Best 2 Mini Coconut Cupcakes Recipes

Craving a delightful and easy-to-make treat? Look no further than mini coconut cupcakes! These bite-sized delights offer a burst of sweetness and tropical flavor that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create these delicious treats that are sure to impress your friends and family. Let's dive into the world of mini coconut cupcakes and explore the best recipe to satisfy your sweet cravings!

Here are our top 2 tried and tested recipes!

MINI COCONUT CUPCAKES WITH PASSION FRUIT ICING

Mini Coconut Cupcakes with Passion Fruit Icing image

Passion fruit infuses the icing with real tropical flavor. Garnish the icing with more shredded coconut, if desired.

Provided by RuthE

Categories Desserts Cakes Cupcake Recipes

Time 55m

Yield 12

Number Of Ingredients 13

Ingredients

1 ¼ cups cake flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
⅓ cup unsalted butter, softened
⅓ cup white sugar
1 large egg
½ teaspoon vanilla extract
½ cup unsweetened coconut milk
½ cup sweetened shredded coconut
1 cup confectioners' sugar
2 tablespoons passion fruit nectar
1 teaspoon heavy whipping cream
24 edible flowers (such as violets or pansies)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
Spoon rounded tablespoons batter into prepared muffin cups.
Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 31.6 g, Cholesterol 29.6 mg, Fat 8.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 103.2 mg, Sugar 17.8 g

MINI COCONUT CUPCAKES

Mini Coconut Cupcakes image

Tuesday night was eat out night! But, I wanted a little something sweet afterwards, so, I got in the kitchen to see what we had. I found a Duncan Hines Classic White cake mix and confectioners' sugar, and coconut! I decided to make coconut mini cupcakes!! We thoroughly enjoyed them and I hope y'all do too!!! As Julia Child...

Provided by Nancy McLendon

Categories Cakes

Time 35m

Number Of Ingredients 6

Ingredients

1 duncan hines classic cake mix, use milk instead of water and butter instead of oil
1 1/2 c coconut
6 Tbsp butter
1 lb package confectioners' sugar
1/4 c light cream, (i used whole milk, it did just as well)
1 1/2 tsp vanilla extract

Steps:

1. Take the cake mix. Of course, I didn't exactly go by the box. I used the same measurements, but I used milk instead of water, and butter, (that's the southern gal in me!!), instead of oil. Mix all ingredients. Next, put 3/4 cup or more or less, (your preference), coconut into the cake mix and fold in. I have a mini cupcake pan and I put those cute, little cupcake cups in it. Fill them about 3/4 full and cook around 20 minutes or until done in a 350 degree oven.
2. The frosting came from my mother's old Better Homes and Gardens cookbook.. Here it is following: Cream butter; gradually add about half the sugar, blending well. I used a hand mixer for the blending thoughout this recipe. Beat in 2 tablespoons cream(I used milk, it works just as well) and vanilla. Gradually blend in remaining sugar. Add enough milk(cream) to make of spreading consistency. Next, add in your preference (about 3/4 cup, more or less), coconut and mix in with a spoon. Depending on the amount of frosting you want on the cupcakes, you may want to double this frosting recipe. Oh, a note on the recipe in the cookbook states: For a more creamy frosting, beat in 1 egg instead of first 2 tablespoons cream/milk. After adding remaining sugar, beat in cream for spreading consistency.

Tips:

For a richer flavor, use full-fat coconut milk.
If you don't have coconut extract, you can substitute 1 teaspoon of vanilla extract.
To make sure the cupcakes are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
Let the cupcakes cool completely before frosting them.
For a fun and festive presentation, decorate the cupcakes with shredded coconut, toasted coconut, or coconut macaroons.

Conclusion:

These mini coconut cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, fluffy, and full of coconut flavor. With just a few simple ingredients, you can make a batch of these cupcakes in no time. So next time you're looking for a sweet treat, give these mini coconut cupcakes a try!