- COCONUT CUPCAKE
- 1 cup (225 grams) granulated sugar
- 1 tbsp coconut extract + 1 tbsp vanilla extract or 2 tbsps Malibu Coconut Rum
- 1 3/4 cups (175 grams) cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup (75 grams) light sour cream
- 1/4 cup canola oil or vegetable oil (60 ml)
- 1/3 cup (160 ml) Silk (Almond Breeze or Trader Joe's) Coconut Milk
- 3-4 oz. coconut flavored yogurt
- COCONUT CREME FILLING
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp coconut extract or Malibu
- COCONUT BUTTERCREAM FROSTING
- 1/2 cup butter, softened
- 2-3 cups confectioner's sugar
- 1 tsp coconut extract
- 1 tbsp coconut milk
- 1 1/2 cups toasted coconut
- 1 bag coconut flavored M&M eggs
When I found coconut egg-shaped M&Ms at Target, I was immediately inspired to create a festive Easter coconut cupcake. It seems like coconut is the flavor of the season and I have coincidentally been craving it. I recently bought Dove coconut creme chocolates, which were divine. I’ve also been using a lot of coconut milk so I wanted to incorporate it into my cupcakes and since I had one coconut yogurt left I thought I’d add it in to help enhance the coconut flavor.
Normally, I don’t recommend using these Yoplait light yogurts because they are artificially flavored but I already had it in the fridge, so I let it slide.
I even got Romain to participate in filling the cupcakes. Of all the cupcakes I’ve made, I think this is the first time he actually helped me. I admit that he’s a great assistant even though the chocolate eggs kept disappearing. And don’t worry, he didn’t actually eat the whipped cream!
Preheat oven to 350 F (175 C).
In a small bowl, combine sugar and coconut and vanilla extract or Malibu.
In a medium-sized mixing bowl or bowl of a stand mixer, sift together cake flour, baking powder, baking soda, and salt.
Add the vanilla bean sugar and mix until well combined.
Add butter to sugar mixture and mix on medium-low speed for three minutes. Beat in eggs, sour cream, oil until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Whisk together yogurt and milk. Slowly add milk mixture and mix on low speed until just combined.
Fill cupcake liners just over 2/3 full.
Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. In my Sunbeam cupcake maker they were baked perfectly at 10 minutes.
When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack.
For the filling, beat all ingredient on high until thickened. It’s very important to put the mixing bowl and beater attachments in the freezer prior to making the whipped cream.
For the frosting, beat together all ingredients until smooth.
Toast the coconut in the oven at 350 degrees F. Pay close attention because it coconut can easily catch on fire. (Thankfully, my fire was contained)
Use a cylinder shaped tool to cut out a piece of cake from the center. I use one of my decorating tips, which works pretty well.
Fill with whipped cream, replug with cake, frost, swirl in toasted coconut, and arrange eggs so they look like little nests. So Cute!!
I found these adorable basket cupcake wrappers at Michaels. These cupcakes would make really festive additions to Easter baskets or set out for Easter brunch! I totally use this holiday as an excuse to double my intake of sugar and chocolate, just make sure to get back on track the day after.