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Coconut Cupcakes with Coconut Cream Cheese Frosting
Coconut Cupcakes with Coconut Cream Cheese Frosting
Coconut Cupcakes with Coconut Cream Cheese Frosting
Coconut Cupcakes with Coconut Cream Cheese Frosting
Coconut Cupcakes with Coconut Cream Cheese Frosting
Coconut Cupcakes with Coconut Cream Cheese Frosting
Coconut Cupcakes with Coconut Cream Cheese Frosting cover
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Coconut Cupcakes with Coconut Cream Cheese Frosting

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F (180 degrees C). Add cupcake liners to a muffin pan.
2
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In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
3
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Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
4
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Add the oil, coconut milk, vanilla, and coconut flavor paste, and mix until just combined.
5
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In a separate bowl, whip the egg whites to medium peaks. Gently fold them into the batter with a rubber spatula until just combined.
6
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Fill the cupcake liners about ⅔ of the way full.
7
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Bake for 16-18 minutes or until a toothpick inserted comes out clean.
8
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Cool completely before decorating.
9
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In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and coconut flavor paste on high speed until smooth.
10
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Slowly add the sifted powdered sugar and mix on low speed until fully combined.
11
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Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.
12
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Decorate the cupcakes and top each with coconut flakes as desired.

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Tips & Tricks (5)

  • Toast Your Coconut Flakes 🥥
    Lightly toast half of your coconut flakes in a dry skillet for 2-3 minutes before adding to the batter to intensify the coconut flavor and add depth to your cupcakes.
  • Room Temperature Cream Cheese 🧈
    Allow your block-style cream cheese to soften at room temperature for at least 30 minutes before mixing to achieve a smooth, lump-free frosting that spreads evenly without curdling.
  • Stabilize Your Frosting 🎂
    Chill your finished frosting for 15 minutes before piping to prevent it from sliding off warm cupcakes and ensure crisp, defined peaks and swirls.
  • Don't Overmix the Batter 🌀
    Fold in the coconut milk and flakes gently by hand after combining dry ingredients to maintain a tender crumb; overmixing develops gluten and creates dense, tough cupcakes.
  • Use the Coconut Milk Liquid 💧
    Shake your canned coconut milk well before opening and use both the cream and liquid for maximum coconut flavor and moisture in the batter.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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