I had a dream that my toes were digging into a sandy shore while cool water lapped across my feet. The sun beamed upon me while I sipped from a large coconut. I was in paradise! Then I woke up and found Lukas wrapped around my feet with his wet nose telling me it was time to wake up and get him some of those new treats he loves! I knew it was time to make some Coconut Cream Cupcakes! These coconut cream cupcakes are a white cake loaded with coconut cream and essences that will take you right to the beach. The coconut cream swiss buttercream is light, creamy, and look like the puffs of white clouds that scatter across the tropics. Sweetened shredded coconut decorates these cupcakes, so you get coconut with every blissful bite. You need these cupcakes this summer!
Coconut cream is velvety, buttery, and not too sweet. It’s perfect for cakes that you want to add richness too. It is much like coconut milk, only has less water, thus yielding a thicker liquid that adds more creaminess to the dish. Coconut cream is not to be confused with cream of coconut, which is very sweet and used in tropical drinks like my Blue Hawaiian Cocktail Recipe Video.. You can buy coconut cream at grocery stores or Asian markets. Or try online here, Aroy-D Pure Coconut Cream.
The Cupcake Batter
The batter for these coconut cream cupcakes will be a creamy, moist, and fluffy cake. As I mentioned, this comes from adapting my white cake recipe, so is made up of only egg whites. The addition of vanilla and almond extracts will enhance the coconut milk.
First, you will cream your butter and sugar with a handheld mixer (on medium speed). Then add in your egg whites and beat until incorporated.
Take your can of coconut cream and whisk it together so that it is well blended. Then pour out what you need, reserving the rest in the fridge for a later use like Apple Spiced Cupcakes with Maple Cinnamon Frosting.
Then add half of your flour mixture, using the lowest speed to mix. Next comes your coconut milk. Lastly, your last addition of flour.
Then you will distribute between your lined cupcake pan and bake for approx. 22 minutes, until the tops spring back when touched and a toothpick inserted comes out clean.
Let these cool completely! These are very moist cupcakes, so if you try to eat them before they are completely cool, they will start to come apart on you. Furthermore, in the notes of the recipe I will give you an option to add in shredded coconut for even more coconut flavor and added texture.
Coconut Swiss Meringue Buttercream
I love Swiss Meringue Buttercream about as much as I love Italian Meringue Buttercream, and it’s slightly easier to make!
First, you will put your egg whites and sugar in a Double Boiler. You can also use a saucepan set over a simmering pot of water. Make sure the water is not filled enough to touch the bottom of the saucepan.
Whisk the mixture for about 8 minutes, until the sugar is dissolved and the eggs are hot. Then put the egg white mixture into your stand mixer, fitted with the whisk attachment. Whisk on high for about 8 minutes, until the mixture is white and glossy and cooled down. You want it to be cooled before you begin adding in your room temperature butter so it doesn’t melt. You will add in a tablespoon at a time and let it whisk another five minutes.
Then add in your vanilla extract and coconut cream. Add a dash of salt as it all is ending to bring out the flavor of it all.
Make sure that your cupcakes have cooled completely before you frost!
Then just sprinkle on that shredded coconut and take yourself to paradise after one bite!
Coconut Cream Cupcakes
Coconut Cream Cupcakes are a white cake loaded with rich coconut flavor in every luscious bite. A coconut cream Swiss meringue buttercream takes these to paradise!
Coconut Cream Cupcakes
Coconut Cream Cupcakes
Preheat oven to 350 degrees. Line cupcake pans.
In a bowl, use your hand mixer (or stand mixer with paddle attachment) to cream butter and sugar. Then add egg whites and mix on medium speed for a couple of minutes.
In a separate bowl, whisk your dry ingredients. Then add half of this mixture to sugar mixture. Put mixer to "stir"
Then add your coconut milk. Make sure coconut milk is completely whisked and blended before adding.
Add rest of flour mixture.
If using shredded coconut in batter, add now.
Bake for approx. 22 minutes.
Coconut Cream Swiss Meringue Buttercream
In a double boiler, whisk egg whites and sugar until they are hot, about 6-8 minutes. Then move to a stand mixer with whisk attachment. Whisk on high for about 8 minutes. Then add in cut up butter one chunk at a time. It will look curdled before it turns to velvet before your eyes! Then add in extract and coconut cream. Add dash of salt.
Frost completely cooled cupcakes then sprinkle on shredded coconut. Serve right away or Store in fridge. Then let sit out for about 45 minutes before serving.
If you would like to add shredded coconut to your coconut cream cupcakes, then add 1/2 cup or up to 3/4 cup of shredded coconut into the batter at the end and mix in. Note that adding coconut directly into the cake will add texture and will cause cupcakes to break apart slightly around the coconut after cooked.
Tool I Used For This Coconut Cream Cupcakes Recipe
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