Coconut Cupcakes with Coconut Swiss Meringue Buttercream

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These coconut cupcakes are tender and packed with delicious coconut flavor coming from the cream of coconut, coconut extract, and toasted coconut. The frosting is a delicious and not-too-sweet Coconut Swiss Meringue Buttercream.

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Anytime I make cupcakes for an event or party, I always make standard-sized cupcakes and also mini ones as well. For little kids a standard-sized cupcake with a ton of frosting can be a bit overwhelming and usually not all of it gets eaten. I hate seeing kids take one bite of a cupcake and then the rest ends up in the trash. It breaks by heart a little…poor little delicious cupcake!

HOW TO MAKE MINI COCONUT CUPCAKES:

• If you make the entire recipe as mini cupcakes, you’ll end up with 48 mini cupcakes. For me, I usually do 12 standard-sized cupcakes and 24 mini cupcakes for this recipe.
• If you make the entire recipe as mini cupcakes, you’ll need to cut the buttercream recipe in half.
• To make mini cupcakes you’ll follow the directions as written and use a 2-tablespoon scoop to scoop the batter into the lined mini muffin tins. Then, bake until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes, rotating the tin halfway through baking.

Cook’s Note – Coconut Cupcakes:

• This recipe calls for Cream of Coconut in both the cake and buttercream. I often find this ingredient in the soda and drink-mix aisle in the grocery store.
• One 15-ounce can/container will plenty for both the cake and the buttercream.
• Make sure to stir or shake the container well before using, because it separates.
• If you have leftover Coconut Swiss Meringue Buttercream, then simply place it in an airtight container and freeze. The buttercream will keep for up to 6 months in the freezer. When you’re ready to use it just defrost the buttercream in the refrigerator overnight.

Cook’s Tools – Coconut Cupcakes:

ONE YEAR AGO: Copycat Disneyland Apple Pie Caramel Apple

TWO YEARS AGO: Creamed Pearl Onions

THREE YEARS AGO: Loaded Broccoli Cheese Fries

Coconut Cupcakes

These coconut cupcakes are tender and packed with delicious coconut flavor coming from the cream of coconut, coconut extract, and toasted coconut. The frosting is a delicious and not-too-sweet Coconut Swiss Meringue Buttercream.

5 from 5 votes

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Course: Dessert

Cuisine: American

Keyword: coconut, cupcakes

Prep Time: 1 hour hour 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 2 hours hours

Servings: 24 cupcakes

Calories: 305kcal

Author: Adapted from America’s Test Kitchen’s Coconut Layer Cake recipe

Ingredients

CUPCAKE:

• 1 large egg
• 5 large egg whites
• ¾ cup cream of coconut
• ¼ cup water
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 ¼ cup cake flour 9 ounces, sifted
• 1 cup granulated sugar
• 1 Tablespoon baking powder
• ¾ teaspoon table salt
• 12 Tablespoon unsalted butter 1 1/2 sticks, cut into 12 pieces, softened, but still cool

TOPPING:

• ½ cup packed sweetened shredded coconut

COCONUT SWISS MERINGUE BUTTERCREAM:

• 4 large egg whites
• 1 cup granulated sugar
• Pinch salt
• 1 pound unsalted butter 4 sticks, each stick cut into 6 pieces, softened, but still cool
• ¼ cup cream of coconut
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

Instructions

• MAKE THE CUPCAKES: Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Line 2 muffin tins with liners and set aside.
• Beat egg whites and whole egg in large measuring cup with a fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with a fork until thoroughly combined and set aside.
• In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Mix on the lowest speed to combine, about 30 seconds.
• With the mixer still running on the lowest speed, add butter 1 piece at a time, and then beat until the mixture resembles coarse meal, about 2-2 ½ minutes.
• With the mixer still running, add 1 cup of the liquid. Increase the speed to medium-high and beat until light and fluffy, about 45 seconds. With the mixer still running, add remaining 1 cup liquid in a steady stream. Stop the mixer and scrape down the bowl, and then beat on medium-high speed to combine about 15 seconds.
• Using a 4-Tablespoon scoop, scoop batter into the prepared muffin tins and level the batter with an offset spatula. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes, rotating the tins halfway through baking. ***Do not turn off the oven.
• Cool the cupcakes in the pans for about 10 minutes, and then remove the cupcakes from the tins and move to wire racks to cool to room temperature.
• MAKE THE TOPPING: While the cupcakes are cooling, spread the shredded coconut on a rimmed baking sheet; toast in the oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool the toasted coconut to room temperature.
• MAKE THE COCONUT SWISS MERINGUE BUTTERCREAM: Combine the egg whites, sugar, and salt in the bowl of a stand mixer, and set the bowl over a saucepan containing 1 1/2-inches of barely simmering water. Whisk the egg whites constantly until the mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
• Transfer the bowl to the stand mixer and beat whites on high speed with the whisk attachment until it’s barely warm, registering about 80 degrees, and the whites are glossy and sticky, about 7 minutes.
• Reduce the speed to medium-high and beat in the butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop the mixer and scrape the bottom and sides of the bowl. Continue to beat on medium-high speed until well-combined, about 1 minute.
• FROST AND FINISH THE CUPCAKES: Transfer the frosting to a 16-inch pastry bag fitted with a large, round tip. Frost the cooled cupcakes and sprinkle them with toasted coconut.

Nutrition

Serving: 1cupcake | Calories: 305kcal | Carbohydrates: 34.38g | Protein: 3.57g | Fat: 17.29g | Cholesterol: 35mg | Sodium: 270mg | Potassium: 73mg | Fiber: 0.3g | Sugar: 24.04g | Vitamin A: 950IU | Calcium: 20mg | Iron: 1.3mg

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Makes regular 24 Cupcakes, 48 mini cupcakes, or 12 regular cupcakes and 24 mini cupcakes.

More Delicious Coconut Recipes:

Coconut Cream Pie Cheesecake Dip

Paradise Cookies

Toasted Coconut White Chocolate Macadamia Nut Bars

Coconut Chocolate Chip Pound Cake

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