Indulge your senses with a tropical twist on a classic favorite! These Vanilla Bean Coconut Cupcakes with Coconut Frosting are not just any ordinary dessert; they’re a delightful escape to paradise in every bite. Imagine fluffy, moist cupcakes infused with the rich flavors of vanilla bean and coconut, topped with a luscious, creamy frosting that will leave you craving more. Perfect for any occasion or simply to satisfy your sweet tooth, these cupcakes are sure to impress your family and friends. Ready to elevate your baking game? Let’s dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup coconut milk
- 1 vanilla bean
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup shredded coconut
- 1 cup coconut frosting
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Split the vanilla bean in half lengthwise and scrape out the seeds using the back of a knife. Add the vanilla bean seeds to the butter and sugar mixture, along with the coconut milk. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the shredded coconut gently using a spatula until evenly distributed throughout the batter.
- Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for about 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the coconut frosting. In a mixing bowl, beat together the coconut frosting until fluffy and smooth.
- Once the cupcakes are completely cool, generously frost each cupcake with the coconut frosting using a spatula or piping bag.
- For an extra touch, sprinkle additional shredded coconut on top of the frosted cupcakes.
- Serve the Vanilla Bean Coconut Cupcakes at room temperature and enjoy!
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh vanilla beans instead of vanilla extract. The aroma and taste will elevate your cupcakes to another level!
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined to ensure your cupcakes remain light and fluffy.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps create a smoother batter and ensures even baking.
- Check for Doneness: Every oven is different, so start checking your cupcakes a couple of minutes before the recommended baking time. They’re done when a toothpick inserted comes out clean.
- Cool Completely: Allow your cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful finish.
- Decorate Creatively: For an extra touch, consider adding a slice of fresh coconut or a cherry on top of your frosted cupcakes for a stunning presentation.
- Storage Tips: Keep any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
