Mini Coconut Cupcakes with Blueberries

Mini Coconut Cupcakes

Hey there, and welcome back, friends.

You are in for a treat!

These Mini Coconut Cupcakes with Blueberries are soft and tender. The batter and frosting are dairy-free and bursting with fresh blueberry flavor.

Today, Mary Frances from The Sweet {Tooth} Life is here to share with you these mini blueberry coconut cupcakes. She creates amazing healthy recipes (ahem mainly desserts) and I am so excited for you to meet her (if you haven’t already) and stalk her blog (Facebook, Pinterest, Instagram)!

Hey guys! I’m pretty thrilled to be talking to you right now. Zainab is truly one of my favorite people and since y’all are fans of her too, I think we’ll be fabulous friends.

My name is Mary Frances and I’ve had the privilege to hop over here at A Classic Twist a couple of times. I blog over at The Sweet {Tooth} Life and if I had to describe my foodie style in one word, it would be a binge.

Meaning (gotta clarify) I find an ingredient that I like and look out world, it’s going into every single thing I make. This month’s ingredient happens to be blueberries.

My family laughs at this because I went on a no ‘berry kick after a blueberry spinach smoothie fiasco. (Note: old blueberries and too much-unstemmed spinach … no Bueno. Just take my word on this one.)

But big juicy blueberries and soft, tender, just rich enough vanilla coconut cupcakes? Mucho Bueno!
And now yall have exhausted my total knowledge of the Spanish language.

You’re welcome.

Other than the fact that I’m stuck on blueberries, I thought they’d be a good way to celebrate Elliott! The coconut is inspired by Zainab and her ability to find an ingredient and enjoy it for more than three weeks *cough* I’m waiting for that quality to rub off on me.

I used full-fat coconut milk because I’m lactose intolerant and always have dairy-free milk substitutes in my pantry.

In a pinch, heavy whipping cream would work perfectly. And I used Dang’s sea salt caramel coconut chips to finish off these cupcakes but if you would rather toast coconut shreds, those would totally work as well.

Mini Coconut Cupcake Ingredients

Use these ingredients to make delicious cupcakes. For any of the dairy-free items, you can use regular dairy-based items, like butter, milk, etc.

• coconut oil
• a few eggs
• full fat coconut milk
• vanilla extract
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• salt
• fresh blueberries
• vegan butter
• powdered sugar
• coconut chips or toasted coconut

How to Make Mini Coconut Cupcakes

Begin by preheating your oven to 350, lining a 24 tin mini muffin pan, or lightly grease with oil spray.

In a large bowl, whisk coconut oil, eggs, milk, and vanilla together.

Stir in flour, brown sugar, baking powder, soda, and salt. Stir until combined; don’t overmix or your cupcakes won’t be as soft.

Fold in blueberries OR if you are using frozen blueberries, add to the batter after it has been divided among the prepared pan.

Divide batter between prepared pan. Bake for 12-15 minutes or until the top is no longer wet and the toothpick inserted comes out clean.

To make the yummy dairy-free frosting:

Beat butter until smooth and creamy. Slowly add in powdered sugar, alternating with coconut milk and vanilla, until it is all incorporated.

Once cupcakes have baked and cooled, frost them with the frosting and top with coconut chips or toasted coconut. Enjoy!

Should I use Fresh Blueberries or Frozen Blueberries?

I really encourage using fresh blueberries because frozen blueberries tend to bleed into the batter, giving you a nice greenish blue muffin. I don’t know about you, but that doesn’t make me want to break out the party horns.

Stick with fresh blueberries and your baking experience will go so much smoother. But, maybe you’re like me, and only have frozen.

No problemo, just pour your batter into your muffin tins and then gently sprinkle frozen blueberries over that, instead of stirring them into your batter when it’s in the bowl.

Can You Freeze Coconut Cupcakes?

Yes, you can freeze coconut cupcakes. I suggest freezing these yummy cupcakes without the frosting and then frosting them when you are ready to serve them. You can keep them stored in an airtight container in your freezer for up to 3 months.

Ok, I never make frosting because one, vegan butter is much better on avocado toast (in my humble opinion), and two, I can eat a whole stick of vegan butter in a batch of frosting and that’s not very economical.

Or healthy. But my gosh guys, I had such a blast frosting these cupcakes! Mini cupcakes will make just about anyone smile and these taste SO good.

Seriously, the cake texture is the bomb; soft and tender, just rich and moist enough, but still cakey, and then, rich smooth frosting and coconut chips to finish the whole thing off. Blueberry and coconut is a flavor combo I get behind any day of the week!

More Blueberry Coconut Recipes

• Coconut Blueberry Cake 
• Coconut Blueberry Cupcakes
• Blueberry Coconut Ice Cream Pie

What do you think of this yummy coconut cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!