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Coconut Easter Cupcakes

Moist Coconut Easter Cupcakes That'll Wow Your Guests

These Coconut Easter Cupcakes are moist, fluffy, and perfect for any festive celebration, not just Easter!
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 12 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 can full-fat coconut milk warm before mixing
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 0.5 cup unsalted butter room temperature
  • 1 cup sweetened shredded coconut toasted if desired
  • 1 cup Cadbury mini eggs for decoration
For the Coconut Ermine Frosting
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 0.5 cup whole milk
  • 0.5 cup butter room temperature

Equipment

  • Muffin Pan
  • Mixing bowls
  • Stand mixer
  • spatula
  • Saucepan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a muffin pan with cupcake liners.
  2. Warm the coconut milk in hot water for about 10 minutes, then mix with eggs and vanilla extract.
  3. Combine flour, sugar, salt, and baking powder in a stand mixer, mixing on low speed.
  4. Add butter and coconut milk to dry mixture and mix on medium speed for 2-3 minutes.
  5. Gradually add the egg mixture to the batter in two batches, mixing thoroughly.
  6. Spoon the batter into the muffin tin, filling each liner about two-thirds full.
  7. Bake for 20-22 minutes until they spring back when pressed lightly.
  8. Cool the cupcakes in the pan for about 10 minutes, then transfer to a wire rack.
  9. Toast shredded coconut on a baking sheet in the oven at 350°F for 10-15 minutes.
  10. Whisk cornstarch, flour, coconut milk, and whole milk in a saucepan until thickened, about 5-7 minutes.
  11. Beat butter until fluffy, then mix in the cooled coconut milk mixture until light and airy.
  12. Pipe frosting onto cooled cupcakes and decorate with toasted coconut and mini Cadbury eggs.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Allow cupcakes to cool completely before frosting to maintain the integrity of the frosting.

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