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!
- Coconut Cupcakes-
- 2 sticks butter (softened)
- 1 1/2 sugar
- 2 tsp coconut extract
- 2 whole eggs
- 3 egg yolks
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
- Fresh Strawberry Frosting-
- 1/3 cup fresh strawberry puree
- 1 cup unsalted butter , slightly cold
- 1/4 tsp salt
- 2 1/2 cups confectioners' sugar , sifted
- Coconut Cupcakes-
- Preheat oven to 350 degrees.
- Make sure all your ingredients are room temperature.
- In a separate bowl, combine flour, salt, baking powder and soda and mix.
- In your mixer fitted with the paddle attachment, blend butter, sugar and coconut extract at medium speed until pale and fluffy.
- Add eggs, one at a time, scraping the bowl after each addition.
- Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk.
- Repeat this 3 times, until you have incorporated all the flour and buttermilk.
- Line 2 cupcake pans with cupcake liners.
- Fill each liner 2/3 full with batter.
- Put pans into a preheated 350 degree oven, and then reduce the temperature to 325 degrees and bake for 25 minutes. This method produces rounded puffed tops.
- Cool completely before frosting.
- Place strawberries in the bowl of a small food processor; process until pureed.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
- Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
- Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air.
- Frosting consistency should be dense and creamy, like ice cream.
- Frost cupcakes and garnish with shredded coconut, sliced strawberries, or sprinkles.