Description
Delight in these moist cupcakes topped with a rich and creamy coconut buttercream frosting. Infused with shredded coconut and coconut milk, these cupcakes boast a tropical twist that pairs perfectly with the luscious toasted coconut and optional malted milk ball garnish, making them an irresistible treat for any occasion.
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup sweetened shredded coconut
- ½ cup unsalted butter (at room temperature)
- ¾ cup granulated sugar
- 1 egg (at room temperature)
- 1 egg white (at room temperature)
- 1 teaspoon vanilla extract
- ½ cup unsweetened coconut milk (well-stirred)
Coconut Buttercream Frosting
- 1 cup unsalted butter (at room temperature)
- 2½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup toasted coconut
- Whoppers Robin’s Eggs malted milk balls (optional)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit. Line standard muffin tins with paper liners to prepare for the cupcake batter.
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Using a food processor, pulse the sweetened shredded coconut until finely ground, then whisk it into the flour mixture. Set this mixture aside.
- Cream butter and sugar: With an electric mixer set on medium-high speed, cream the unsalted butter and granulated sugar together until pale and fluffy, which should take about 3 minutes.
- Add eggs and vanilla: Add the egg, egg white, and vanilla extract to the butter mixture and beat until fully combined, scraping down the bowl sides as necessary.
- Combine wet and dry ingredients: Reduce the mixer speed to low. Add the flour mixture in three separate batches, alternating with two additions of coconut milk. Beat until just combined after each addition to create a smooth batter.
- Fill and bake cupcakes: Divide the batter evenly between the lined muffin cups. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping occasionally to scrape down the bowl. Reduce the speed to low and gradually add the powdered sugar. Once fully incorporated, increase the speed to medium-high, then add the vanilla and coconut extracts. Continue to whip until the frosting is light, fluffy, and creamy, about 2 minutes.
- Frost and garnish cupcakes: With an offset spatula, spread a generous mound of frosting on each cupcake, creating a well in the center. Pour the toasted coconut into a shallow bowl, then gently roll the sides of each frosted cupcake in the toasted coconut. Optionally, top each cupcake with a few Whoppers Robin’s Eggs malted milk balls for a festive touch.
- Storage: Store the finished cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Ensure all dairy ingredients are at room temperature for better mixing and texture.
- Grinding the shredded coconut helps distribute the coconut flavor evenly throughout the cupcakes.
- Use an offset spatula for smooth and precise frosting application.
- If desired, substitute the Robin’s Eggs malted milk balls with other candies or nuts as a decorative topping.
- Store cupcakes in a cool, dry place to prevent the frosting from melting or becoming too soft.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
