Coconut Cupcakes {Bird Nest 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!
Coconut Cupcakes {Bird Nest Cupcakes}
Ingredients
For the Coconut Cupcakes
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1/8 teaspoon ground cardamom
- ½ cup cream of coconut (NOT coconut milk)
- ¼ cup coconut milk
- 1 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3/4 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
Instructions
For Cupcakes:
- Preheat oven to 350 degrees F. Line two muffin tins with cupcake wrappers
- 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.
- 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.
- 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.
- 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:
- 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.
- Use frosting immediately to frost cooled cupcakes. Top with coconut flakes and Easter candies.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
Adapted from Martha Stewart
I love coconut so i am definitely going to making this. Totally cute cupcakes
These cupcakes are just adorable!
These cupcakes are adorable!
Too cute to eat!
Awww these cupcakes are so adorable and perfect as a centerpiece for Easter.
These are so cute for Easter & I love that they’re all about your favorite flavor- coconut! It really is your signature thing. Ps I think the original pics look darn good too!
I love coconut, too! These cupcakes are so phenomenal 🙂 I plan on celebrating Easter with a coconut layer cake. I’ll be lucky if it’s half as beautiful as these!
These are absolutely perfect. Too darn cute!
I am a total coconut lover too! These cupcakes are so cute — my girls would just love them for Easter!
Don’t tease me…I would love to see a Blahnik Baker coconut themed cookbook! I would make every single thing too. 🙂 I have the longest list of photos I need to re-do as well, and you did a beautiful job on these photos! These are so pretty and I’m loving all the coconut. 🙂
I need to go back and re-do like a ton of recipes . . just for the photos alone! LOVE these cupcakes!!!! These are too perfect for Easter! LOVE!
I can’t wait to try these! Made your KitKat cupcakes this morning and my husband said they were the best cupcakes that I have ever made…
These are adorable and I can see why they’d be a favorite of yours. It’s such fun to look back at everything we’ve made and think of all the favorites we’ve discovered along the way. Have a wonderful Easter weekend!
These cupcakes are absolutely adorable! It’s always good to realize how far we’ve come and I actually really like that original pic with the pink background! It’s pretty! 🙂
Your coconut cupcakes are beautiful And as a lover of coconut, these cupcakes get a thumbs up.
These are still so cute! Happy Easter!
What pretty cupcakes! They look so good!
You are a girl after my own heart Zainab! LOVE that coconut! These are adorable!
Such cuteness!
SO cute and pretty and tasty!
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