Description
These Coconut Easter Cupcakes are delightfully sweet treats perfect for spring celebrations. Soft, moist cupcakes infused with coconut flavor are topped with creamy cream cheese frosting, shredded coconut, and pastel-colored sprinkles, making them a festive dessert for Easter or any spring occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup whole milk
- 1/2 cup sweetened shredded coconut
Frosting
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Additional shredded coconut and pastel-colored sprinkles for decoration
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which takes about 3-4 minutes using a mixer.
- Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Then stir in the vanilla and coconut extracts for flavor.
- Combine Batter: Gradually add the dry flour mixture alternately with the milk to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing, which can make cupcakes tough.
- Fold in Coconut: Gently fold in the sweetened shredded coconut to distribute it evenly throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent the frosting from melting.
- Prepare Frosting: Beat together the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, vanilla extract, and milk, continuing to mix until the frosting is fluffy and spreadable.
- Frost and Decorate: Spread the cream cheese frosting evenly on the cooled cupcakes. Sprinkle additional shredded coconut and pastel-colored sprinkles over the top for decoration and festive presentation.
Notes
- For enhanced coconut flavor, lightly toast the shredded coconut in a dry skillet over medium heat until golden before adding to the batter.
- Use room temperature ingredients (eggs, butter, cream cheese) for smoother batter and frosting consistency.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
