Blueberry Coconut Cupcakes

Studded with fresh blueberries and topped with velvety coconut frosting, these light and tender Blueberry Coconut Cupcakes are sure to be a hit! They’re also easy to make from scratch with staple ingredients!

Looking for more ways to enjoy blueberries? Try these easy blueberry muffins!

A batch of homemade cupcakes on a plastic cake stand with a wooden base

Moist & Fluffy Coconut Cupcakes With Blueberries

There’s nothing better than a batch of homemade cupcakes. I mean, they’re miniature cakes that you can just snatch and devour without having to fuss with a knife, a fork or even a plate. Who wouldn’t be tempted by that?

Whether you’re making these cupcakes for a special event or a normal night in with your family, these cupcakes are sure to be loved by all. They are based on and similar to my Fresh Strawberry Cupcakes, which are very popular. You can’t go wrong with these!

The delicate cake base and the creamy homemade frosting are both flavored with coconut extract. Juicy blueberries are baked into the cupcakes and pressed into the buttercream on top to create the perfect garnish. I love how you get both cooked and uncooked berries in each heavenly morsel!

A cake stand holding a bunch of coconut cupcakes with a blue napkin underneath it

What You’ll Need

These darling cupcakes start with a seriously simple ingredient lineup. Scroll down to the recipe card for the fixed amounts.

For the Blueberry Coconut Cupcakes

  • All-Purpose Flour: Make sure you measure this accurately. It’s best to use a food scale, but you can also fill your measuring cup one spoonful at a time instead of scooping up the flour directly, then level with a knife.
  • Baking Powder & Baking Soda: These leavening agents work together to help your cupcakes get wonderfully light, fluffy and tender.
  • Salt: This adds flavor that enhances everything else.
  • Unsalted Butter: Melted.
  • Sugar
  • Coconut Extract: Use a high-quality extract for the best results.
  • Large Eggs: You’ll only need the whites.
  • Sour Cream: This thickens the batter so the blueberries don’t sink to the bottom of the cupcakes. If you’re in a pinch and need a substitution, try Greek yogurt.
  • Milk: Any kind you have on hand will suffice.
  • Fresh Blueberries

For the Coconut Buttercream Frosting

  • Unsalted Butter: Brought to room temperature.
  • Powdered Sugar: To give the frosting structure and volume.
  • Coconut Extract
  • Heavy Cream: For that velvety buttercream consistency.
  • Pinch of Salt

Can I Use Frozen Berries?

If fresh blueberries are in season, do yourself a favor and use them for your cupcakes. If not, frozen berries are a great alternative. Don’t forget to thaw them out before you use them.

Once the berries are thawed, I recommend rinsing them in cold water and drying them off thoroughly. This prevents them from “bleeding” blue into your cupcakes.

An unwrapped blueberry coconut cupcake with a big bite taken out of it

How to Make Blueberry Coconut Cupcakes

These babies are so easy to put together, there’s no need to break up the recipe between the cupcakes and the frosting. You don’t even need an electric mixer to make the batter!

  1. Prep for Baking: Preheat the oven to 350°F and prepare a cupcake pan with nonstick liners.
  2. Combine Dry Ingredients: Combine the flour, baking powder, baking soda and salt in a medium-sized bowl. Set the dry ingredient mixture aside.
  3. Combine Butter, Sugar & Extract: Mix together the melted butter, sugar and coconut extract in a large bowl until well combined.
  4. Add Egg Whites: Add in the egg whites. Mix until the wet ingredients are well combined.
  5. Add Sour Cream: Add the sour cream and mix until well combined.
  6. Add Milk: Add the milk and mix until well combined.
  7. Combine Wet & Dry Ingredients: Slowly add the dry ingredient mixture to the bowl of wet ingredients and mix until combined. Do not over-mix the batter.
  8. Add Blueberries: Fold in the blueberries.
  9. Bake: Fill the cupcake liners a little more than halfway to the top and bake your cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let Cool: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.
  11. Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
  12. Start Adding Powdered Sugar: Carefully add about half of the powdered sugar and mix until smooth and well combined.
  13. Add Extract, Cream & Salt: Add the coconut extract, 2 tablespoons of the cream and the salt. Mix until well combined.
  14. Finish Adding Powdered Sugar: Add the remaining powdered sugar and mix until the frosting is well combined and smooth. Add additional cream as needed to get the right consistency.
  15. Frost Cupcakes: Pipe the frosting onto your fully cooled blueberry cupcakes and press a few berries into each swirl of buttercream. I use Ateco tip 847 to pipe on the frosting.
A batch of blueberry coconut cupcakes on a cake stand on top of a marble counter

Tips for Success

Let’s set you up for some flawless blueberry coconut cupcakes.

  • Don’t Over-Mix the Batter: If you go overboard with the mixing, your cupcakes won’t come out as light and fluffy. Stop once the wet and dry ingredients are combined, then gently fold in the blueberries.
  • Cool Before Frosting: Adding buttercream to warm cupcakes can cause a soggy layer to form beneath the frosting. Make sure your cupcakes are fully cooled before you grab that piping bag.
  • Consistency is Key: Only add additional cream to the frosting if you need to thin it out. If you’re not sure what consistency to shoot for, check out my post detailing How to Get the Right Frosting Consistency.

Variation Ideas

Looking to get creative with your cupcakes? Go right ahead!

  • Make Blackberry Coconut Cupcakes: Blueberries and blackberries are equally delicious, and both of them taste amazing in these cupcakes. This substitution is especially nice during blackberry season!
  • Change Up the Frosting: Feel free to flavor your frosting with vanilla extract instead of coconut extract if desired. You could also opt for Cream Cheese Frosting instead of classic buttercream. Round out the coconut flavor by sprinkling some toasted coconut flakes onto the frosting immediately after it’s added to each cupcake.
  • Make Them Gluten-Free: Need your cupcakes to be gluten-free? Use 1:1 gluten-free flour in place of the all-purpose flour. It’s still important to fill your measuring cup with the spoon and level method to ensure accuracy. While you’re at it, double-check that your baking powder and powdered sugar are certified gluten-free.
A blueberry coconut cupcake on a cake stand with the cupcake wrapper removed

How to Store Extra Cupcakes

These cupcakes should be kept in an airtight container in the fridge. They’ll stay good for up to 4 days. Bring them to room temperature before you enjoy them for best results.

Can I Freeze These?

Sure thing! If your cupcakes are frosted, you’ll first have to flash-freeze them on a baking sheet until the buttercream is frozen solid (about 2 hours). Once the frosting is firm, wrap each cupcake tightly in plastic wrap and freeze them in a freezer-safe container for up to 3 months. Unwrap and thaw them in the fridge before enjoying.

If you’d like to make your cupcakes ahead of time and freeze them without the frosting, simply transfer the cooled cupcakes to an airtight container and freeze them for up to 3 months. Thaw them out in the fridge before you frost them.

Print
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A batch of homemade cupcakes on a plastic cake stand with a wooden base
Recipe

Blueberry Coconut Cupcakes

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 18 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 16
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Studded with fresh blueberries and topped with velvety coconut frosting, these light and tender Blueberry Coconut Cupcakes are sure to be a hit! They’re also easy to make from scratch with staple ingredients!


Ingredients

For the Cupcakes

  • 1 2/3 cups (217g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 2 tsp coconut extract
  • 3 large egg whites
  • 1/2 cup (115g) sour cream
  • 1/2 cup (120ml) milk
  • 1 1/2 cups (208g) fresh blueberries

For the Buttercream

  • 1 ¼ cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar
  • 1 1/2 tsp coconut extract
  • 34 tbsp heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  3. In a large bowl, mix the melted butter, sugar and coconut extract together until well combined.
  4. Add the egg whites and mix until well combined.
  5. Add the sour cream and mix until well combined.
  6. Add the milk and mix until well combined.
  7. Add the dry ingredients and mix until combined, but do not over mix.
  8. Fold in the blueberries.
  9. Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove cupcakes from the oven and place on a cooling rack to cool completely.
  11. To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
  12. Carefully add about half of the powdered sugar and mix until smooth and well combined.
  13. Add the coconut extract, 2 tablespoons of the cream and the salt to the frosting and mix until well combined.
  14. Add the remaining powdered sugar and mix until well combined and smooth. Add additional cream, as needed, to get the right consistency.
  15. Pipe the frosting onto the cupcakes. I used Ateco tip 847.
  16. Cupcakes are best when stored well covered in the fridge for 3-4 days.

Notes

  • Makes 14-16 cupcakes.
  • To Store: Cupcakes are best when stored well covered in the fridge for 3-4 days.
  • To Freeze: If cupcakes are frosted, flash-freeze them on a baking sheet until buttercream is frozen solid (about 2 hours). Once frosting is firm, wrap each cupcake tightly in plastic wrap and freeze in a freezer-safe container for up to 3 months. Unwrap and thaw in the fridge before enjoying. Without buttercream, cooled cupcakes can be frozen in an airtight container for up to 3 months. Thaw on the counter or in the fridge before frosting.

Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 421
  • Sugar: 44.5 g
  • Sodium: 187 mg
  • Fat: 22.7 g
  • Carbohydrates: 52.9 g
  • Protein: 3.7 g
  • Cholesterol: 31.6 mg

Keywords: coconut dessert, homemade cupcakes, cupcakes with blueberries

Categories

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Recipe rating

16 Comments
  1. MAily

    Well, i baked these today and did love the actual cupcake part but was not too crazy about the icing. Something seemed off with it ):

    I will deff be making again with different kind of icing. Oh I ended up having two batched of 12 cupcakes so had to make another batch of icing lol

  2. Tina H.

    I have loved trying your recipes and have loved so many cakes/cup cakes… but these Coconut Blueberry seems to stay at #1 with my hubby and friends! I hate to not try the others… so I try a new one then have to make these for hubby then a new one! Praying you and your new twins are healthy and happy!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12