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Creamy Coconut Cream Nest Cupcakes

creamy coconut cream nest cupcakes - featured image
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These cupcakes feature a soft, moist cake with a luscious, silky coconut cream frosting piled in a charming nest shape. Quick and easy to make, they offer a tropical twist perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsweetened shredded coconut
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • ⅔ cup (160ml) full-fat coconut milk, shaken well
  • 1 can (13.5 oz or 400ml) coconut cream, chilled overnight
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Toasted shredded coconut for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, baking powder, salt, and sugar. Stir in shredded coconut evenly.
  3. In a separate bowl, whisk eggs, vegetable oil, vanilla extract, and coconut milk until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Spoon batter evenly into liners, filling about two-thirds full.
  6. Bake for 18-22 minutes until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  7. Remove cupcakes from tin after 5 minutes and transfer to a wire rack to cool completely (at least 30 minutes).
  8. Prepare frosting by scooping thick cream from chilled coconut cream can into a bowl, leaving liquid behind.
  9. Whip coconut cream with a mixer or whisk until fluffy (2-3 minutes). Gradually add powdered sugar, vanilla, and salt, whipping until smooth and spreadable.
  10. Frost cupcakes by piling the frosting in a swirling, nest-like shape. Use a spoon to create a small well in the center and garnish with toasted shredded coconut or mini chocolate eggs if desired.

Notes

Chill coconut cream overnight for best frosting texture. Do not overmix batter to keep cupcakes light. Frost cupcakes only when completely cool to prevent melting. Store frosted cupcakes in refrigerator and bring to room temperature before serving. Variations include vegan substitutions, chocolate additions, and fruit fillings.

Nutrition

Keywords: coconut cream cupcakes, creamy frosting, easy cupcakes, tropical dessert, homemade cupcakes, coconut frosting, nest cupcakes

Find it online: https://tempotaste.com/creamy-coconut-cream-nest-cupcakes-recipe-easy-homemade-treat/