Whenever I have to bake cupcakes for an occasion, I almost always make these Coconut Cupcakes. They are always loved and are extremely popular.
While I usually always make a coconut cream cheese frosting, I decided to change things up by using a fresh strawberry frosting instead. Let me tell you they are just as good as the coconut version if not better!
Strawberry season has officially begun here in San Diego and my favorite family stand has opened, which means we make a trip over there every three days. I’m usually lucky if the case of strawberries even makes it home, as 3 my kids literally attack it during our 15 minute drive home. I’m not so innocent either as there nothing quite better than sun-kissed strawberries that were harvested a mere 15 minutes before purchasing.
Anyway, I finally got smart and purchased 2 cases so that we can enjoy one and I can bake with the other. Needless to say, there will be quite a few strawberry recipes coming up here in the near future.
Coconut and strawberry are a match made in flavor heaven. The cupcakes are creamy and buttery due to the coconut extract and fresh and springy from the strawberry frosting. Next time I make these, I will for sure add some diced strawberries to the cupcake batter. Top the cupcakes with shredded coconut, sliced strawberries, or sprinkles and you have the perfect dessert for any occasion! Enjoy!