Coconut Blizzard Cupcakes
Transport your taste buds to a tropical paradise with these irresistibly moist and fluffy Coconut Blizzard Cupcakes! Bursting with rich coconut flavor from coconut milk, coconut extract, and shredded coconut, these delightful treats are topped with a velvety cream cheese frosting and a snowy shower of sweetened coconut for a blizzard-inspired finish. Perfect for any occasion, this easy-to-follow cupcake recipe combines a soft, perfectly balanced batter with a luscious topping for the ultimate dessert indulgence. Ready in just 40 minutes, these cupcakes are a breeze to whip up and a guaranteed crowd-pleaser. Whether you're craving a tropical escape or a unique dessert that dazzles, these cupcakes deliver coconut bliss in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1 teaspoons Coconut extract
- 0.75 cups Coconut milk
- 0.5 cups Unsweetened shredded coconut
- 8 ounces Cream cheese, softened
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 0.5 cups Sweetened shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract and coconut extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the unsweetened shredded coconut using a spatula.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese in a large bowl until smooth. Gradually add the powdered sugar and mix until combined.
Add the heavy cream and beat the frosting until light and fluffy, about 1-2 minutes.
Once the cupcakes have completely cooled, frost them generously with the cream cheese frosting.
Sprinkle the frosted cupcakes with sweetened shredded coconut for a snowy 'blizzard' effect.
Serve and enjoy these tropical delights!
Nutrition Facts
Calories |
5197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.7 g | 327% | |
| Saturated Fat | 167.9 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 705.6 g | 257% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 517.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 373 mg | 29% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
