Anyone up for a cupcake? These little coconut cream gems are all sorts of divine, and I couldn’t be more excited to finally share them with you! I’ve received so many requests for coconut cupcakes that I just had to share my go-to recipe with you, complete with a custard filling so good, it may never make it to the cupcakes…
As if that wasn’t exciting enough (do you see all those sprinkles floating around?!), I’m teaming up with my friends at Farberware for an epic Spring bakeware giveaway! If we’re going to be baking the ultimate cupcakes, we’re going to need some ultimate bakeware, and this collection has it all. So get those sprinkles out and let’s get to baking!
Let’s talk about these cupcakes first because there’s a lot to talk about and I feel like they’re a party waiting to happen! The cupcakes themselves are light and lovely with just a hint of coconut floating around. There’s coconut milk in the batter, which adds a creaminess to it, lending a beautiful crumb when baked. I also added a splash of coconut extract in there because I wanted an extra punch of flavor, but you could definitely omit it if you’re not smitten with all things coconut.
One thing your’e definitely not going to want to omit is the creamy custard filling. It’s one of those recipes that’ll have you standing over the pot with a spoon! It’s rich and luscious, and is all sorts of heaven when you bite into one of these cupcakes!
To finish these little cakelets off, I went with a whipped mascarpone frosting and I’m not one bit mad about it! I was originally going to go with whipped cream to cap off my coconut cream pie makeover/takeover situation, but I wanted something a little more substantial. Adding mascarpone to the whipped cream adds decadence, and I find it holds up a lot better. As I was making the frosting, my first instinct was to add a dab of coconut extract, but I quickly changed my game plan when I spotted the almond extract.
Just a splash of almond extract in the frosting does wonders for the entire cupcake. I LOVE when there’s layers of flavors going on in a dessert and that’s where the almond delivers. It’s not hit you over the head almond, it’s just this subtle hint that there’s so much more happening here.
The other thing I’m obsessed with in dessert is different textures, which is why I topped the cupcakes off with toasted coconut. It complements the smooth frosting beautifully and it’s one of my favorite decorating hacks, because no matter how you frost the cupcakes, they’re going to look fabulous once you pile the toasted coconut on. Not to mention the sprinkle parade about to take place!
Top them off with lots of sprinkles, edible dust and mini eggs, and you have the most darling little cakes for Easter brunch, dinner, or any Spring celebrations you have coming up!
I can’t wait to hear how you guys like them, and see your photos! Remember to tag me so I can see your bakes!
Thanks so much for reading and happy baking! xo
Ingredients
- 1 1/4 cups all-purpose flour
- 1 3/4 cups cake flour
- 1 3/4 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, room temperature and cut into small cubes
- 4 eggs
- 1 cup unsweetened, canned coconut milk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 3/4 cup half and half
- 3/4 cup whole milk
- 1 egg
- 1/4 cup + 2 tablespoons sugar
- 1 tablespoon + 1 teaspoon cornstarch
- Pinch of salt
- 1 teaspoon vanilla extract or vanilla bean paste
- 8 ounces mascarpone
- 8 ounces heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pure almond extract
- 1 cup sweetened, shredded coconut, toasted
- Chocolate candy eggs, for decorating
- Pastel confetti sprinkles, for decorating
Instructions
- Head over to Farberware for the full Ultimate Coconut Cream Cupcake recipe!
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware.
Joanne Keith says
Love this…thank you for the chance!
Joanne Keith says
Blackberry cake is my fav!
shelly peterson says
I love strawberry rhubarb pie.
Karen Oliver says
I love cupcakes and my cupcake pans need replacing. This give me the opportunity to possibly win some!
Brenda Haines says
Strawberry pound cake is one of my favorites. It’s like strawberry shortcake, but pound cake instead of shortcake. 🙂
Laura says
I was just searching for a recipe to use the candy eggs! Thank you BCB and Farberware too.
Stephanie Phelps says
I love to make strawberry shortcakes in the spring!
Debbie Penney says
I love strawberry short cake
Ellie Wright says
Lemon chess bars are my favorite.
Linda Moore says
My baking utensils are 47 years old! Can you believe that. I got the muffin tins, cake pans and baking sheets when I got married. I have added many Bundt cake pans to my collection over the years. I can’t seem to part with my old stuff, but a new set may be just what I need. Love these cupcakes.
Wishes for tasty dishes,
Linda
Natalie J Vandenberghe says
I love strawberry o’cheese
carol clark says
strawberry shortcake i love o its so so good
Peter Mathis says
Anything with lemon!
jan says
strawberry shortcake
grace says
carrot cake. boring, but true.
Debbie the NY Baker says
A citrus (orange/lemon/lime) bundt cake with just a smidgen of glaze – yummy!
Pam O says
My favorite spring desert is cheesecake.
Tina says
My fave Spring dessert is cookie cups chocolate pudding and a Peep.. “Peep Nests”.
Robin says
Angel food cake with fresh strawberries and cream. Ahhh….Spring!
Kayle (The Cooking Actress) says
I love all the coconut desserts, like these cupcakes!
Liz says
I love your coconut cupcakes but my family would vote for strawberry shortcakes!
Cindy A. says
My favorite is strawberry cheesecake.
Rust says
Angel food cake with strawberries.
Lindsey says
Anything lemon
Marsha Lynne says
Favorite any season..”Messy Cake” with whipped cream topping
Jenn says
Lemon Bars
Tina W says
Lemon cake filled with lemon curd.
Sarah Phillips says
My favorite Spring dessert would probably have to be either Coconut Cream Poke Cake or Coconut Cream Cupcakes with Peeps on top for some extra Easter festivity! ^_^
Kristen @ Dinner for Two Blog says
I love lemon bars!
Ashley Hart says
I love making carrot cake cupcakes as a nice spring Easter dessert. I even dye some of my frosting orange and decorate them with frosting carrots.
Alexandra Robertson says
My favorite spring dessert is pavola with macerated berries!
DeeDee says
Can’t wait to try this cupcake recipe!
Nettie Moore says
Lemon Cheesecake! Nettie
Jeffrey says
My kids have been requesting cheesecake for their birthdays for the past couple of years so that is what I’ve made! I’ll be making a strawberry cheesecake soon for my oldest son, last year he had cookie dough flavor!
Sarah says
My favorite spring dessert is raspberry sweet rolls!