May 22, 2015

Blueberry Coconut Cupcakes

posted by Lindsay
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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!

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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!

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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.

MY OTHER RECIPES

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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Blueberry Coconut Cupcakes

Print
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

CUPCAKES

  • 1 2/3 cups all purpose flour
  • 1 cup sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup salted butter, room temperature
  • 3 egg whites
  • 2 tsp coconut extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries

ICING

  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1 1/2 tsp coconut extract
  • 2-3 tbsp water or cream

Instructions

CUPCAKES

1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, coconut extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Stir in blueberries.
5. Fill cupcake liners a little more than half way.
6. Bake 18-20 minutes.
7. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

ICING

1. Combine butter and shortening and mix until smooth.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add coconut extract and 1-2 tbsp of water or cream and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add a little more water or cream until desired consistency is reached.
6. Top cupcakes with icing.

Notes

You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.

Enjoy!

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Lemon Blueberry Cupcakes
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Coconut Blondie Cheesecake - a coconut blondie topped with no bake coconut cheesecake and toasted coconut! Perfect dessert recipe for Easter!

Recipes from friends:

Coconut Vanilla Pudding Pops from Yummy Healthy Easy
Coconut Cream Pie Cookie Cups from Beyond Frosting
Blueberry Coconut Lime Smoothie from Chelsea’s Messy Apron

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Recipes, Holidays, Sweets and Treats, July 4th, Cakes and Cupcakes
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