Mini Coconut Cupcakes with Coconut Buttercream Frosting
Mini Coconut Cupcakes are sweet, moist 2-bite cupcakes that are topped with a creamy coconut buttercream frosting. Don’t let their size fool you! Every bite is bursting with tropical coconut flavor.
Servings: 36 mini cupcakes
Calories: 159kcal
Ingredients
Mini Coconut Cupcakes
- 1 1/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/4 cup unsalted butter * at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut cream * from a can
- 1/2 cup sweetened shredded coconut * can use unsweetened, if preferred
- extra shredded coconut * optional garnish
Coconut Buttercream Frosting
- 4 cups powdered sugar
- 1 cup unsalted butter * at room temperature
- 2-3 tablespoons coconut cream
- 2 teaspoons coconut extract
- pinch of salt
Instructions
Mini Coconut Cupcakes
- Preheat your oven to 350°F. Line a mini cupcake pan with mini paper liners.
- Combine the flour, baking powder, and salt in a small bowl and set aside.
- In the bowl of an electric mixture, add the butter and sugar and mix until blended.
- Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the coconut cream, until everything is well combined. Stir in the shredded coconut.
- Fill each cupcake well about halfway full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
Coconut Buttercream Frosting
- Combine all of the ingredients for the frosting in the bowl of an electric mixer fitting with a whisk attachment.
- Mix, on low speed for a minute, then medium. until everything its well combined and smooth.
- Top the cooled cupcakes with the frosting using a piping bag and tip, spatula, or a butter knife.
- Decorate, as desired. See the post for decorating suggestions.
Video
Notes
Tips & Techniques
- Using coconut cream gives you a richer, dense, moist cupcake. If you prefer a very light, fluffy cupcake, you can use coconut milk instead.
- If you prefer your cupcakes to be less sweet, you can use unsweetened coconut shreds instead.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean. This recipe makes approximately 12 standard size cupcakes.
- You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
Nutrition
Serving: 1mini cupcake | Calories: 159kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 21mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg