Description
Delight in these Coconut Easter Cupcakes featuring moist coconut-flavored cake layers topped with a creamy almond-coconut frosting and finished with a crunchy toasted coconut coating and festive egg-shaped candies. Perfect for spring celebrations and Easter gatherings.
Ingredients
Scale
Cupcakes
- 3/4 cup coconut cream, do not shake the can, only use the thick cream on top
- 1 1/2 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon coconut extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk
Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 teaspoon almond extract
Toppings
- 2 cups shredded sweetened coconut, toasted
- 48 Robin Eggs or any egg shaped candy
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a cupcake tin with paper liners and set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution, then set this mixture aside.
- Combine Wet Ingredients and Batter: In a separate bowl, whisk the eggs and granulated sugar until combined. Beat in the vegetable oil, coconut extract, and almond extract. Alternate adding the dry ingredients, buttermilk, and coconut cream to the wet mixture, mixing gently just until everything comes together without overmixing. A hand or stand mixer can be used for convenience.
- Fill and Bake Cupcakes: Fill each cupcake liner about three-quarters full with batter. Bake for 17 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large bowl, cream the softened unsalted butter until light and fluffy. Gradually add the powdered sugar in halves, beating well after each addition. Stir in the almond extract until fully incorporated and the mixture becomes light and fluffy.
- Apply Frosting: Using a spoon or butter knife, spread a thin layer of frosting over the flat tops of the cooled cupcakes. The frosting doesn’t need to be perfectly smooth as it will flatten when pressed into the coconut.
- Toast Coconut and Coat Cupcakes: Spread the shredded sweetened coconut evenly on a plate. Press the frosted tops and edges of each cupcake into the toasted coconut to coat thoroughly.
- Decorate Cupcakes: Arrange three Robin Eggs or similar egg-shaped candies on top of each cupcake to create a festive nest appearance.
- Serve or Store: Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days to maintain freshness.
Notes
- To toast coconut, spread shredded sweetened coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally, until golden brown and fragrant—watch carefully to prevent burning.
- If coconut cream is unavailable, refrigerate a can of full-fat coconut milk overnight and scoop the thickened cream from the top.
- For a dairy-free option, substitute buttermilk with coconut milk mixed with a tablespoon of lemon juice or vinegar and use dairy-free butter for frosting.
- Allow cupcakes to cool fully before frosting to avoid melting the butter-based frosting.
- Use a gentle folding motion when combining wet and dry ingredients to keep cupcakes tender.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
