Coconut Cupcakes with White Chocolate Buttercream

Coconut Cupcakes with White Chocolate Buttercream

Coconut Cupcakes with White Chocolate Buttercream

Coconut is so summery and tropical. I find even when its the dark of winter one of these cupcakes can cheer almost anyone. I made these for a friend’s birthday as coconut is her favourite and I can rarely make them without her requiring one for herself! I love this combination of coconut and white chocolate – almost like a bounty bar! If the buttercream was changed to a milk or dark chocolate then I would certainly call these Bounty Cupcakes. The cupcake would also be well-suited by a fruit or a coconut frosting.

Coconut Cupcakes
  • 1 1/2 cups  flour
  • 3/4 tsp salt
  • 1 3/4 tsp baking powder
  • 1 cup butter, soft
  • 1 cup sugar
  • 1/2 cup coconut milk (or reduced coconut milk)
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup shredded unsweetened coconut
  1. Preheat oven to 350 degrees F. Line a 12 muffin tin with cupcake liners.
  2. Whisk flour, salt, baking powder into a medium bowl. Set aside.
  3. Add vanilla to coconut milk and stir to combine. Set aside.
  4. Cream butter and sugar until light and fluff. Add eggs one at a time, beating after each addition. Continue to beat until light and fluffy, about 2 minutes.
  5. Add flour mixture and coconut milk mixture in 3 additions, beating after each addition. Scrape down sides of bowl so batter is evenly mixed. Fold in shredded coconut.
  6. Fill muffin cups evenly, about 3/4 full. Bake cupcakes until cakes gently spring back when touched, about 20 to 25 minutes.
  7. Let cupcakes rest in pan for 5 to 10 minutes. Remove from pan and let cool completely before frosting.
White Chocolate Buttercream
  • 1 cup unsalted butter, softened
  • Pinch of salt
  • 2 ½ cups powdered sugar
  • ¼ tsp. vanilla extract
  • a couple tbsp milk or cream 
  • 6 oz. good quality white chocolate, melted and cooled
  1. Cream the butter and salt together, adding sugar 1/2 cup at a time and beating until light and fluffy. Add the vanilla and a tbsp of milk or cream at time mixing until fully incorporated.
  2. Stir in the melted white chocolate gently.
  3. Beat frosting for an additional 3 minutes until fluffy. Add more sugar or milk if needed.
  4. Ice cupcakes and sprinkle with toasted coconut if desired.

1 Comment

Filed under Food

One response to “Coconut Cupcakes with White Chocolate Buttercream

  1. karen hoffman

    i think i really need to be your friend 🙂

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