Fluffy Coconut Cupcakes with Whipped Buttercream Frosting

The Butcher Shoppe back home has the best white cake with coconut frosting. It’s the kind of treat you get cravings for out of nowhere. I’ve been working on creating a cupcake recipe to satisfy the craving and this one comes about as close as it probably ever will. Check out the variations in the tips for how to make your own Funfetti cupcakes with this recipe. This makes a perfect dozen cupcakes, scale accordingly.

Just the Recipe | 1 Dozen Cupcakes

350° | 1 Standard Muffin Tin and 12 Cupcake Paper Liners

Ingredients | Cupcakes

1/3 Cup Sweetened Coconut Flakes

1 1/4 Cup All Purpose Flour

1 1/4 tsp Baking Powder

1/4 tsp Kosher Salt

1/2 Cup Unsalted Butter, at room temp

3/4 Cup Sugar

1 Large Egg + 1 Large Egg White, at room temp

1 tsp Coconut Extract

1 tsp Vanilla Extract

1/2 Cup Unsweetened Coconut Milk, well shaken

Ingredients | Frosting

3/4 Cup Unsalted Butter, at room temp

2 3/4 Cup Powdered Sugar

1/4 tsp Kosher Salt

1 1/2 TBS Heavy Cream

1 1/2 tsp Coconut Extract

1 tsp Vanilla Extract

Coconut Flakes for topping

Steps | Cupcakes

Prep the muffin tin and preheat the oven to 350°. Turn on the oven. Line the muffin tin with paper liners. Set aside.
Prep the coconut. In a food processor, pulse the shredded coconut until finely chopped.
Mix the dry ingredients. To a medium bowl, add the ground coconut, flour, baking powder and salt. Whisk with a fork until combined. Set aside.
Prep the coconut milk. Shake a can of coconut milk vigorously. Open and, if needed, whisk until well stirred. Measure the coconut milk and set aside.
Wet ingredients. Cream the butter and sugar on medium-high in a stand mixer or with a hand mixer. Keep beating until light and fluffy, this will take a few minutes. Add the egg and egg white, beat until well combined. Add the coconut and vanilla extra, mix.
Alternate adding the dry ingredients and coconut milk. Slowly add the coconut flour mixture, about 1/2 cup at a time. With each addition of flour mix, add a bit of the coconut milk and mix on low until just combined. Alternate adding the dry ingredients and milk and just mix until the batter comes together.
Divide the batter evenly between the liner cups.
Bake for 18 minutes. The cupcakes are done when a toothpick can be inserted into the center and come out clean.
Cool. Allow the cupcakes cool in the pan for about 10 minutes. Then, remove to a wire rack to cool completely. Wait until the cupcakes are completely cool before frosting.

Steps | Frosting

Whip butter. Whip the butter on medium-high until very fluffy, about 5-10 minutes. You’ll need to occasionally scrape down the sides and bottom of the bowl for the butter to whip evenly.
Add sugar. Slowly add the powdered sugar, on low speed, scraping the bowl as needed.
Add cream and extracts. Add the cream, vanilla extract, coconut extract and beat on medium speed until well combined.
Whip. Turn the mixer on to medium-high and beat the frosting until light and fluffy, for about 5 minutes.
Frost Cupcakes. When completely cool, top each cupcake with frosting. You can use an ice cream scoop to get the round scoop aesthetic. Sprinkle each cupcake with coconut flakes.

Kitchen Acumen Tips:

Substitutions for the heavy cream: half and half, milk, non-dairy creamer, or coconut milk.
Wait until the cupcakes are cooled completely to frost or the frosting will melt.
Variations:
- Funfetti. Skip the coconut extract in both the cupcakes and frosting. Swap the coconut milk for regular milk. In the cupcakes, add 1-2 TBS of colored sprinkles to the dry ingredients. Top the frosted cupcakes with more sprinkles.
- Lemon. Skip the coconut extract in both the cupcakes and frosting. To the cupcake dry ingredients, add the zest of one lemon. Swap the milk for 1/4 cup of milk and 1/4 cup of fresh squeezed lemon juice, add separately. To the frosting, use 3/4 TBS of Cream and 3/4 TBS of fresh lemon juice.
  - If you’re feeling fancy, poke a hole in each cupcake and add a heaping teaspoon of lemon curd before frosting. Top with lemon zest.

Enjoy!