Mini Blueberry Coconut Cupcakes

I’m taking some time off the next few weeks to enjoy time with our little bundle of joy. While I’m away, I’ve scheduled some recipes here and there to share with you and I’ve also asked a few of my amazing blogger friends to fill in with some guest posts. 

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 most favorite persons 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 Blahnik Baker a couple times. I blog over at The Sweet {Tooth} Life and if I had to describe my foodie style in one word, it would be 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 ‘blerry 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.

I am so excited to be guest posting this week because Zainab had her baby boy over the weekend! This lady is superwoman’s twin and I’ll just leave it at that. 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.

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.

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!

Print

Yield: 24 mini muffins

Mini Blueberry Coconut Cupcakes

These Mini Blueberry Coconut Cupcakes are dairy free, delicious and bursting with fresh blueberries.

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Ingredients

Cupcakes:

• 1/3 cup coconut oil, melted
• 2 large eggs
• 3/4 cup full fat coconut milk
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries (see instructions for using frozen)

Frosting:

• 1/2 cup vegan butter
• 3-4 cups powdered sugar
• 2 Tablespoons full fat coconut milk
• 2 teaspoons vanilla extract
• To serve: 1/2 cup coconut chips or toasted coconut

Instructions

For Cupcakes:

1. Preheat oven to 350 and line a 24 tin mini muffin pan, or lightly grease with oil spray.
2. In a large bowl, whisk coconut oil, eggs, milk, and vanilla together.
3. 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 batter after it has been divided among prepared pan.
4. Divide batter between prepared pan. Bake for 12-15 minutes or until top is no longer wet and toothpick inserted comes out clean.

For Frosting:

1. Beat butter until smooth and creamy. Slowly add in powdered sugar, alternating with coconut milk and vanilla, until it is all incorporated.
2. Once cupcakes have baked and cooled, frost them with the frosting and top with coconut chips or toasted coconut. Enjoy!

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