Coconut Cupcakes: Recipe + 14 Step-by-Step Photos

Soft, fluffy, and fragrant, coconut cupcakes topped with the most delicious buttercream frosting are a delightful treat. This dessert is quite easy to make, and the result will impress everyone. These tender, moist, and sweet coconut-flavored cupcakes are perfect for any occasion, from a birthday party to a casual family tea party.

Nutritional value per serving

344.4 kcal

Proteins: 5.2 g
Fats: 11 g
Carbohydrates: 51.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 12

These cupcakes are made with simple and affordable ingredients found in every home. Coconut, added to the baked goods, imparts a pleasant aroma and an incomparable taste. Be sure to treat your family and friends to this dessert!

Recipe with step-by-step photos

Coconut cupcakes

Ingredients

Servings

Sponge cake base

Flour

260 G
Kefir 2.5%

210 ml
Coconut flakes

50 G
Egg C1

2 pcs
Sugar

120 G
Vanilla sugar

10 G
Butter

70 G
Baking powder

1 tsp
Salt

1 pinch

Cream

Mango puree

200 G
White chocolate

200 G
Cream 33%

150 G
Glucose syrup

30 G

Preparation

Step 1

Let's start making the cupcakes by making the mango frosting. It needs time to set. To do this, break the white chocolate into pieces, prepare the mango puree, cold heavy cream, and glucose syrup. If you don't have glucose syrup, simply omit it from the recipe; there's no need to substitute anything.

Step 2

Combine all ingredients for the cream in a saucepan and place over medium heat.

Step 3

Stirring constantly, bring to a boil. Once the puree has boiled, immediately remove it from the heat.

Step 4

While the puree is still hot, pour the white chocolate over it. Let it sit for 1-2 minutes to melt the chocolate slightly, then blend until smooth.

Step 5

Add cold cream to the mixture and beat the mixture again with a blender.

Step 6

Cover with cling film in contact so that the surface of the cream does not dry out, and leave in the refrigerator for 8-10 hours.

Step 7

Let's start preparing the sponge base for the cupcakes. Keep in mind that all ingredients should be at room temperature. The butter should be melted and cooled, and the kefir and eggs should be removed from the refrigerator at least an hour before using.

Step 8

Sift flour and baking powder into a bowl, add coconut flakes.

Step 9

Mix. Be sure to sift the dry ingredients; this will prevent any lumps in the dough and will aerate the mixture.

Step 10

In a separate bowl, combine the eggs, sugar, vanilla sugar, kefir, and melted butter. Mix until smooth using a whisk or mixer.

Step 11

Combine the dry and liquid mixtures. Mix until smooth.

Step 12

Line a cupcake pan with paper liners and fill it 2/3 full with batter to give it room to rise during baking. You can use any kind of pan: silicone or metal.

Step 13

Bake the cupcakes at 170 degrees Celsius for 20-25 minutes. Check for doneness with a skewer or toothpick. The wooden skewer should come out clean and dry.

Step 14

Remove the cream from the refrigerator and beat it again with a mixer until thick and fluffy. Transfer the cream to a pastry bag and decorate the coconut cupcakes.

Adviсe

Cupcake batter shouldn't be kneaded for long periods of time. This promotes excessive gluten development, resulting in a tougher, denser cake.
Measure flour correctly. Too much flour can result in dry, dense cupcakes. Use a scale or measuring cup to measure flour.
The eggs should be at room temperature. Otherwise, they will cool the batter too much and the cupcakes won't rise in the oven. If you forgot to take the eggs out of the refrigerator ahead of time, simply place them in a bowl of warm water for 5 minutes.
Be sure to sift the flour and baking powder. This will prevent lumps in the dough and ensure a smooth, even mixture.
To add extra flavor to your baked goods, lightly toasted coconut flakes can be used when decorating cupcakes.
Using an ice cream scoop will make it easier to distribute the batter into the baking pans.

Storage

Undecorated cupcakes can be stored in a tightly sealed container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Decorated cupcakes significantly reduce their shelf life, and should only be stored in the refrigerator for up to 3 days.

You can also freeze coconut cupcakes, but it's best to use them without frosting. Place the cupcakes in a zip-lock bag or airtight container and store in the freezer for up to 2 months. When ready to enjoy, simply defrost them at room temperature.

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