Coconut Cupcakes with Coconut Cream Cheese Frosting
These soft Coconut Cupcakes with Coconut Cream Cheese Frosting from Sloane's Tableare a creamy, coconut-y dream! Fluffy, flavorful cupcakes are made with coconut milk and aromatic Coconut Flavor Paste, then topped with luscious coconut flavored cream cheese frosting and sprinkled with shredded coconut flakes.
Coconut Cupcakes with Coconut Cream Cheese Frosting
Paradise in cupcake form! 🧁 These light, fluffy Coconut Cupcakes with Coconut Cream Cheese Frosting are bliss with every bite. Coconut milk and Coconut Smooth Flavor Paste gives these cupcakes the perfect texture and aroma, while luscious coconut flavored cream cheese frosting makes this recipe truly irresistible.
Preheat the oven to 350°F (180°F C). Add cupcake liners to a muffin pan.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
Add the oil, yogurt, milk, vanilla, and Coconut Smooth Flavor Paste, mixing until just combined.
Fill the cupcake liners about ⅔ of the way full.
Bake for 16-18 minutes, or until a toothpick inserted comes out clean.
Cool completely before decorating with Coconut Cream Cheese Frosting.
For the Coconut Cream Cheese Frosting
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and Coconut Smooth Flavor Paste on high speed until smooth.
Slowly add the sifted powdered sugar and mix on low speed until fully combined.
Once all of the powdered sugar is incorporated, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.
Decorate the cupcakes with your cream cheese frosting and sprinkle on coconut flakes as desired.
Recipe Note:
*A Note on Neutral Oils: Neutral oils are cooking oils that are very mild in flavor, and won't impact the taste of the final product. Some popular choices include vegetable oil, canola oil, grapeseed oil, sunflower oil, and corn oil. Neutral oils have a relatively high smoke point, making them a good choice for mixing into muffins or in this case, cupcake batter. For this particular recipe, Sloane used light tasting extra virgin olive oil.
Want more of Sloane's bakery-worthy recipes? Check her out on Instagram @sloanes.table, or visit her website for all things sweet!
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