Fantastically moist coconut blueberry cupcakes consisting of the most flavorful coconut cupcakes filled with blueberry jam and topped with a naturally flavored blueberry buttercream frosting are simply irresistible!
When it comes to flavor combinations, blueberry and coconut are one of my favorite pairings. I just love how the slight tartness of blueberries works in harmony with the creamy sweetness of coconuts. Since blueberries are in season and I have been itching to use the Taylor & Colledge coconut extract paste I was gifted, coconut blueberry cupcakes seemed like a great way to highlight these two flavors. Guys, the combination of the moist and fragrant coconut cupcakes with the sweet and tart blueberry buttercream is everything! I was very pleased with the coconut extract paste from Taylor & Colledge as it nicely enhanced the coconut flavor in these cupcakes. In addition to the coconut extract paste I used, Taylor & Colledge have a selection of other naturally flavored pastes that can be used in place of traditional extracts. Checkout their site to learn more.
How to Make Coconut Blueberry Cupcakes
Coconut Cupcakes
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Eggs
- Coconut Milk – I used reduced fat coconut milk instead of full fat coconut because it has a lighter consistency making for a less dense cupcake.
- Unsalted Butter
- Neutral Flavored Oil – i.e. vegetable/grapeseed oil – may use melted and cooled coconut oil for extra coconut flavor.
- Coconut Paste/Extract – I used Taylor & Colledge Coconut Extract Paste; however paste may substituted with pure coconut extract.
- Vinegar/Lemon Juice – for the vinegar, may use apple cider or white vinegar.
- Unsweetened Shredded Coconut
How To Make Coconut Cupcakes
- Preheat – oven to 325F. Place cupcake liners in a 12-count cupcake baking pan.
- Whisk – in a medium mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine. In a standard measuring cup/small bowl, add the coconut milk and vinegar/lemon juice. Whisk to combine.
- Cream – in the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream together the butter, oil and sugar at medium high speed until mixture resembles the consistency of thicken custard, about 2-3 minutes.
- Mix – in the coconut paste/extract and vanilla extract into wet mixture.
- Beat – the eggs into wet mixture one at a time allowing the initial egg to be fully mixed into batter before adding the next one. Stop mixer and with a rubber spatula, scrape the sides and base of bowl to catch any unmixed ingredients. Resume mixing to combine, about 30 seconds.
- Mix – reduce mixer speed to low and in an alternating fashion beginning and ending with the dry ingredients, mix in the dry ingredients and milk mixture into batter. Stop mixer and with a rubber spatula, scrape the sides and base of bowl to catch any unmixed ingredients. Resume mixing coconut cupcake batter for additional 30 seconds at medium speed.
- Fold – in shredded coconut into coconut cupcake batter.
- Bake – divide coconut cupcake batter into prepared cupcake pan and bake for 18-20 minutes, rotating the pan halfway through bake time. Coconut cupcake are ready when a toothpick inserted into the center of one of them comes out clean.
- Cool – allow coconut cupcakes to rest in pan for 3-4 minutes before transferring to a cooling rack to cool completely to room temperature.
Blueberry Buttercream
Key Ingredients
- Unsalted Butter
- Powdered Sugar
- Freeze-Dried Blueberries
- Coconut Paste/Extract
- Coconut Milk
How To Make Blueberry Buttercream
- Grind – place freeze-dried blueberries in coffee grinder/food processor and grind into a fine powder.
- Cream – in the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter at medium high speed until smooth and fluffy in appearance, about 2-3 minutes.
- Mix – reduce mixer speed to low and mix in the powdered sugar and powdered freeze-dried blueberries into creamed butter. Next, mix in coconut milk into blueberry buttercream 1 teaspoon at a time adding just enough milk to achieve a thick but pipeable consistency.
Bring It All Together – Coconut Blueberry Cupcakes
- Core – center out of cooled coconut cupcakes.
- Spoon – homemade or store-bought blueberry jam into a pastry bag. Cut the tip off pastry bag and fill the center of coconut cupcakes with jam.
- Fill – a separate pastry fitted with a 1M pastry tip or preferred pastry tip with blueberry buttercream.
- Pipe – blueberry buttercream in a swirl design over top of coconut cupcakes. Here is a video reference.
- Sprinkle – top of piped blueberry buttercream with shredded coconut.
How to Store Coconut Blueberry Cupcakes
- Unfrosted coconut cupcakes tightly wrapped in plastic wrap will last up to 3-4 days in the refrigerator and 1-3 months in the freezer. When ready to use frozen coconut cupcakes, simply thaw out in the refrigerator overnight.
- Blueberry buttercream stored in an airtight container will last up to 1 week in the refrigerator and 3 months in the freezer. When ready to use frozen buttercream, simply thaw out in the refrigerator overnight and re-whip to restore fluffy texture before using.
- Frosted and decorated coconut blueberry cupcakes stored in an airtight container will last up to 3-4 days in the refrigerator.
Baking Tools/Supplies Used to Make Coconut Blueberry Cupcakes:
- Hand-Held Electric Mixer (may be used in place of stand mixer)
Looking for More Cupcakes/Berries Recipes, See the Link Below:
Coconut Blueberry Cupcakes
Fantastically moist coconut blueberry cupcakes consisting of the most flavorful coconut cupcakes filled with blueberry jam and topped with a naturally flavored blueberry buttercream frosting are simply irresistible!
- Prep Time: 40 Minutes
- Cook Time: 20 Minutes
- Total Time: 1 hour
- Yield: 12 Cupcakes 1x
Ingredients
Coconut Cupcakes
- 1 1/2 Cups (188 g) Unbleached All-Purpose Flour
- 1 1/4 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/2 Cup (100 g) Granulated Sugar
- 2 Large Eggs, Room Temperature
- 1/2 Cup (125 ml) Reduced Fat Canned Coconut Milk
- 1/4 Cup (2 oz) Unsalted Butter, Room Temperature
- 1/4 Cup Neutral Flavored Oil i.e. Vegetable/Grapeseed Oil
- 2 Tablespoons (12 g) Unsweetened Shredded Coconut
- 1 1/2 Teaspoons Apple Cider Vinegar/Lemon Juice
- 1/2 Teaspoon Coconut Extract Paste (May substitute with Pure Coconut Extract)
- 1/2 Teaspoon Vanilla Extract
Blueberry Buttercream
- 1 Cup (8 oz) Unsalted Butter, Room Temperature
- 2 Cups (220 g) Powdered Sugar, Sifted
- 1/4 Cup Freeze-Dried Blueberries
- 1/2 Teaspoon Coconut Extract Paste (May substitute with Pure Coconut Extract)
- Coconut Milk
Assembly
- 1/2 Cup (4 oz) Blueberry Jam, Homemade or Store-Bought
- Unsweetened Shredded Coconut
Instructions
Coconut Cupcakes
- Preheat oven to 325F. Place cupcake liners in a 12-count cupcake baking pan.
- In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine. In a standard measuring cup/small bowl, add the coconut milk and vinegar/lemon juice. Whisk to combine.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream together the butter, oil and sugar at medium high speed until mixture resembles the consistency of thicken custard, about 2-3 minutes.
- Mix in the coconut extract paste/coconut extract and vanilla extract into wet mixture.
- Beat the eggs into wet mixture one at a time allowing the initial egg to be fully mixed into batter before adding the next one. Stop mixer and with a rubber spatula, scrape the sides and base of bowl to catch any unmixed ingredients. Resume mixing at medium high speed to combine, about 30 seconds.
- Reduce mixer speed to low and in an alternating fashion beginning and ending with the dry ingredients, mix in the dry ingredients and milk mixture into batter. Stop mixer and with a rubber spatula, scrape the sides and base of bowl to catch any unmixed ingredients. Resume mixing coconut cupcake batter for additional 30 seconds at medium speed.
- Fold in shredded coconut into coconut cupcake batter.
- Divide coconut cupcake batter into prepared cupcake pan and bake for 18-20 minutes, rotating the pan halfway through bake time. Coconut cupcake are ready when a toothpick inserted into the center of one of them comes out clean.
- Allow coconut cupcakes to rest in pan for 3-4 minutes before transferring to a cooling rack to cool completely to room temperature.
Blueberry Buttercream
- Place freeze-dried blueberries in coffee grinder/food processor and grind into a fine powder.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter at medium high speed until smooth and fluffy in appearance, about 2-3 minutes.
- Reduce mixer speed to low and mix in the powdered sugar and powdered freeze-dried blueberries into creamed butter.
- Next, mix in coconut milk into blueberry buttercream 1 teaspoon at a time adding just enough milk to achieve a thick but pipe-able consistency.
Assembly
- Core center out of cooled coconut cupcakes.
- Spoon homemade or store-bought blueberry jam into a pastry bag. Cut the tip off pastry bag and fill the center of coconut cupcakes with jam.
- Fill a separate pastry fitted with a 1M pastry tip or preferred pastry tip.
- Pipe blueberry buttercream in a swirl design over top of coconut cupcakes.
- Sprinkle top of piped blueberry buttercream with shredded coconut.
Notes
- Coconut blueberry cupcakes are best eaten the day it is prepared but will last up to 3-4 days in the refrigerator stored in an air-tight container.
- Powdered freeze-dried blueberries tend to clump up. Highly recommend passing powdered freeze-dried blueberries through a fine mesh sieve before using in buttercream.
- Using reduced fat coconut milk instead of full fat coconut milk will result in a lighter airy cupcake.
- May use pure coconut extract in place of coconut extract paste.
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