These coconut cupcakes are topped with a blueberry compote and toasted coconut! Perfectly moist and the best treat for coconut lovers!
Listen, we love Summer as much as the next Central New Yorker that is stuck with 9 months of the doom & gloom of Winter, but enough is enough. We are ready for Fall. Not gonna lie. We are fully prepared to whip out the Fall/Halloween decorations any minute now. If Target can start filling their dollar bins with cute Fall crap, then we can start filling our houses with said crap.
This Summer we have had really great weather. It has hardly rained at all and the heat has been in full swing. But, we are sick of sweating and dare I say it…sick of going to the beach. We are ready for spooky season and want nothing more than to bake some apple and pumpkin desserts and get cozy on the couch in our thickest Fall sweaters. We completely understand that once Winter comes and we are cold and our skin hurts whenever we go outside we will start whining for Summer again…but for now let’s just live in the moment! The moment where we are ready for leather boots and pumpkin patches.
Undoubtedly the one thing we will miss the most about the Summer season, other than our skin being a slightly darker shade of pale white, is the fresh fruits and vegetables. There is nothing better than picking your own food and then making something delicious with those hand picked beauties. It is so satisfying and also explains our desire to grow up and live on a farm in the middle of nowhere with nothing but our abundant vegetable garden and farm animals.
We always somehow seem to miss Strawberry season. As soon as we say “hey, we should go strawberry picking” the season is over and we are disappointed in ourselves for YET AGAIN making the mistake of waiting too long. With that being said, you know what comes after strawberry season? Bloobie season.
I don’t know if this is normal or not but we actually hate blueberries on their own. You won’t find us snacking on a handful of them anytime soon. However, we LOVE them in baked desserts. See this blueberry crumble cake for proof. They also turn any dessert a beautiful purple color. Not important to how it tastes…but we eat with our eyes and our eyes like purple.
We love this recipe because it only makes 6 cupcakes. Perfect for when you are stuck at home and have no one else to force feed them to. We added the coconut to these for a little extra something’ somethin’. We love coconut with fruit so the combination just made sense. If you hate coconut just swap all of the coconut extract for vanilla and omit the toasted coconut on top. Easy peasy, blueberry squeezy.
We hope you like these coconut blueberry cupcakes as much as we do! Happy baking!
Check out some of our other cupcake recipes!
Apple Pie Cupcakes with Caramel
Blueberry Coconut Cupcakes
Ingredients
- 3/4 cup & 2 tbsp Flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp butter room temp
- 1/2 cup granulated sugar
- 1 egg
- 1 tbsp sour cream
- 2 tbsp vegetable oil
- 1 tbsp coconut extract
- 1/3 cup whole milk
Blueberry compote
- 1 cup fresh blueberries
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 tbsp granulated sugar
- 1/4 cup & 1/2 tbsp seperated water
- 1/2 tbsp cornstarch
Blueberry Buttercream
- 1 cup unsalted butter room temp
- 4 cups powdered sugar
- 1 tbsp coconut extract
- 2-3 tbsp blueberry compote
Garnish
- shredded coconut
Instructions
for the cupcakes
- Preheat oven to 350 degrees F and line a cupcake tin with 6 liners. Set aside
- In a bowl whisk together flour, baking powder, and baking soda.
- In a stand mixer fitted with the whisk attachment, cream together the butter and sugar until light and fluffy. Add in the egg and mix well.
- Gradually add in the flour in 3 parts alternating with the milk.
- Mix until combined and smooth
- Fill liners 2/3 of the way full and bake for 15 minutes or until toothpick inserted comes out clean.
Blueberry compote
- Add blueberries, lemon juice/zest, sugar and water into a saucepan over medium heat. Bring to a simmer and cook until it starts to thicken and the blueberries start to burst.
- Mix cornstarch and 1/2 tablespoon of water in a separate small bowl. Slowly stir this into the blueberries. Remove from heat and allow to cool completely.
For the buttercream
- Beat the butter until light and fluffy
- Slowly add in the powdered sugar and coconut extract
- If desired separate some of the plain coconut buttercream into a separate bowl. About a quarter of it. Set aside
- Add blueberry compote a tablespoon at a time. Add more or less depending on how potent you want it. If the icing gets too loose add a little more powdered sugar
Assembly
- Pipe a ring of the vanilla buttercream around each cupcake. Dip cupcakes into toasted coconut if desired (just pop some coconut in the oven until lightly brown, watch carefully or it will burn)
- Pipe some of the blueberry icing on top of each cupcake and garnish with leftover blueberry compote.
simonandrew says
Today I made this with the my mother who I watch. This was a great last week of summer treat for the them.
[email protected] says
That’s so wonderful! We are happy you liked them 🙂