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Coconut Cupcakes | Magnolia Days

Coconut Cupcakes

A recipe for coconut cupcakes, a light textured cupcake with seven-minute frosting and garnished with sweetened coconut flakes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Renee

Ingredients

For the coconut cupcakes:

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter 1 1/2 sticks, at room temperature
  • 1 cup plus 2 tablespoons granulated sugar divided
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/2 cup unsweetened coconut milk
  • 4 large egg whites at room temperature
  • 2/3 cup sweetened coconut flakes plus more for garnish
  • Optional garnishes are edible flowers or candy

For the seven minute frosting:

  • 1/3 cup water
  • 1 cup plus 2 tablespoons granulated sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 1/2 teaspoons vanilla extract

Instructions

For the cupcakes:

  1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside.
  2. In a medium bowl, add the flour, baking powder, and salt. Whisk to combine.
  3. In a large bowl, add the butter and 1 cup sugar. Beat using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl as needed. Add the vanilla and coconut extracts and beat to combine. Add the flour mixture in three additions, alternatively with the coconut milk in two additions, mixing on low speed until just combined. Do not over mix.
  4. In another large bowl, beat the egg whites using an electric mixer with a whisk attachment on low speed until foamy. Increase the speed to high and gradually add the 2 tablespoons of sugar. Beat until stiff and glossy peaks form, about 5 minutes. Do not overbeat.
  5. Gently fold a third of the egg whites into the batter until combined. Gently fold in the remaining egg whites into the batter until combined. Be careful not to deflate the egg whites too much. Stir in the coconut flakes.
  6. Divide the batter evenly among the muffin cups, filling them about 2/3 to 3/4 full (about 1/4 cup batter per muffin cup). Bake for 20 to 25 minutes, or until cupcakes are lightly golden brown and a toothpick or cake tester inserted in the center of the cupcake comes out clean. You can rotate the cupcakes halfway through baking for even browning.
  7. Remove cupcakes from the pan and cool completely on a wire rack. Frost with seven minute frosting. Garnish with coconut flakes. Optional additional garnishes are edible flowers or candy.

For the seven minute frosting:

  1. Bring about an inch of water to a simmer in a saucepan.
  2. In a heat-proof bowl (metal or glass), add the water, sugar, egg whites, cream of tarter and salt. Whisk to combine. Set bowl over the simmering water and mix with a handheld electric mixer on low speed. A whisk attachment works well however you can use regular beaters. Increase the speed to high and beat mixture until it holds stiff peaks, about 5 to 7 minutes.
  3. Remove the bowl from over the pan and set on kitchen towel. Continue to beat until mixture is cool, glossy, and billowy, about 2 minutes more. Beat in vanilla. Use immediately or refrigerate in a sealed container.

Recipe Notes

A recipe for coconut cupcakes, a light textured cupcake with seven minute frosting and garnished with sweetened coconut flakes.