Coconut Cupcakes with Coconut Lime Buttercream


Happy Valentine’s Day! Ahhhh, the day to celebrate love.

I really think that my love language is baking. If I could add a category to Dr. Chapman’s book that is what it would be. That being said, I did not actually bake these cupcakes for Valentine’s Day. They were for a baby shower instead. They kind of go together, right?

I did pick to post them today in honor of my sweetie though. These were his favorite treat of the three I made for the shower.

They were easy to make and very tasty. I received a lot of compliments on them so I would encourage you to make them if you have the choice. Enjoy!

Coconut Cupcakes with Coconut Lime Buttercream
Source: My Baking Addiction

1 (18 ounce) box French Vanilla cake mix
1 (3.4 ounce) package Jell-o Coconut Cream pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, lightly beaten
1 (13 ounce) can unsweetened coconut milk; divided
2/3 cup sweetened shredded coconut

Buttercream Frosting:
remaining 9 ounces coconut milk
2 cups unsalted butter, room temperature
zest of 2 medium limes
1 1/2 pounds (about 5 3/4 cups) powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract

To make the cupcakes: Preheat oven to 350 degrees F. Line cupcake pan with paper liners or spray wells with non-stick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, and 1/2 cup (4 ounces) coconut milk. Beat for about 2 minutes on medium speed until well combined. Fold in the shredded coconut.

Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare the frosting.

To make the frosting: Place the remaining coconut milk into a medium saucepan with high sides. Over medium heat, bring the coconut milk to a boil, stirring occasionally. Turn the heat down to medium-low heat and reduce the coconut milk for about 20 minutes. Turn the burner off and allow the coconut milk to cool completely. Cover and chill (about an hour), this will cause the coconut milk to thicken up a bit.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and reduced and cooled coconut milk on medium-high speed for about 5 minutes. Add in the lime zest and mix to combine.

Turn the mixer down to low speed and gradually add in the powdered sugar until it is completely incorporated. Add in extracts and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut.

Makes about 24 cupcakes


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