Soft coconut vanilla cupcakes with cherry buttercream
‘Tis cherry season!
And I’m celebrating with these pretty cupcakes. Do these not scream end of spring/start of summer?!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Cherry Vanilla Coconut Cupcakes.
Coconut Vanilla Cupcakes
- 1/2 cup 1 stick unsalted butter, softened
- 1/4 cup coconut oil, melted
- 1 cup white, granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1-1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sweetened coconut, shredded
- 8 large egg whites
- 12 fresh cherries
- shredded coconut ((for topping))
Cherry Buttercream
- 1 cup 2 sticks unsalted butter, softened
- 3-1/2 cups powdered sugar
- 1/4 cup cherry preserves
- 8 tablespoons milk
- Preheat oven to 350 degrees F. Line muffin tin with cupcake liners. Set aside.
- In the bowl of an electric mixer, beat butter, oil, and 3/4 cup of the sugar until light and fluffy. Beat in vanilla and milk. Fold in flour, baking powder, baking soda, and salt. Fold in shredded coconut. Set aside.
- In a separate bowl, whisk egg whites until foamy. Add remaining 1/4 cup of sugar, and beat until soft peaks. Fold into batter, being careful not to deflate the whites. Fill cupcake liners about 3/4 of the way full, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- While cupcakes cool, prepare frosting by beating butter, powdered sugar, and jam together. Gradually add in 1 tablespoon of milk until frosting is soft but not too milky. Frost cupcakes generously, top with additional shredded coconut and a cherry. Enjoy 🙂