Easter Coconut Cupcakes Recipe
Prep Time:
55 minutes
Cook Time:
14 minutes
Servings:
12 Pieces
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 3 large egg whites
  • ½ teaspoon coconut extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup coconut milk
  • ¼ cup sour cream
  • ½ cup unsalted butter, softened
  • ½ (8-ounce) package cream cheese, softened
  • 3 ½ cups confectioners’ sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon vanilla or coconut extract
  • ½ cup lightly toasted coconut
Directions
  1. Preheat the oven to 350 F.
  2. Line a standard cupcake pan with liners. Set it aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until smooth and combined.
  4. Beat in the egg whites, one at a time, until incorporated.
  5. Add the coconut extract, flour, baking powder, salt, coconut milk, and sour cream, and beat until uniform.
  6. Portion the batter evenly between the cupcake liners.
  7. Bake for 14-16 minutes or until the cupcakes spring back to the touch.
  8. Transfer to a rack to cool completely.
  9. If desired, to prepare the bunny ears, cut 3-4-inch-wide strips of parchment paper.
  10. Use a small paring knife to swipe melted white candy melts onto the parchment to look like bunny ears.
  11. Let stand until set, then top with an inner layer of melted pink candy melts.
  12. Let stand until firm.
  13. To prepare the buttercream, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy.
  14. Add the cream cheese and beat to combine.
  15. Add the confectioners’ sugar, salt, and extract; beat until smooth and pipeable.
  16. Transfer the frosting to a piping bag fitted with a star tip (or use a spoon or small spatula) and use it to top the cupcakes decoratively.
  17. Top the cupcakes with toasted coconut and bunny ears or Easter candy eggs as desired.
  18. Serve or refrigerate until ready to serve.