These Coconut Cupcakes are super soft and moist topped with a delicious coconut buttercream frosting!
These Coconut Cupcakes are so FUN!
I love coconut, coconut milk, coconut candy, coconut creamer in my coffee…anything coconut because the taste and smell reminds me of a tropical island which always puts me in a good mood. ☀
These Coconut Cupcakes start out by using my favorite & super popular Vanilla Cupcake recipe. I then topped each cupcake with the irresistible coconut buttercream frosting (SO GOOD, I could of ate the whole bowl of frosting! ). And lastly, to make the cupcakes even more summer-y I added shredded coconut, cherries and pineapple.
Enjoy & I hope you all have a great 4th of July!
HOW TO MAKE COCONUT CUPCAKES
DON’T OVERMIX: With almost all my cupcakes recipes, I always make sure to remind you to not OVERMIX the cupcake batter. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
SCOOPING THE BATTER: I like to use an ice cream scooper to fill the cupcake batter into each cupcake tin. It makes it super easy and you know that each cupcake will be the same size.
COCNUT BUTTERCREAM FROSTING: I love using International Delight Almond Joy creamer in this coconut buttercream frosting because it gives the frosting a thick, creamy, and exploding with coconut flavor everyone loves.
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream
- ½ cup shredded coconut
- 12 cherries
- 12 pineapple chunks
COCONUT BUTTERCREAM FROSTING:
- 2 ½ cups powdered sugar
- 1 Tablespoons vanilla extract
- 1 Tablespoon International Delight Almond Joy creamer
- Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
- In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.
- Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
MAKE THE FROSTING:
- Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
- Add powdered sugar, Almond Joy creamer and vanilla extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
- Frost cupcakes using a piping bag or knife. Top with coconut, cherry and pineapple!
- DON’T OVERMIX: With almost all my cupcakes recipes, I always make sure to remind you to not OVERMIX the cupcake batter. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
International Delight Hashtag: #CreamerNation
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
We really enjoyed these, and there were no leftovers at our little party.
We made these for a cookout and they were a hit! My kids liked helping with the coconut and fruit decoration, the look was perfect for a party!
These cupcakes are so fun and delish! They are the perfect way to welcome Spring, I love the flavors!