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Coconut Easter Cupcakes A fluffy Easter cupcake with a coconut topping, sliced in half to reveal its soft, light interior, adorned with colorful Easter candy eggs on top

Coconut Easter Cupcakes

These soft Coconut Easter Cupcakes are topped with sweet frosting, toasted coconut, and Robin Eggs for a festive Easter treat!
5 from 1 vote
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Course: Dessert, easter
Cuisine: American, easter
Keyword: coconut cupcakes, cupcakes with frosting, easter dessert, holiday cupcakes
Prep Time: 30 minutes
Cook Time: 15 minutes
cooling time: 15 minutes
Total Time: 1 hour
Servings: 12
Calories: 296kcal
Cost: $10

Ingredients

Cupcakes:

  • ¾ cup coconut cream use only the thick cream from the can, not the liquid
  • 1 ½ cups all-purpose flour for best results, sift before using
  • 1 ¼ teaspoons baking powder for leavening
  • ½ teaspoon baking soda helps with rise
  • ½ teaspoon salt enhances flavor
  • 2 large eggs room temperature
  • ¾ cup granulated sugar adds sweetness
  • ¼ cup vegetable oil adds moisture
  • 1 teaspoon coconut extract for coconut flavor
  • ½ teaspoon almond extract to enhance flavor
  • ½ cup buttermilk adds tenderness

Frosting:

  • ½ cup unsalted butter softened, for smooth texture
  • 1 ½ cups powdered sugar sifts easily for frosting
  • 1 teaspoon coconut extract adds coconut flavor
  • ¼ teaspoon almond extract adds a touch of almond flavor

Toppings:

  • 2 cups shredded sweetened coconut toasted, for crunch
  • 48 Robin Eggs or similar egg-shaped candy

Instructions

  • Preheat the oven to 350°F (175°C) and line a cupcake tin with liners. Set aside.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together the eggs and sugar until smooth. Mix in the vegetable oil, coconut extract, and almond extract.
  • Gradually alternate adding the dry ingredients, buttermilk, and coconut cream to the wet mixture. Stir just until combined. Avoid overmixing.
    A mixing bowl with smooth cupcake batter, ready to be poured into liners, accompanied by a bowl of shredded coconut and pastel candy eggs, perfect for Easter cupcakes.
  • Fill each cupcake liner about ¾ full with batter. Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool for 5 minutes, then transfer to a cooling rack.
    A tray of cupcakes with a light, golden batter before baking, set in paper liners, with a bowl of shredded coconut and colorful Easter candy eggs nearby.
  • For the frosting, cream the softened butter in a large bowl until light and fluffy. Gradually add the powdered sugar, half a cup at a time, mixing well between each addition.
  • Stir in the coconut extract and almond extract, mixing until well combined. The frosting should be light and fluffy.
  • Once the cupcakes have cooled, spread a thin layer of frosting over the top of each cupcake, leaving a flat surface.
  • Place the toasted coconut on a plate in an even layer. Press the tops and sides of each cupcake into the toasted coconut, ensuring an even coating.
    A close-up of Easter cupcakes, perfectly frosted with a smooth white icing and a coating of toasted coconut flakes, ready for Easter celebrations.
  • Arrange three Robin Eggs on top of each cupcake to resemble a nest.

Notes

These coconut cupcakes are the perfect festive treat for Easter, with a coconutty flavor and a delightful candy topping. Store them in an airtight container for up to two days for the freshest taste.

Nutrition

Serving: 1Serving | Calories: 296kcal (15%) | Carbohydrates: 30g (10%) | Protein: 3g (6%) | Fat: 19g (29%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg (12%) | Sodium: 145mg (6%) | Potassium: 119mg (3%) | Fiber: 2g (8%) | Sugar: 19g (21%) | Vitamin A: 199IU (4%) | Vitamin C: 0.4mg | Calcium: 34mg (3%) | Iron: 1mg (6%)
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