Print

Moist & Fluffy Coconut Easter Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

Delight in these moist and fluffy Coconut Easter Cupcakes featuring a rich coconut ermine frosting, toasted shredded coconut, and festive Cadbury mini eggs for a perfect springtime treat. These cupcakes combine the tropical flavor of coconut milk with a light, creamy frosting that is both indulgent and beautifully textured.

Ingredients

Cupcakes

  • 2/3 cup (161 ml) coconut milk (room temperature 65-68°F)
  • 2 large eggs (100 grams, room temperature)
  • 1/2 teaspoon pure vanilla extract
  • 1-1/4 cups (250 grams) granulated sugar
  • 1-2/3 cups (212 grams) unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 8 tablespoons (114 grams) unsalted butter (room temperature 65-68°F)

Toasted Coconut

  • 1-1/2 cups (135 grams) sweetened shredded coconut

Coconut Ermine Frosting

  • 3 tablespoons (30 grams) cornstarch
  • 1/4 cup (32 grams) unbleached all-purpose flour
  • 3/4 cup (180 ml) coconut milk
  • 3/4 cup (180 ml) whole milk
  • 1/2 teaspoon kosher salt
  • 1-1/2 cups (300 grams) granulated sugar
  • 30 tablespoons (424 grams) unsalted butter (room temperature 65-68°F)

Decoration

  • 1 bag Cadbury mini eggs (or similar Easter candy)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a muffin pan with cupcake liners to get ready for baking.
  2. Prepare Coconut Milk: To ensure smooth coconut milk, place the unopened can upside down in hot water to soften solidified fat. Stir well before measuring 2/3 cup at room temperature.
  3. Mix Eggs and Vanilla: In a small bowl, whisk together the eggs, vanilla extract, and one-third of the coconut milk until combined. Set aside.
  4. Combine Dry Ingredients: In a stand mixer bowl fitted with a paddle, mix the sugar, all-purpose flour, kosher salt, and baking powder on medium-low for 30 seconds to combine thoroughly.
  5. Add Butter and Milk: Add the butter cut into pieces and the remaining coconut milk to the dry ingredients. Mix on medium speed until creamy and well incorporated, about 1 minute, scraping the bowl sides as needed but being careful not to overmix.
  6. Incorporate Egg Mixture: Add the egg mixture in two parts, mixing on medium speed after each addition until fully integrated. Scrape the sides and bottom, then fold the batter gently by hand to ensure uniform mixing.
  7. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full (approximately 60 grams per cup).
  8. Bake Cupcakes: Bake for 20-22 minutes until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Toast Coconut: Preheat oven to 350°F (180°C). Spread shredded coconut in a single layer on a baking sheet. Toast for 5 minutes, stir, then repeat two more times or until golden brown, being careful to avoid burning. Cool before use.
  10. Make Coconut Ermine Frosting Base: In a 3-4 quart nonreactive pan, whisk sugar, flour, cornstarch, and salt. Gradually add coconut milk and whole milk, whisking until smooth. Cook over medium heat, whisking constantly, until mixture boils and thickens (6-10 minutes). Boil for 1 minute more, then transfer to a wide bowl and cool completely (~2 hours).
  11. Beat Butter and Combine: Using a stand mixer with a whisk attachment, beat the room temperature butter on medium-high until light and fluffy (about 5 minutes). Add cooled milk-flour mixture and beat on medium until combined, then on medium-high until frosting is light and fluffy (3-5 minutes).
  12. Decorate Cupcakes: Fit a pastry bag with a 3/8-inch plain tip and fill with frosting. Pipe a swirl starting from the edge working inward, leaving a center well. Press toasted coconut onto the sides of the frosting, then place 3-4 Cadbury mini eggs in the center.
  13. Store Cupcakes: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be kept at room temperature in an airtight container for up to 2 days or refrigerated for up to 3 days. For best flavor and texture, consume the same day frosted.

Notes

  • Use room temperature ingredients for best mixing results, especially butter, eggs, and coconut milk.
  • Toast shredded coconut carefully, stirring frequently to prevent burning and to achieve an even golden color.
  • Ermine frosting requires cooling the cooked milk-flour mixture thoroughly before combining with butter for the proper fluffy texture.
  • Leftover frosting can be frozen in a freezer-safe container for up to 3 months.
  • Ensure cupcakes are completely cooled before frosting to prevent melting or sliding of frosting.

Find it online: https://marthatasty.com/moist-and-fluffy-coconut-easter-cupcakes-recipe/