coconut cupcakes

Delicious no-bake, vegan, and gluten-free coconut mini cheesecakes. A perfect little treat for any occasion!

Coconut Mini Cheesecakes

60 g roasted almonds (ground)

g fine coconut flour

dates

g raw cacao powder (~ 1 tablespoon)

coconut oil

cashews

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

g coconut

agave

lemon juice

vanilla powder

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Place dates, ground roasted almonds, coconut flour, cacao powder, and coconut oil in the food processor, and process until the mixture sticks together.

Once it’s all combined and the mixture is nice and sticky, spread the mixture into small cylinder silicone molds 6 cm diameter (makes 7) and press down firmly to form the base.

Refrigerate while you make the coconut filling.

Crust

Blend cashews, coconut cream (see Note on coconut cream), agave syrup, vanilla powder, coconut oil, and lemon juice in the high-speed blender until the mixture becomes smooth and creamy.

Add in shredded coconut and blend again briefly until all is well combined. Adjust sweetness if needed.

Using a spoon, layer the coconut cream on top of the base – fill each cupcake hole fully, and smooth out the top.

Place mini cheesecakes in the freezer to set for at least 4-5 hours.

Coconut filling

Garnish each cupcake with edible flowers or fresh/frozen berries.

Serving suggestion

My favorite coconut cupcakes ever! They're soft and fluffy, perfectly moist and they're brimming with sweet coconut flavor. The perfect treat for any occasion!

Coconut Cupcakes with Coconut Buttercream Frosting

(198 grams) cake flour*

tsp baking powder

tsp salt

(113 grams) unsalted butter,

(160 grams) granulated sugar

egg, (at room temperature)

egg whites, (at room temperature)

tsp coconut extract

tsp vanilla extract

(155 milliliters) canned coconut milk, (at room temperature)

(115 grams) shredded unsweetened coconut

Tbsp (198 grams) butter, (at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted))

(380 grams) powdered sugar

- 1 tsp coconut extract, (to taste)

- 3 Tbsp (45 milliliters) canned coconut milk

Preheat oven to 350 degrees. Line a muffin pan with 12 paper cupcake liners, set aside.&nbsp;

Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk 20 seconds to evenly distribute.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. Mix in egg then mix in egg whites one at a time. Blend in coconut extract and vanilla extract.&nbsp;

Add in 1/3 of the flour mixture and mix on low speed just until combined then blend in 1/2 of the coconut milk, mixing just until combined. Mix in another 1/3 of the flour mixture, then mix in remaining 1/2 of the coconut milk (again mixing just until combined after each addition). Finish by mixing in the last 1/3 of the flour mixture.&nbsp;

Remove bowl and scrape sides and bottom of bowl with a spatula and fold gently just until evenly incorporated. Divide batter among paper lined muffin cups filling each cup about 2/3 full.

Bake in preheated oven until toothpick inserted into center comes out clean about 18 - 20 minutes. Cool cupcakes on wire rack.&nbsp;

Pour coconut into a small bowl. Once cupcakes are cool frost with coconut frosting, then immediately after frosting each cupcake dip tops in coconut to fully cover. Store cupcakes in an airtight container.

For the cupcakes:

In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy.&nbsp;

Add in powdered sugar, coconut extract and 2 Tbsp coconut milk and mix until pale and fluffy, while adding in another 1 Tbsp coconut milk to thin if needed.

For the frosting:

Soft and fluffy Coconut Cupcakes topped with coconut buttercream.

Perfect Coconut Cupcakes

(1/2 cup) desiccated coconut*

(1/2 cup

(3/4 cup) caster sugar or granulated sugar

vanilla extract

egg, room temperature

(1 and 1/2 cups) plain flour or all purpose flour

baking powder

salt

180 ml (3/4 cup) full fat canned coconut cream

(1.5 sticks) butter, room temperature, roughly chopped

(4 cups) icing sugar

full fat canned coconut milk

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.

Add desiccated coconut to a small non-stick frying pan and place on a low heat. Cook for approximately 5 minutes, stirring occasionally, until coconut turns golden brown. Set aside to cool. 

In a large mixing bowl, add butter and sugar. Beat together using an electric mixer until pale and creamy. Add vanilla and egg and beat briefly until combined.

Add flour, baking powder, salt and toasted coconut. Then add coconut cream. Beat on a low speed until a thick and creamy cake batter forms. Don’t over mix. 

Spoon out cake batter into your prepared liners and bake for approximately 18-20 minutes or until golden. Leave cupcakes to cool completely on a wire rack.

Add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps. 

Scrape down the sides of the bowl. Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry – this is fine.

Next, add 250 grams (2 cups) sugar, along with 2 tablespoons of coconut cream. Beat on medium speed until mixture is thick and creamy.

Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.

If the buttercream is too thick, add an extra tablespoon or two of coconut cream. To finish, remove your mixer, and give your buttercream a good stir by hand using a spatula &#8211; this helps to eliminate any air bubbles.

Transfer your buttercream to a piping bag fitted with a large star tip. Frost swirls of buttercream onto each cupcake. Sprinkle over flaked coconut. 

Coconut cupcakes

Coconut Cupcakes  Moist coconut cupcakes with a secret ingredient to keep them extra soft and tender with a sweet coconut cream cheese frosting.

Coconut Cupcakes

Cake Flour

Sugar

Tablespoon Baking Powder

Salt

Dry Instant Pudding Mix ((coconut, vanilla, or white chocolate))

Butter ((softened,

Canned Unsweetened Coconut Milk

Buttermilk

Egg Whites

Coconut Extract

Butter ((softened))

(1) 8-ounce pkg. Cream Cheese ((softened))

Tablespoons Heavy Cream, Milk,

Sweetened Flaked Coconut ((for garnish))

Preheat oven to 350 degrees. In a stand mixer, stir together flour, baking powder, sugar, salt, and dry pudding mix.

Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.

In a small bowl, whisk together coconut milk, buttermilk, egg whites, egg, and coconut extract. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined. Take a spatula and scrape the sides of the bowl.

Fill cupcake or muffin pan with cupcake liners. Lightly spray cooking spray, if desired. Spoon cake batter into each cupcake liner, filling about 3/4 full.

Bake for about 14-17 minutes. Check for doneness by placing a cake tester or toothpick in the center of the cake. Let cool.

In a mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Stir in powdered sugar and heavy cream, milk, coconut creamer, or cream of coconut. Add coconut extract.

Once the cupcakes have cooled, pipe the frosting on each cupcake. Sprinkle with sweetened flaked coconut.

Sweet Cream Cheese Coconut Frosting:

These Coconut Cream Pie Cupcakes are the perfect combination of coconut cake with a lightly sweetened coconut mousse and topped with a cream cheese whipped cream.

Coconut Cream Pie Cupcakes

box (15 ounces) White cake mix

(120 grams) shredded sweetened coconut

Egg whites

(177 milliliters) Coconut milk, mixed

(118 milliliters) vegetable oil

(96 grams) light sour cream

(5 milliliters) coconut extract

(3.75 grams) baking powder

(3.4 ounces) instant vanilla pudding

(177 milliliters) milk, any type

(5 grams) coconut extract

(236 milliliters) heavy whipping cream

(32 grams) powdered sugar

(226 grams) cream cheese,

(413 milliliters) heavy whipping cream

(130 grams) powdered sugar

(5 milliliters) pure vanilla extract

coconut

Pre-heat over to 350° F. Mix Coconut milk well before adding to the batter.

In a large mixing bowl, combine cake mix with all remaining ingredients. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.

For the cupcake

Combine the pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.

Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating at high speed until stiff peaks form.

Remove pudding from the refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.

For the Filling

Chill the bowl for 5-10 minutes again. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

Add 3 tablespoons of heavy whipping cream. Beat into the cream cheese until cream cheese resembles a liquid mixture.

Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately or keep refrigerated.

To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife, or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the coconut mousse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.

For the Frosting

These are THE BEST. I don't even LIKE coconut, but coconut cake is my MIL's favorite. So I made these as a treat for her birthday dinner. We all fell in love and nearly spoiled our dinner nibbling on them! The creamy filling and the light texture of the frosting just makes this so much fun. And it's SO much easier than many of the other fussy coconut cream pie cupcake recipes out there. Well done!

I made these for a bridal shower &amp; they were a huge hit! I ran out of whipping cream while making the frosting and ended up switching the filling &amp; the frosting and turned out great. Thank you for the recipe!!

You do not include where to purchase the lovely hole extracter you used to remover the center of the cupcake to fill it with pudding. Where might ai purchas3 that item?

Is there a reason for the light sour cream rather than regular sour cream? Coii you pd this recipe be made with regular sour cream instead?

I made these a while back and they are fantastic! So flavorful and light. I’m making them again but I’m concerned about the frosting in the heat. The forecast is for 90°+ the day of the party and they may be out for some time before they’re eaten. How do you think they will hold up?
Thanks so much!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546322141/rboog6ia0fxodg3ezt9l.mp4

Best Ever Coconut Cream Pie Cupcakes

I love Mounds (and Almond Joy!) and I LOVE brownies…  so putting them together was bound to happen eventually!

Mounds Brownies

box brownie mix

butter (melted)

white sugar

eggs

all-purpose flour

cocoa powder

chocolate chips

milk

sugar

heavy cream

butter

Prepare brownies according to box directions

Preheat oven to 350°F.. Lightly grease a 9×9 pan.

In a large bowl, combine the butter, sugar, &amp; vanilla. Beat in the eggs.

Combine flour, cocoa powder, &amp; salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.

Bake about 22-26 minutes or just until done (do not over bake). Remove and cool.

Combine sweetened condensed milk, coconut and powdered sugar in a bowl until well mixed. Spread over cooled brownies.

Mounds Coconut Layer

Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.

Pour over the coconut layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.

Topping

Moist, sweet, and flavorful, these Coconut Cupcakes are perfect for Spring! These cupcakes are light, fluffy, and are so easy to make.

all-purpose flour ((300 grams))

sugar (400 grams)

unsalted butter (room temperature (227 grams))

eggs (room temperature)

coconut milk (full fat (240 milliliters))

coconut ((120 grams))

unsalted butter (room temperature (170 grams))

cream cheese (room temperature (227 grams))

confectioners’ sugar ((720 grams))

coconut milk (full fat)

coconut ((60 grams))

Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the eggs one at a time, and beat until well combined before adding the next. Stop and scrape down the bowl as needed.

With the mixer on low speed, add in the flour mixture alternating with the coconut milk. Scrape down the bowl and stir in the coconut. Fill the cupcake papers about three-quarters full.

Bake for 20 to 23 minutes or until a wooden pick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the pan for a few minutes, then remove and cool completely on a wire rack before frosting.

For the Cupcakes:

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. With the mixer on low speed, gradually mix in the powdered sugar until combined. Add the vanilla and coconut milk and beat on medium-low speed until fluffy, about 1 minute.

Transfer the frosting to a piping bag fitted with a decorative tip and pipe onto the cupcakes. Sprinkle coconut on top of each cupcake. Cupcakes can be stored for up to 3 days in an airtight container at room temperature.

For the Frosting:

These Lemon Coconut Cupcakes are an easy and refreshing dessert!  Lemon frosting and pie filling make them the perfect lemon dessert recipe for spring events like Easter or Mother&#x27;s Day.  Trust me though, you will want to make them all year long.

Lemon Coconut Cupcakes Recipe

white cake mix

coconut pudding

coconut milk

coconut extract

rum extract

can Lucky Leaf Lemon Pie Filling, divided

unsalted butter, softened

marshmallow cream

raspberries

Preheat the oven to 325 degrees. Place 24...

Preheat the oven to 325 degrees. Place 24 cupcake liners in a cupcake pan or muffin tin.

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