserts
Cuisine American
Keyword buttercream, cake, coconut, cupcake, cupcakes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 cupcakes
Calories 374kcal
Author Jesseca

Ingredients

  • For the cupcakes:
  • 2 cups all-purpose flour
  • teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup coconut oil melted and cooled
  • ½ cup butter soft
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla bean paste or 1-1/2 teaspoon pure vanilla extract
  • 1 cup full fat coconut milk from a can
  • For the coconut buttercream:
  • 1 cup butter soft
  • cups powdered sugar
  • 1/3 cup full fat coconut milk from a can
  • 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • pinch of salt

Instructions

For the cupcakes:

  • 1. Preheat the oven to 350 degrees. Line 18 standard muffin cups with paper liners. Set aside.
  • 2. Whisk together the flour, baking powder, and salt in a medium measuring cup. Set aside.
  • 3. Combine the coconut oil, butter, and sugar in the bowl of an electric mixer. Beat on medium speed for three minutes or until light and fluffy.
  • 4. Scrape the sides of the bowl. Add the eggs, one at a time, until incorporated.
  • 5. Stir in the vanilla bean paste.
  • 6. Add the dry ingredients and coconut milk. Stir until just combined.
  • 7. Divide between your prepared cupcake liners. Bake 15-18 minutes, or until a toothpick comes out clean. Cool completely.

For the coconut buttercream:

  • 1. Whisk the butter two minutes until fluffy.
  • 2. Add the powdered sugar, half a cup at a time, as well as the coconut milk, vanilla bean paste, and salt.
  • 3. Whisk on medium/high speed for two additional minutes, scraping the sides of the bowl
    as needed.
  • 4. Use to frost your cooled cupcakes.

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 37g | Protein: 3g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 324mg | Fiber: 1g | Sugar: 25g