Blueberry Coconut Cupcakes
These Blueberry Coconut Cupcakes are moist, fluffy and full of flavor! With plenty of blueberries spread throughout, you get a wonderful combination of coconut and blueberry in every bite!
So you may or may not have noticed my little mess up on Wednesday. I talked about Memorial Day (I’ve changed it now), but it hasn’t actually happened yet. Strange, right?
Well, truth is, that was written ahead of time. I am in South Africa (finally!) and scheduled several posts to go up while I’m away. I’d scheduled that post to run after Memorial Day, but then changed it and completely forgot. The sentiment is the same though. We’ll be with family Monday and I know it’ll be fun. 🙂
Today though, we are going on a safari! Cross your fingers for us that we see lots of animals! We went on our first one last night and saw 4 of the big 5! It was pretty awesome.
We also have an experience set up tomorrow to play with lion cubs and a cheetah! I cannot wait!
I’ll tell you all about it when I get back, but for now let’s talk cupcakes. These cupcakes are delicious! Coconut is one of the flavors that I only realized I loved so much within the last year or so. Blueberries are kind of the same situation. I’m glad I finally realized one day how wonderful they are – and combined them! Yum!
The coconut cupcake is so moist and has a great lightness to it. It’s a slight variation of my vanilla cupcake, to which I also added plenty of blueberries. The batter is thick enough that the blueberries don’t all sink to the bottom, which is nice.
One of the things I love about the cupcake batter is it’s all added to one bowl and mixed together. Nothing too complicated. That’s how life should be.
They are topped with coconut buttercream icing, some toasted coconut and a blueberry. It makes them so cute and festive, don’t you think?
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