Best 2 Mini Coconut Cupcakes Recipes
Indulge in the tropical paradise of mini coconut cupcakes, a delightful treat that captures the essence of sun-kissed beaches and swaying palm trees. These bite-sized wonders are meticulously crafted with a moist and fluffy coconut cake batter, infused with the aromatic sweetness of coconut extract and topped with a luscious coconut cream cheese frosting. Each cupcake is a symphony of flavors and textures, offering a perfect balance between the delicate crumb of the cake and the creamy richness of the frosting. Whether you're hosting a beach-themed party, celebrating a special occasion, or simply craving a taste of the tropics, these mini coconut cupcakes are sure to transport your taste buds to a tropical oasis.
The recipe offers two variations to cater to your culinary preferences. The classic mini coconut cupcakes are adorned with a traditional coconut cream cheese frosting, while the toasted coconut mini cupcakes feature a delightful topping of caramelized coconut flakes that adds an extra layer of texture and flavor. Both variations promise an explosion of coconut goodness in every bite.
For those seeking a gluten-free alternative, the recipe also includes a dedicated section for gluten-free mini coconut cupcakes. With careful ingredient substitutions, this variation ensures that individuals with gluten sensitivities can enjoy these delectable treats without compromising on taste or texture.
To complete your tropical culinary journey, the recipe concludes with a tantalizing coconut frosting recipe. This versatile frosting can be used to elevate not only the mini coconut cupcakes but also a variety of other desserts, such as cakes, cookies, and even pancakes. Its smooth and creamy texture, coupled with the distinct coconut flavor, will transform any dessert into a tropical masterpiece.
MINI COCONUT CUPCAKES WITH PASSION FRUIT ICING
Passion fruit infuses the icing with real tropical flavor. Garnish the icing with more shredded coconut, if desired.
Provided by RuthE
Categories Desserts Cakes Cupcake Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
- Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
- Spoon rounded tablespoons batter into prepared muffin cups.
- Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
- Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 31.6 g, Cholesterol 29.6 mg, Fat 8.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 103.2 mg, Sugar 17.8 g
MINI COCONUT CUPCAKES
Tuesday night was eat out night! But, I wanted a little something sweet afterwards, so, I got in the kitchen to see what we had. I found a Duncan Hines Classic White cake mix and confectioners' sugar, and coconut! I decided to make coconut mini cupcakes!! We thoroughly enjoyed them and I hope y'all do too!!! As Julia Child...
Provided by Nancy McLendon
Categories Cakes
Time 35m
Number Of Ingredients 6
Steps:
- 1. Take the cake mix. Of course, I didn't exactly go by the box. I used the same measurements, but I used milk instead of water, and butter, (that's the southern gal in me!!), instead of oil. Mix all ingredients. Next, put 3/4 cup or more or less, (your preference), coconut into the cake mix and fold in. I have a mini cupcake pan and I put those cute, little cupcake cups in it. Fill them about 3/4 full and cook around 20 minutes or until done in a 350 degree oven.
- 2. The frosting came from my mother's old Better Homes and Gardens cookbook.. Here it is following: Cream butter; gradually add about half the sugar, blending well. I used a hand mixer for the blending thoughout this recipe. Beat in 2 tablespoons cream(I used milk, it works just as well) and vanilla. Gradually blend in remaining sugar. Add enough milk(cream) to make of spreading consistency. Next, add in your preference (about 3/4 cup, more or less), coconut and mix in with a spoon. Depending on the amount of frosting you want on the cupcakes, you may want to double this frosting recipe. Oh, a note on the recipe in the cookbook states: For a more creamy frosting, beat in 1 egg instead of first 2 tablespoons cream/milk. After adding remaining sugar, beat in cream for spreading consistency.
Tips:
- To ensure your cupcakes are perfectly moist, make sure to use full-fat coconut milk and buttermilk. - For a richer flavor, toast the coconut flakes before adding them to the batter. - For a fun twist, fill the cupcakes with a dollop of pineapple jam or coconut curd before frosting. - If you don't have a cupcake pan, you can bake the batter in a 9x13 inch baking dish for about 30-35 minutes. - Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.Conclusion:
These mini coconut cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist texture, sweet coconut flavor, and fluffy frosting, they are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give these cupcakes a try. You won't be disappointed!
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