Tuesday, June 1, 2010

Coconut Cream Cupcakes for Memorial Day

During the Memorial Day Weekend my husband and I were invited to an Hawaiian Themed Party, so I decided to make some tropical inspired Coconut Cream Cupcakes from my own recipe. My son and husband had to taste test before the party and I asked my son do you give it a big thumbs up and he said I give it a 2 thumbs up and asked why I had to bring them to the party and could we just keep them home! I would like to share my recipe with you. You can also decorate the top of the cupcakes with some fresh cut pineapple or fresh cut mango.

Cupcake Ingrediants:

- 3/4 cup of unsalted butter, room temperature
- 1 1/4 cup of sugar
- 3 eggs, room temperature
- 1 cup of canned coconut milk (do not use light coconut milk)
- 1 teaspoon of vanilla extract
- 2 1/4 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of sweetened shredded coconut

Coconut Cream Cheese Frosting Ingrediants:

- 1/2 cup of butter (1 stick), room temperature
- 8 oz. of Philly Cream Cheese (1 package), room temperature
- 1/2-1 cup of powdered sugar
- 1/4 cup of sweetened shredded coconut

Cupcake Method:

1. Preheat the oven to 350F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.

2. Add the eggs to butter and sugar mixture, one at a time, beating 30 seconda each to ensure mixing. Be sure to scrape the sides after each egg to ensure even mixing.

3. Combine the flour, salt and baking powder in a seperate bowl. In another bowl add 1 cup of well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of dry ingrediants to the butter and sugar mixture and mix then add 1/2 wet ingrediants from the coconut milk and vanilla bowl to butter and sugar mixture and continue alternating with the wet and dry mixtures, ending with dry. Stop mixing just as the ingrediants become incorporated; do not overbeat.

4. Fold in the coconut. Scoop into cupcake papers (I find a small ice cream scooper works best) and fill one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 min to ensure even baking. When done check with toothpick and make sure toothpick comes out clean. Allow cupcakes to cool for a minute ot two in the pan, then transfer to a wire rack to cool completely.

Frosting Method:

1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of bowl to ensure even mixing.

2. Slowly add powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness. Note: It is not a real thick icing

3. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.

Makes 20 cupcakes.

Let us know if you have tried them and leave us a comment! Enjoy! We will have more recipes to follow soon.


  1. what a great cupcake!!
    I love coconut and hardly ever get it, because my wife does not....sigh....