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Coconut Cupcakes | My Baking Habit


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Mild and fluffy coconut cupcakes are topped with a coconut-lime buttercream for one extremely flavorful deal with. Nobody would ever guess these cupcakes began off with a cake combine!

Close up of a coconut cupcake on a platter with other cupcakes.

I like coconut.

I do know not everybody feels the identical approach. Lots of people are an enormous ol’ nope in terms of coconut. And that’s okay!

However these of us that prefer it are typically all-in on it, whether or not it’s within the type of coconut cream bars, coconut macaroons, or coconut cheesecake.

So if that’s you, I do know you’ll love these coconut cupcakes, filled with coconut taste from the tender cupcake to the coconut-lime buttercream frosting.

And the very best half? They’re completely straightforward to make with a cake combine!

Cake plate filled with coconut cupcakes topped with coconut-lime buttercream.

MY FAVORITE COCONUT CUPCAKES 

This coconut cupcake recipe is a kind of that happened after I was attempting to make use of up some random substances in my pantry someday.

I had a cake combine, some on the spot pudding combine, and a can of coconut milk. I knew I may make some magic occur with that! 

The cupcake base is made easy with my favourite doctored cake combine recipe

I don’t thoughts making cupcakes from scratch, like my funfetti cupcakes or my cherry cheesecake cupcakes. However generally you simply wanna go easy and begin with a cake combine, ya know?

The frosting for these coconut cupcakes is actually the place this recipe shines, although. I took my basic buttercream frosting recipe and made it much more wonderful with coconut milk and a few lime zest.

The flavors are summer-y and can make you’re feeling such as you’re vacationing on a seashore, even when it’s chilly and dreary the place you might be. 

Coconut cupcake batter in a white mixing bowl.

HOW TO MAKE COCONUT CUPCAKES WITH CAKE MIX

Dressing up cake mixes is considered one of my all-time favourite tips. It’s nice for newbie bakers or anybody who desires a little bit of a shortcut however nonetheless desires a scrumptious cupcake in the long run.

Making the cupcakes

To make these coconut cupcakes, you’ll want:

  • 1 (15.25 ounce) field French Vanilla cake combine 
  • 1 (3.4 ounce) package deal on the spot coconut cream pudding combine
  • 1 cup bitter cream
  • ¾ cup vegetable oil
  • 4 eggs, evenly overwhelmed
  • 1 (13 ounce) can unsweetened coconut milk; divided use – Ensure you use canned coconut milk, not the coconut milk present in cartons within the refrigerated part
  • ⅔ cup sweetened shredded coconut
Coconut cupcake batter divided into lined cupcake wells, ready to go in the oven.

This recipe makes 24 cupcakes, so line 24 cupcake wells with paper liners.

With a mixer, beat collectively the cake combine and pudding combine with the bitter cream, vegetable oil, eggs, and ½ cup (equal to 4 ounces) of the coconut milk. Beat this for about 2 minutes.

As soon as the batter is nicely mixed, fold within the shredded coconut. Divide the batter evenly between the ready cupcake pans. 

Bake the cupcakes for 18-22 minutes. You’ll know they’re executed with the tops spring again when evenly touched and a toothpick or taster inserted into the middle comes out clear. 

Let the cupcakes cool for about 10 minutes within the pan earlier than shifting them to a wire rack to chill fully. Ensure they’re totally cooled earlier than you frost them.

Coconut-lime frosting ingredients next to coconut cupcakes on a wire cooling rack.

Making the coconut-lime frosting

Whereas the cupcakes are baking, take the remainder of the coconut milk (there ought to be 9 ounces left) and add it to a saucepan over medium warmth. 

Convey the coconut milk to a boil, then flip the warmth all the way down to medium-low and let the milk scale back for about 20 minutes. Let the milk cool, then chill for about an hour – this whole course of will thicken the coconut milk a bit.

As soon as the coconut milk has chilled and the coconut cupcakes are cool, make the frosting.

Coconut-lime frosting in a white mixing bowl.

Utilizing a stand mixer with the paddle attachment, beat softened butter with the lowered and cooled coconut milk for about 5 minutes, till the combination is nicely mixed. Add some lime zest, vanilla, and a little bit of coconut extract.

Slowly add the powdered sugar whereas the mixer is on low velocity. As soon as all the sugar is added, give the frosting a style to verify the flavour and texture. You’ll be able to add extra powdered sugar for a thicker frosting or a little bit of entire milk or cream for a thinner texture. 

To complete the frosting, flip the mixer as much as medium-high velocity and beat for an additional 3-4 minutes, till the frosting is mild and fluffy.

Pipe the frosting onto the cooled cupcakes and garnish as desired with some shredded coconut and/or further lime zest.

Several coconut cupcakes arranged on a white platter.

STORAGE TIPS

You’ll be able to retailer the completed cupcakes, lined, at room temperature for as much as a day or within the fridge for as much as 3 days. If your home is heat, I positively suggest retaining them within the fridge to forestall the frosting from getting too comfortable.

Let the cupcakes come again to room temperature earlier than serving.

If you wish to make the cupcakes forward of time and freeze them, freeze the cupcakes and frosting individually.

Unwrapped coconut cupcake on a white plate. More cupcakes are visible in the background.

Place the cooled cupcakes in an hermetic container or zip-top freezer bag. Place the frosting in a separate hermetic container. Freeze for as much as a month.

Let the frosting thaw within the fridge in a single day. Let the cupcakes thaw at room temperature for a few hours. Convey the frosting to room temperature, then beat it along with your mixer for a few minutes to revive the feel.

Now you possibly can frost the coconut cupcakes and function you usually would!

Two coconut cupcakes on a white plate. One of the cupcakes is unwrapped and cut in half.

Substances

For the Cupcakes:

  • 1 (15.25 ounce) field French Vanilla cake combine
  • 1 (3.4 ounce) package deal on the spot coconut cream pudding combine
  • 1 cup bitter cream
  • ¾ cup vegetable oil
  • 4 eggs, evenly overwhelmed
  • 1 (13 ounce) can unsweetened coconut milk; divided use (see be aware beneath)
  • ⅔ cup sweetened shredded coconut

For the Frosting:

  • remaining 9 ounces of coconut milk
  • 2 cups unsalted butter, room temperature
  • zest of two medium limes
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1 ½ kilos (about 5 ¾ cups) confectioners’ sugar

Directions

  1. Preheat oven to 350°F. Line cupcake pan with paper liners or spray wells with non-stick cooking spray.
  2. Within the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a big bowl, beat collectively the cake and pudding combine, bitter cream, oil, eggs and 1/2 cup (4 ounces) coconut milk. Beat for about two minutes on medium velocity till nicely mixed. Fold within the shredded coconut.
  3. Utilizing a big cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per nicely.
  4. Bake in preheated oven for 18-22 minutes or till the tops of the desserts spring again when evenly touched and a toothpick inserted into the middle comes out clear. Permit cupcakes to chill inside muffin tins for about 10 minutes.
  5. Take away cupcakes from muffin tins and permit to completely cool on a wire rack. Put together the frosting.

For the Frosting

  1. Whereas the cupcakes bake, place the remaining coconut milk right into a medium saucepan with excessive sides. Over medium warmth, convey the coconut milk to a boil, stirring sometimes. Flip the warmth all the way down to medium-low warmth and scale back the coconut milk for about 20 minutes. Flip the burner off and permit the coconut milk to chill fully. Cowl and chill (about an hour); this may trigger the coconut milk to thicken up a bit.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the lowered and cooled coconut milk on medium-high velocity for about 5 minutes. Add within the lime zest, vanilla, and coconut extract and blend to mix.
  3. Flip the mixer all the way down to low velocity and steadily add within the confectioners’ sugar till it’s fully included. Flip off the mixer and verify the buttercream for style and texture. Flip the mixer again as much as medium-high velocity and beat the combination for about 3-4 minutes or till mild and fluffy.
  4. Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut or further lime zest.

Beneficial Merchandise

As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.

Diet Info

Yield 24

Serving Measurement 1 cupcake

Quantity Per Serving

Energy 364Complete Fats 29gSaturated Fats 15gTrans Fats 0gUnsaturated Fats 12gLdl cholesterol 77mgSodium 258mgCarbohydrates 25gFiber 1gSugar 14gProtein 3g


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