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

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


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!


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


  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.


  • 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.


  • 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