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!
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.
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.