Coconut Cupcakes with Coconut Buttercream

Happy first day of Spring! It’s Lauren here from Lauren’s Recipe Box. The warm weather is finally here to stay (fingers crossed) in East Tennessee! This past weekend was a slow one at our house and I must say it was nice that way. We celebrated my mother-in-law’s birthday with Mexican food and coconut cupcakes. Is there a better combination?!

I was excited to make these sweet cupcakes for her birthday because I know how much she loves coconut cake. And this time of year just calls for coconut! If you are a coconut lover this is the recipe for you!

A white cake made with coconut oil and coconut milk topped with a coconut buttercream. The coconut buttercream is really what steals the show. So rich and coconut infused that I literally couldn’t keep the spoon out of the left over batter!

Start by filling your muffin tin with liners or spray generously. Preheat oven to 325 degrees. Mix flour, baking powder, salt, and sugar in large mixing bowl. Add coconut oil, egg whites, coconut milk, and coconut extract to the dry mix and begin mixing on low speed until all is combined. Divide batter into muffin tin filling each 2/3 full. Bake for 15-20 minutes or until toothpick comes out clean. While cupcakes cool, begin the coconut buttercream. Combine butter and coconut milk in large mixing bowl and beat until creamy. Slowly add in the powdered sugar and continue to beat for around 5 minutes or until frosting is fluffy and thickened. Mix in the coconut extract until combined. Place icing in pastry bag and refrigerate until ready to ice cupcakes. Once cupcakes are completely cooled begin icing. Once iced, top each one with desired amount of coconut flakes and one maraschino cherry.

Coconut Cupcakes with Coconut Buttercream

Ingredients

Cupcakes: (Makes 12 cupcakes)
1 1/4 cup All-Purpose Flour
2/3 cup Sugar
1/2 teaspoon baking powder
1 egg white
1/2 teaspoon salt
3/4 cup coconut milk
1/2 cup coconut oil (melted)
1/2 teaspoon coconut extract
Coconut Buttercream: (Enough to ice 12 cupcakes)
3 tablespoons coconut milk
1 cup confectioners sugar
1/3 cup unsalted butter
1 teaspoon coconut extract

Instructions

Cupcakes:
Fill muffin tin with liners or spray generously.
Preheat oven to 325 degrees.
Mix flour, baking powder, salt, and sugar in large mixing bowl.
Add coconut oil, egg whites, coconut milk, and coconut extract to the dry mix and begin mixing on low speed until all is combined.
Divide batter into muffin tin filling each 2/3 full.
Bake for 15-20 minutes or until toothpick comes out clean.
Coconut Buttercream:
Combine butter and coconut milk in large mixing bowl and beat until creamy.
Slowly add in the powdered sugar and continue to beat for around 5 minutes or until frosting is fluffy and thickened.
Mix in the coconut extract until combined.
Place icing in pastry bag and refrigerate until ready to ice cupcakes.
Once cupcakes are completely cooled begin icing.
Once iced, top each one with desired amount of coconut flakes and one maraschino cherry.

http://mycookingspot.com/coconut-cupcakes-with-coconut-buttercream/