Mini Coconut Cupcakes with Coconut Buttercream Frosting

Introduction

These mini coconut cupcakes are a double dose of tropical flavor. The moist, coconut-infused cake is perfectly complemented by a rich and silky coconut buttercream. You’ll love the tender crumb and the delightful crunch from the optional toasted coconut garnish.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes (plus cooling)

Servings: 36 mini cupcakes

Ingredients

• 1 1/4 cups all purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/4 cup unsalted butter (* at room temperature)
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut cream (* from a can)
• 1/2 cup sweetened shredded coconut
• extra shredded coconut (* optional garnish)
• 4 cups powdered sugar
• 1 cup unsalted butter (* at room temperature)
• 2-3 tablespoons coconut cream
• 2 teaspoons coconut extract
• pinch of salt

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line mini muffin tins with paper liners (for approximately 36 cupcakes).
2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set aside.
3. Cream Wet Ingredients: In a large bowl, use an electric mixer to beat the 2/3 cup granulated sugar with the 1/4 cup room-temperature butter until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.
4. Combine Batter: With the mixer on low speed, add half of the dry ingredient mixture, followed by the 1/2 cup of coconut cream. Add the remaining dry ingredients and mix until just combined. Fold in the 1/2 cup sweetened shredded coconut with a spatula.
5. Bake: Fill each prepared mini cupcake liner about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
6. Make Frosting: While cupcakes cool, make the buttercream. In a large bowl, beat the 1 cup room-temperature butter with an electric mixer until smooth and creamy, about 2 minutes. Gradually add the 4 cups of powdered sugar and the pinch of salt, mixing on low speed until incorporated. Increase speed to medium-high and beat for 2 minutes.
7. Finish Frosting: Add 2 tablespoons of coconut cream, the coconut extract, and beat until fluffy. If the frosting is too thick, add the remaining tablespoon of coconut cream, one teaspoon at a time, until desired consistency is reached.
8. Frost & Garnish: Frost the completely cooled cupcakes using a piping bag or a knife. If using, sprinkle the frosted cupcakes with extra shredded coconut (toasted or untoasted) for garnish.

Variations

1. Toasted Coconut: For a deeper flavor and crunch, toast the optional extra shredded coconut in a dry skillet over medium heat until golden before garnishing.
2. Coconut Drizzle: Skip the full buttercream frosting and make a simple glaze with leftover coconut cream and powdered sugar for a lighter topping.
3. Filled Cupcakes: Use a piping tip or small knife to core the cooled cupcakes and fill them with a dollop of lemon curd or pineapple jam before frosting.
4. Cupcake Tower: For a party, stack these mini cupcakes on a tiered stand for a beautiful and easy-to-serve dessert display.

Tips for Success

1. Ensure all butter and eggs are truly at room temperature for a smooth, well-emulsified batter that bakes evenly.
2. Use the coconut cream from the top of a full-fat, unshaken can for the richest flavor and creamiest texture in both the cake and frosting.
3. Let cupcakes cool completely before frosting, as warm cupcakes will cause the buttercream to melt and slide off.

Storage & Reheating

FAQ

Can I use coconut milk instead of coconut cream?

No, coconut cream is much thicker and richer. Using coconut milk will result in a runnier batter and a less rich frosting.

Why are my cupcakes dry?

The most common cause is overbaking. Check them at the 12-minute mark. Also, ensure you’re accurately measuring your flour by spooning it into the measuring cup and leveling it off.

Can I make regular-sized cupcakes?

Yes, this batter will yield about 12 standard cupcakes. The bake time will increase to approximately 18-22 minutes.

My frosting is too runny. How can I fix it?

Chill the frosting in the refrigerator for 15-20 minutes to firm up the butter, then re-whip it. You can also add a little more powdered sugar, a tablespoon at a time.

Can I freeze these cupcakes?

Yes, unfrosted cupcakes freeze beautifully for up to 3 months. Thaw at room temperature and frost before serving. The frosted cupcakes can also be frozen, but the texture of the frosting may change slightly upon thawing.

What’s the best way to fill a piping bag without making a mess?

Place the piping bag inside a tall glass, folding the top cuff over the rim of the glass. This holds it open and leaves both hands free to scoop the frosting in neatly.