Fluffy Coconut Cupcakes With Buttercream Recipes

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FLUFFY COCONUT CUPCAKES (WITH BUTTERCREAM)



Fluffy Coconut Cupcakes (with Buttercream) image

Provided by Kylee Cooks

Categories     App     baked goods     Dessert

Time 40m

Number Of Ingredients 15

3 sticks butter (softened)
2 cups sugar
5 eggs
3 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
2.75 cups coconut (sweetened)
8 oz cream cheese
1.5 sticks butter (softened)
1 tsp vanilla extract
12 oz powdered sugar (sifted)
1/2 cup coconut ((toasted - see notes))

Steps:

  • Preheat the oven to 325 degrees F.
  • Cream the butter and sugar together until light and fluffy, about 5 minutes.
  • With the mixer on low , add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond and mix well.
  • In another bowl, sift together the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients and the buttermilk to the batter in 3 parts - start with dry, add buttermilk, then end with dry.
  • Mix until just combined. Fold in 7 ounces of coconut.
  • Line a muffin pan with paper liners. Fill each liner about half full.
  • Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
  • Allow to cool in the pan for 15 minutes then remove to a baking rack and cool completely.

Nutrition Facts : Calories 540 kcal, Carbohydrate 61 g, Protein 6 g, Fat 31 g, SaturatedFat 20 g, Cholesterol 114 mg, Sodium 388 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

COCONUT CUPCAKES WITH FLUFFY COCONUT BUTTERCREAM



Coconut Cupcakes with Fluffy Coconut Buttercream image

A flavorful, moist coconut cake topped with the creamiest, fluffiest coconut buttercream frosting!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Dessert

Time 53m

Number Of Ingredients 18

1 c. unsalted butter, at room temperature
3-1/2 c. powdered sugar
pinch of kosher salt
2 T. half and half
2 tsp. coconut extract
1 tsp. pure vanilla extract
1/4 c. large flake coconut
1/3 c. packed sweetened shredded coconut
1-1/4 c. all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. kosher salt
1/2 c. unsalted butter, softened to room temperature
3/4 c. sugar
1 large egg, at room temperature
1 large egg white, at room temperature
2 tsp. coconut extract
1 tsp. pure vanilla extract
1/2 c. unsweetened coconut milk, very well stirred

Steps:

  • For the coconut cupcakes: Preheat oven to 350° F. Line a standard muffin tin with twelve paper liners. Set aside.
  • Add shredded coconut to the bowl of a food processor and pulse until finely ground. Transfer ground coconut to a medium bowl. To the bowl, flour, baking powder, and salt. Whisk to combine.
  • In the bowl of an electric stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg, egg white, coconut extract, and vanilla extract, and beat until completely combined, occasionally scraping down the sides of the bowl. Reduce mixer speed to low and then add the coconut/flour mixture in three batches, alternating with two additions of coconut milk, and beating until each addition is just combined. Divide batter evenly between the lined cups.
  • Bake until a toothpick inserted in the center comes out just barely clean, about 18 minutes. Remove from oven and let cupcakes cool in the pan for 10 minutes, and then remove cupcakes to a wire rack to cool completely.
  • For the fluffy coconut buttercream: In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and salt, and beat on low to incorporate. Add half and half, coconut extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
  • To assemble the cupcakes: Use a large cookie scoop (I use this one) to top each cupcake with a round of coconut buttercream. Gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream onto the cupcake. The coconut buttercream recipe makes just enough frosting for twelve cupcakes frosted in this generous manner, so try not to snitch too much out of the bowl! Top the buttercream with some large flake coconut, if desired, to finish off the cupcakes.

Nutrition Facts : Calories 536 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 254 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

PERFECT COCONUT CUPCAKES



Perfect Coconut Cupcakes image

Soft and fluffy Coconut Cupcakes topped with coconut buttercream.

Provided by Jessica Holmes

Categories     Cupcakes

Time 1h20m

Number Of Ingredients 14

50 grams (1/2 cup) desiccated coconut*
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature, roughly chopped
150 grams (3/4 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
210 grams (1 and 1/2 cups) plain flour or all purpose flour
1 and 1/2 teaspoons baking powder
Pinch of salt
180 ml (3/4 cup) full fat canned coconut cream or coconut milk, stirred
170 grams (1.5 sticks) butter, room temperature, roughly chopped
1 teaspoon vanilla extract
500 grams (4 cups) icing sugar or powdered sugar, sifted
3-4 tablespoons full fat canned coconut milk or coconut cream, stirred
Coconut flakes, to decorate

Steps:

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
  • Add desiccated coconut to a small non-stick frying pan and place on a low heat. Cook for approximately 5 minutes, stirring occasionally, until coconut turns golden brown. Set aside to cool.
  • In a large mixing bowl, add butter and sugar. Beat together using an electric mixer until pale and creamy. Add vanilla and egg and beat briefly until combined.
  • Add flour, baking powder, salt and toasted coconut. Then add coconut cream. Beat on a low speed until a thick and creamy cake batter forms. Don't over mix.
  • Spoon out cake batter into your prepared liners and bake for approximately 18-20 minutes or until golden. Leave cupcakes to cool completely on a wire rack.
  • Add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps.
  • Scrape down the sides of the bowl. Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry - this is fine.
  • Next, add 250 grams (2 cups) sugar, along with 2 tablespoons of coconut cream. Beat on medium speed until mixture is thick and creamy.
  • Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.
  • If the buttercream is too thick, add an extra tablespoon or two of coconut cream. To finish, remove your mixer, and give your buttercream a good stir by hand using a spatula - this helps to eliminate any air bubbles.
  • Transfer your buttercream to a piping bag fitted with a large star tip. Frost swirls of buttercream onto each cupcake. Sprinkle over flaked coconut.

Nutrition Facts : ServingSize 1 cupcake, Calories 518 calories, Sugar 53.8 g, Sodium 63.9 mg, Fat 25.6 g, SaturatedFat 17.2 g, TransFat 0 g, Carbohydrate 69.6 g, Fiber 1.2 g, Protein 3.2 g, Cholesterol 66.6 mg

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