Coconut Cupcakes with White Chocolate Cream Cheese Frosting
Indulge in the tropical decadence of Coconut Cupcakes with White Chocolate Cream Cheese Frosting—a dessert that’s as elegant as it is irresistible. These moist, fluffy cupcakes are infused with creamy coconut milk and sweetened shredded coconut, creating a lush tropical base that’s packed with flavor. Topped with a luxurious frosting made from silky cream cheese, melted white chocolate, and a touch of powdered sugar, each bite offers the perfect balance of richness and sweetness. Garnished with a sprinkle of toasted coconut flakes, these cupcakes are as visually stunning as they are delicious. Perfect for special occasions or simply treating yourself, this recipe is easy to follow and comes together in just under 40 minutes, making it the ideal choice for impressing guests with minimal effort.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cups Coconut milk
- 1 cup Shredded sweetened coconut
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened (for frosting)
- 4 ounces White chocolate, melted and slightly cooled
- 2 cups Powdered sugar
- 0.5 cups Coconut flakes (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, then mix in the vanilla extract.
Reduce the mixer speed to low. Add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the shredded coconut with a spatula until evenly distributed.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 16-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large bowl with an electric mixer on medium speed until smooth and creamy.
Add the melted white chocolate and beat until well combined.
Gradually sift in the powdered sugar and continue beating until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, frost them generously using a piping bag or a spatula.
If desired, sprinkle the tops with coconut flakes for garnish.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
7245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.5 g | 531% | |
| Saturated Fat | 276.7 g | 1384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 856.6 g | 311% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 639.4 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 634 mg | 49% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1749 mg | 37% | |
*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.
