White Coconut Cupcakes with Coconut Swiss Meringue Buttercream

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These coconut-infused cupcakes with a rich and creamy Coconut Swiss Meringue Buttercream are a tropical delight. They are perfect for any occasion, from birthdays to summer parties, and will surely impress your guests with their delicious coconut flavor.

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup coconut milk
  • 1/4 cup shredded coconut
  • For Coconut Swiss Meringue Buttercream:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter, softened
  • 1/2 cup coconut cream
  • 1 tsp coconut extract
  • 1/4 cup shredded coconut for decoration

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a bowl, whisk together flour, baking powder, and salt

Set aside

In another bowl, cream together softened butter and sugar until light and fluffy

Add eggs one at a time, beating well after each addition

Stir in vanilla extract

Gradually add the dry ingredients and coconut milk, alternating between them, starting and ending with the dry mixture

Mix until just combined

Fold in shredded coconut gently into the batter

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove cupcakes from the oven and let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely

For the Coconut Swiss Meringue Buttercream, place egg whites and sugar in a heatproof bowl set over a pot of simmering water double boiler

Whisk constantly until the sugar has dissolved and the mixture reaches 160F 71C

Remove from heat and transfer to a mixing bowl

Beat the egg white mixture on high speed until stiff peaks form and the mixture has cooled to room temperature

Gradually add softened butter, one tablespoon at a time, while continuing to beat the mixture

It may appear curdled at first but keep beating until it becomes smooth and creamy

Add coconut cream and coconut extract, then beat until well combined

Pipe the Coconut Swiss Meringue Buttercream onto cooled cupcakes using your desired piping tip

Sprinkle shredded coconut on top for decoration

Enjoy your delicious White Coconut Cupcakes with Coconut Swiss Meringue Buttercream!


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