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!
These Mini Blueberry Coconut Cupcakes are dairy free, delicious and bursting with fresh blueberries.
Mini Blueberry Coconut Cupcakes
Ingredients
Cupcakes:
Frosting:
Instructions
For Cupcakes:
For Frosting:
MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!
Thanks for sharing the recipe!
So happy for Zainab and her baby!
Thank you again Z! He truly is a little bundle of joy, I cannot tell you how excited I am he is finally here!
I know that if anyone is working on coconut deliciousness it is you Z! I hope you are enjoying some beautiful time with your bundle of joy.
Congratulations on your little fella! These cupcakes look like the perfect way to celebrate!
Mini food is just the best! These cupcakes are too cute- and I love the blueberry and coconut flavor 🙂
Those cupcakes are so pretty, and blueberry coconut sounds really good 🙂
Zainab, I hope you and the hubs get to spend some quality time with your new bundle of joy!!! Rest a lot because you deserve it!
In the meantime, these cupcakes look absolutely delicious! Thanks for sharing these, Mary Frances!
Blueberry binges are perfect acceptable this time of year. These cupcakes are so cute but I would still gobble them all up.
Two of my favorite bloggers in one place — I love it! These cupcakes are so cute and of course I love everything coconut! The blueberries can only make things better — great job, Mary Frances — and enjoy your time off with your darling baby boy, Zainabl! 🙂