COCONUT CUPCAKES

COCONUT CUPCAKES

COCONUT CUPCAKES

posted by Jenn on June 29, 2017

COCONUT CUPCAKES

These Coconut Cupcakes are super soft and moist topped with a delicious coconut buttercream frosting!

These Coconut Cupcakes are so FUN! 🍍🍒

I love coconut, coconut milk, coconut candy, coconut creamer in my coffee…anything coconut because the taste and smell reminds me of a tropical island which always puts me in a good mood. ☀

These Coconut Cupcakes start out by using my favorite & super popular Vanilla Cupcake recipe. I then topped each cupcake with the irresistible coconut buttercream frosting (SO GOOD, I could of ate the whole bowl of frosting! 😀). And lastly, to make the cupcakes even more summer-y I added shredded coconut, cherries and pineapple.

Enjoy & I hope you all have a great 4th of July! 🇺🇸

JUST A FEW BAKING TIPS:

✓ DON’T OVERMIX: With almost all my cupcakes recipes, I always make sure to remind you to not OVERMIX  the cupcake batter. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.

✓ SCOOPING THE BATTER: I like to use an ice cream scooper to fill the cupcake batter into each cupcake tin. It makes it super easy and you know that each cupcake will be the same size.

✓ COCNUT BUTTERCREAM FROSTING: I love using International Delight Almond Joy creamer in this coconut buttercream frosting because it gives the frosting a thick, creamy, and exploding with coconut flavor everyone loves.

STEP-BY-STEP GUIDE ON HOW TO MAKE THESE COCONUT CUPCAKES:

Coconut Cupcakes

Yield: 12 Cupcakes

Prep Time: 10 minutes

Cook Time: 18-20 minutes

Total Time: 30 minutes

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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup shredded coconut
  • 12 cherries
  • 12 pineapple chunks
  • 1 (2 sticks) cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1 Tablespoons vanilla extract
  • 1 Tablespoon International Delight Almond Joy creamer
Read the whole recipe on Deliciously Sprinkled