Summer time is upon us…well…sort of. Mother nature can’t seem to make up her mind around here. Today? 70 degrees. In June. Believe me, I’m NOT complaining. I love 70 degree weather and we’re lucky to have it, in my opinion.
Regardless, I wanted to test out a coconut cupcake recipe. For some reason, coconuts remind me of summer. Am I the only one?
And I know I’ve already done a coconut cupcake recipe before, but I was still longing for a better recipe. I wanted something that was lighter, fluffier, and more…well…coconut-y
This recipe is fantastically delicious! The frosting isn’t heavy since it’s not a buttercream. I’m not sure what you call it, exactly. Regardless, it’s sweet and delicious.
These cupcakes will keep in your fridge for a few days (and honestly, I’m a big proponent of letting cupcakes like this sit overnight so the flavors can absorb and intensify). But, you will need to keep them refrigerated until serving time otherwise your frosting will turn into a white coconut soup and that’s no good.
1 box White Cake Mix
1/2 c. Cream of Coconut (you can usually find this with the bar add-ins)
3 Large Eggs
1 c. Whole Milk (I’ve heard of people substituting coconut milk here…I didn’t try it, but it sounds like a good idea)
1) Preheat your oven to 350 degrees. Line muffin tins with 24 cupcake liners
2) In the bowl of your standup mixer, mix all ingredients on low until combined. Kick up the speed to medium and mix for 2 minutes
3) Fill cupcake liners 3/4 full and bake for 14-16 minutes. Your cake tester should come out clean.They’ll be slightly browned and that’s ok 🙂
4) Remove from muffin tins and cool slightly.
5) Poke a few holes in the top of each cupcake and brush on cream of coconut. I made 3 passes for each cupcake.
While they’re cooling, make your frosting…
Coconut Whipped Frosting
2 c. Sour Cream
1 3/4 c. Baker’s Sugar (or Granulated, but I find that Baker’s Sugar dissolves faster)
8 oz. Cool Whip
4 c. Sweetened Angel Flake Coconut (plus more for decoration if you like)
1) In the bowl of your standup mixer, blend the sour cream and sugar together until the sugar dissolves. This should take around 2 minutes or so
2) Kick the speed down to “stir” and add the Cool Whip. Mix until combined
3) Now, you can either manually stir the coconut flakes in or use the mixer. I find that the coconut gets wrapped around mixer blade.
4) Pop the frosting in the fridge for 30 minutes or so (I was impatient and used the freezer for 10)
5) Use a knife to spread some frosting on each cooled cupcake.
Source: Confessions of a Cookbook Queen