If you’re a true coconut lover, this is your cupcake!
These cupcakes have three coconut elements: filling, frosting and candy topping. My favorite of the three may be the marshmallow coconut filling. It’s a combination of prepared marshmallow cream and cream of coconut – so easy to make and so good!
Honestly, words cannot describe how much love I have for these Coconut Banana 3-Milk Cupcakes. They’re simply perfect in every way.
The cupcake itself, is all on delish. It’s vanillay, bananay and hinted with a subtle touch of coconut flavor. And oh that Nutella buttercream, this is a recipe that everyone should have up their sleeve. It’s perfect for pretty much any cake, cupcake, brownie, baked doughnut, whatever. It’s flipping good.
Source: Half Baked Harvest
These Fluffy Coconut Cupcakes can be counted among the good ones because they are some of the best coconut cupcakes that I’ve ever eaten. The cupcakes a light and fluffy, with a soft, tender crumb that almost melts in your mouth.
I topped these with a vanilla cream cheese frosting that is dipped in shredded coconut. The cupcakes will keep well for a couple of days after baking when stored in an airtight container, so they can be baked a day or so ahead.
Source: Baking Bites
Hi guys! I am re-doing another recipe from the archives again and bringing it some new life. These coconut cupcakes were made in March 2013 (that’s three years ago!!!) when I just started blogging and they have remained a favorite over time.
I’ve of course played with the recipe since then as I develop as a baker and the version below is the current awesome state of a soft coconut cupcake topped with sweet coconut whipped frosting. I love how the coconut flavor is intense in these because of coconut cream (instead of coconut milk) and it makes my coconut-loving heart happy!
Source: Blahnik Baker
We’ve been all about warming comfort cakes here at The Cupcake Blog lately, but light snacking is important too. It’s January, and we’ve all made resolutions for the new year, some involving shedding a few pounds. If that’s the case, these cupcakes fit the bill. Based on angel food cake with a light coconut flavor infusion, these cupcakes are light, airy and perfect for a sweet treat without that overwhelming full feeling. Plus, they look charmingly similar to the snow piles from last weekend’s #Blizzard2016! Not a huge fan of coconut? Keep in mind the taste is very light here, but if coconut turns you all the way off, substitute vanilla flavor instead, and enjoy these cakes just the same!
Source: Blahnik Baker
Even if you’re not a huge fan of coconut, this recipe is worth a try (just leave off the shredded topping). And if you are a coconut lover, you’re in for one delicious treat. Coconut is great on (and in) baked goods, and these tiny cakes are no exception. Paired with a bit of lovely vanilla extract, almond extract, and a fluffy cream cheese frosting, they’re likely to knock your coconutty socks off. So if it’s getting cold where you are, be sure to grab a back-up pair ;).
Source: Taste & Tell
The holidays are often a time for rich and chocolatey treats, but if you’re a fruit lover, there are still delicious options for this time of year! These raspberry coconut cupcakes are the perfect alternative to a chocolate-covered dessert, featuring the subtle, but still sweet flavors of shredded coconut and raspberry buttercream. That combination alone is likely to induce salivating, but this recipe goes a step further, filling each cupcake with raspberry jam. With a total preparation time of under 40 minutes, these cupcakes are sure to be an easy hit for your next holiday party.
Source: Taste & Tell
There’s no such thing as too much coconut. These cupcakes contain coconut extract and cream of coconut, while the frosting has coconut extract as well. To top it all off, they are sprinkled with toasted coconut flakes. Besides the coconut extract, the frosting contains cream cheese and other ingredients, and the batter is also flavored with vanilla extract and buttermilk. The resulting cupcakes are rich, moist and coconut-ty. How will you be able to eat just one?
Source Tide and Thyme
Just because something is gluten free, that does not mean that it will not taste good. These sweet cupcakes are flavored with coconut (both coconut juice and shredded coconut are in the batter), and contain sorghum flour, cornstarch and guar gum instead of cake flour. The rest of the ingredients, including buttermilk, almond extract and vanilla extract, are identical to those in “standard” gluten-filled cupcakes. The frosting is a homemade cream cheese that is topped with almonds – and little more shredded coconut, if you so desire.
Ask any fan of coconut flavored items (or just plain coconut) and they will tell you that there is no such thing as too much of the flavor. These white coconut cupcakes can attest to that, as they contain the fruit in both the cupcakes themselves, and in the frosting. The cupcakes are flavored with coconut milk, sweetened shredded coconut and vanilla extract. The frosting also contains vanilla extract and coconut milk, and you can always sprinkle some shredded coconut on top for extra flavor!
Source Crumbs and Cookies