Why you’ll love these coconut cupcakes
These toasted coconut cupcakes are one of my favorite ways to celebrate Easter – or even just the spring season! They’re topped with a creamy coconut frosting, covered in toasted coconut flakes, and finished with a few speckled jelly beans to look just like a little bird’s nest. They’re almost too cute to eat.
The toasted coconut adds a nutty, slightly caramelized flavor that takes these cupcakes from good to really good. And it’s such an easy step — just a few minutes in the oven and you’re done.
They’re also super simple to decorate. Just spread the frosting, press the coconut on top, and nestle a few jelly beans in the center. No piping bag required, but if you do feel like piping them, that’s ok too.
More spring dessert recipes: dairy free carrot cake / dairy free lemon bars / dirt cups / dairy free creme brulee
Ingredients & substitutions
- Dairy free butter – We like to use Earth Balance buttery sticks, but any brand of dairy free butter should work. Ours usually contains salt. If you’re butter doesn’t, you will want to add a pinch of salt to the batter to balance the sweetness.
- Full-fat canned coconut milk – Make sure you’re using canned, not refrigerated. Full-fat canned coconut milk is much thicker and richer, which gives these cupcakes a tender crumb and the frosting a creamy texture. Give the can a good shake before opening.
- Toasted sweetened coconut flakes – You’ll use toasted coconut in the batter and on top, so toast it all at once (about 1 cup total). See Melissa’s tips below for how to do it. You need sweetened coconut flakes because they have the extra moisture needed for the recipe.
- Speckled jelly beans – We use Brach’s Speckled Jelly Bird Eggs for the bird’s nest look, but you can use any type of jelly bean you prefer. If you aren’t dairy free, a robin’s egg malted egg would be super cute!
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently asked questions
Can I use unsweetened coconut flakes?
Yes, but sweetened coconut flakes are preferred in this recipe. They add a little extra flavor and tend to stick to the frosting better when pressing onto the top of the cupcakes.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few dry crumbs, they’re done. The tops should also spring back lightly when touched. Start checking at 18 minutes.
Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and store in a freezer-safe bag. Thaw at room temperature before frosting and decorating.
Also Easter recipes: pineapple stuffing / dairy free quiche lorraine / my favorite roasted carrots / dairy free scalloped potatoes
Ingredients
- 1 cup sweetened coconut flakes - divided
- 1 1/4 cups all-purpose flour - 150g
- 1 1/2 teaspoons baking powder
- 1/4 cup dairy free butter - room temperature
- 3/4 cup sugar - 150g
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 large eggs - room temperature
- 3/4 cup full-fat canned coconut milk
- 1/2 cup toasted sweetened coconut flakes - about 45-50g
- 1/2 cup dairy free butter - room temperature
- 2 tablespoons full-fat canned coconut milk
- 1/2 teaspoon coconut extract
- 2-3 cups powdered sugar - 240-360g
- 1/2 cup toasted sweetened coconut flakes - about 45-50g
- 36 speckled jelly beans - 3 per cupcake
Instructions
- Toast the coconut. Preheat the oven to 325°F and spread 1 cup of sweetened coconut flakes in an even layer on a rimmed baking sheet. Toast for 5–8 minutes, stirring every 2 minutes, until the flakes are golden brown. Watch closely — they can burn quickly. Remove from the oven and let cool completely. Set aside 1/2 cup for the batter and 1/2 cup for topping.
- Mise en place. Increase the oven temperature to 350°F and line a 12-cup muffin pan with cupcake liners. Then, measure out your ingredients before you begin.
- Make the batter. In a medium bowl, whisk together the flour and baking powder. Set aside.In a large bowl with an electric mixer, cream the dairy free butter and sugar together at a medium speed until light and fluffy, about 2 minutes.Mix in the vanilla and coconut extract. Then, add the eggs, one at a time, beating until fully incorporated before adding the next.Next, add half the flour mixture, and beat at a low speed until combined. Then, mix in half the coconut milk and mix until smooth. Then, repeat with the remaining flour and coconut milk, scraping down the sides of the bowl, as needed.Then, mix in 1/2 cup toasted coconut flakes until evenly distributed in the batter.
- Bake the cupcakes. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full (about 3 tablespoons each).Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.Remove from the oven and allow the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make the frosting. In a large bowl with an electric mixer, beat the dairy free butter, coconut milk, and coconut extract at a medium speed until smooth.Add 1 cup of powdered sugar and mix until fully combined. Then, add the next cup and mix until combined.If needed, add more powdered sugar, about 1/2 cup at a time, until the frosting is thick but spreadable.
- Frost and decorate. Working one cupcake at a time, spread or pipe a generous amount of frosting on each cupcake. Immediately press the toasted coconut flakes on top and top with 2–3 speckled jelly beans in the center to create a bird's nest look. Repeat with remaining cupcakes.
