These Coconut Overload Cupcakes with Coconut Cream Cheese Frosting are the perfect celebration dessert. The bursting coconut flavor comes from coconut milk, shredded coconut, coconut rum and coconut extract. You are going to be impressed by the taste.
Cupcakes are not just for children (grownups love them too!), especially when they’re soft, sweet and full of flavor.
While cake mix versions are convenient, adults are often looking for something with a little more complexity, originality, substance and charm. However, I will say even the older crowd loves a really good frosting.
These cupcakes will most definitely be the perfect ending to your springtime get-together, Easter feast or any other celebration you can think up. After one bite, coconut fans might have a hard time sharing.
This recipe is loaded with coconut flavor and has a nice texture and crumb.
Coconut milk, coconut extract, coconut rum and shredded coconut make this an over-the-top coconut lover’s dream.
Baking from scratch does take a little more time, but the results are worth the effort. The looks on everyone’s face will be priceless when they take their first bite of these light and airy cupcakes. It’s hard to imagine anything else tasting so good.
Other Coconut Inspired Cupcake Recipes You Might Enjoy:
- Lemon Coconut Cupcakes
- Key Lime Coconut Cupcakes
- Coconut Pineapple Cupcakes
- Chocolate Coconut Cupcakes
- Coconut Cream Pie Cupcakes
- Three Years Ago: My Easter Table
- Four Years Ago: Pork Tenderloin with Blueberry-Bacon Sauce
- Six Years Ago: Quick-Marinated Flank Steak
- Seven Years Ago: Green Salad with Smoky Buttermilk Ranch Dressing
Coconut Overload Cupcakes with Coconut Cream Cheese Frosting
Ingredients
Cupcakes:
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large egg whites, room temperature
- 1/2 cup lite coconut milk
- 1/4 cup coconut rum (such as Malibu)
- 2 teaspoons coconut extract
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup sweetened, shredded coconut, plus more to top the cupcakes
- colorful candy for garnish, optional
Frosting:
- 8 oz cream cheese (not lowfat), softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon coconut extract
- 2 cups confectioners' sugar
Directions
- Preheat the oven to 350° F. Prepare a regular-sized muffin tin by lining it with cupcake papers.
- In a small bowl, sift together flour, baking powder and salt. Set aside.
- In a pourable measuring cup, combine egg whites, coconut milk, coconut rum and coconut extract.
- In a stand mixer, cream together sugar and butter until light and airy, about 4 minutes on medium speed. Alternately add dry and wet ingredients (starting and ending with dry) in three additions. Mix in coconut until fully combined. Be careful not to over-mix batter.
- Fill each prepared muffin tin â…” full with batter. Bake until a toothpick inserted in the middle comes out clean, about 25 minutes. Leave in the pan to cool about 5 minutes before removing and cooling completely.
- To make the frosting, beat cream cheese and butter with a mixer until smooth, about 4 minutes. Add coconut extract and powdered sugar and beat to blend. Spread frosting on each cupcake and top with shredded coconut. Garnish each cupcake with seasonal candy of your choice. Tip: Keep the cupcakes refrigerated until ready to serve.
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