Coconut Cupcakes {Bird Nest Cupcakes}

 If you are looking for a great Easter cupcake recipe that's full of cuteness, packed with flavor and easy to make, these coconut cupcakes are for you.
Hi guys! I am re-doing another recipe from the archives again and bringing it some new life. These coconut cupcakes were made in March 2013 (that’s three years ago!!!) when I just started blogging and they have remained a favorite over time.

 

 

coconut cupcakes

I’ve of course played with the recipe since then as I develop as a baker and the version below is the current awesome state of a soft coconut cupcake topped with sweet coconut whipped frosting. I love how the coconut flavor is intense in these because of coconut cream (instead of coconut milk) and it makes my coconut-loving heart happy!

Also, going back through the archives to favorite recipes, I realize how much I truly LOVE coconut desserts. It’s for real and clearly a passion I should make use of soon. Maybe when I have some free time I could write a coconut-themed dessert book… Blahnik Baker style! But who am I kidding, when will I have free time? Oieee!

If you are looking for a great Easter cupcake recipe that's full of cuteness, packed with flavor and easy to make, these coconut cupcakes are for you.
 Okay folks. If you are looking for a great Easter cupcake that’s full of cuteness, packed with flavor and easy to make, this is your treat. These coconut cupcakes will not disappoint your crowd.
(PS: Below are the original photos from this recipe in 2013. I left it there for good measures…it’s always good to remember how far one has come)
coconut easter cupcakes
Until next week, I hope you have a happy and blessed Easter!

Coconut Cupcakes {Bird Nest Cupcakes}
 
Prep time
Cook time
Total time
 
Author:
Yield: 20 cupcakes
INGREDIENTS
For the Coconut Cupcakes
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cardamom
  • ½ cup cream of coconut (NOT coconut milk)
  • ¼ cup coconut milk
  • 1 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • ¾ cup (1 ½ sticks) unsalted butter, room temperature,
  • 1 cup sugar
  • 3 large eggs, room temperature
Whipped Coconut Buttercream
  • 1 ½ cups (3 sticks) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ¼ cup cream of coconut
  • 2 teaspoons pure vanilla extract
DIRECTIONS
For Cupcakes:
  1. Preheat oven to 350 degrees F. Line two muffin tins with cupcake wrappers
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, and cardamom. In a large measuring cup or a small bowl, stir together cream of coconut, coconut milk, vanilla, and almond extract.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl with a rubber spatula as necessary.
  4. With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Mix just until combined, scraping down sides of bowl as necessary.
  5. Spoon batter into lined cupcake tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, about 12-15 minutes. Let cool for 2-3 minutes; Remove from pans and transfer to wire racks to cool completely.
For Frosting:
  1. Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar, vanilla extract and coconut cream and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 6 minutes.
  2. Use frosting immediately to frost cooled cupcakes. Top with coconut flakes and Easter candies.
  3. Store leftovers in an airtight container at room temperature for up to 3 days.
ZAINAB'S NOTES
Adapted from Martha Stewart