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Perfect Coconut Cupcakes

Delightful and fluffy cupcakes infused with rich coconut flavor topped with creamy coconut buttercream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 50 grams Desiccated Coconut Adds a chewy texture, enhancing the coconut flavor.
  • 115 grams Unsalted Butter, room temperature Creates a moist base.
  • 150 grams Caster Sugar or Granulated Sugar Maintains a light texture.
  • 1 teaspoon Vanilla Extract Lifts the flavors.
  • 1 large Egg, room temperature Essential for binding.
  • 210 grams Plain Flour or All-Purpose Flour Provides structure.
  • 1.5 teaspoons Baking Powder Ensures cupcakes rise beautifully.
  • 1 pinch Salt Balances sweetness.
  • 180 ml Full-Fat Canned Coconut Cream or Coconut Milk Gives batter a rich coconut essence.
For the Buttercream
  • 170 grams Butter for Buttercream, room temperature Essential for a smooth frosting.
  • 500 grams Icing Sugar or Powdered Sugar, sifted Creates perfect sweetness and texture.
  • 3-4 tablespoons Full-Fat Canned Coconut Milk or Coconut Cream for Buttercream Adds creaminess.
  • Coconut Flakes to Decorate Provides an attractive appearance.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-forced. Line a 12-hole muffin pan with paper cupcake liners.
  2. In a small non-stick frying pan over low heat, cook the desiccated coconut for about 5 minutes until golden brown. Set aside to cool.
Making Cupcakes
  1. In a large mixing bowl, combine the unsalted butter and caster sugar. Beat until pale and creamy.
  2. Add the vanilla extract and room temperature egg, mixing briefly until well combined.
  3. Sift in the flour, baking powder, and a pinch of salt. Add the toasted coconut and coconut cream. Beat on low until a thick, creamy batter forms.
  4. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for approximately 18-20 minutes or until golden and a toothpick comes out clean.
  5. Allow the cupcakes to cool completely on a wire rack.
Making Buttercream
  1. In another mixing bowl, beat the 170 grams of butter on medium speed for 1-2 minutes until smooth.
  2. Add the vanilla extract and mix briefly, then gradually add in 125 grams of icing sugar on low speed, increasing to medium for about 30 seconds.
  3. Mix in the remaining 250 grams of icing sugar and 2 tablespoons of coconut cream until thick and creamy, adjusting thickness with extra coconut cream as needed.
  4. Stir by hand to eliminate air bubbles.
Decoration
  1. Transfer buttercream to a piping bag fitted with a large star tip. Frost the cooled cupcakes and sprinkle with coconut flakes.

Notes

For extra coconut flavor, add coconut extract to the batter or frosting. Ensure all ingredients are at room temperature. Toast coconut carefully to avoid burning.