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Coconut Cupcakes with Coconut and Blueberry Frosting
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Coconut Cupcakes with Coconut and Blueberry Frosting
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Tropical coconut and wild, fresh blueberry flavors pair wonderfully in these perfectly purple cupcakes. Coconut Cupcakes with Coconut and Blueberry Frosting have a double dose of coconut flavor - both in the cupcake itself and in the coconut butter cream frosting. And since one frosting wasn't enough, we topped these cupcakes with an extra swirl of blueberry butter cream frosting to take them over the top!

Prep time
Bake/Cook time
0:18 to 0:22
16 cupcakes
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Coconut Cupcakes with Coconut and Blueberry Frosting
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:18 to 0:22
Yield :
16 cupcakes


Vanilla Bean Cupcakes

  • 2 1/2 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1 cup unsalted butter, soft
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons coconut extract
  • 8 egg yolks, room temperature
  • 3/4 cup buttermilk, room temperature

Coconut and Blueberry Frosting

  • 3/4 cups unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 6 cups sifted, plus more for blueberry frosting Imperial Sugar Confectioners Powdered Sugar
  • 2-4 tablespoons milk or heavy cream
  • 1 teaspoon coconut extract
  • 2-3 tablespoons chilled Blueberry Syrup
  • Shredded unsweetened coconut
  • Fresh blueberries to garnish

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Heat oven to 350°F. Place baking cups into muffin tin and set aside.
  2. In medium bowl, sift together flour and baking powder and set aside.
  3. Cream butter until light and fluffy. Add sugar, salt, vanilla extract, coconut extract, and mix until light and fluffy. Add one egg yolk at a time waiting for previous added yolk to be fully incorporated. Scrape bowl often and mix until fully incorporated.
  4. Alternate flour mixture and buttermilk, beginning and ending with flour mixture. Scrape well in between additions. Do not overmix.
  5. Fill paper cups 3/4 full. Do not overfill cupcake liners.
  6. Bake 18-22 minutes, or until a toothpick inserted into center comes out clean.
  7. Let cool in muffin tins for 10 minutes, then cool completely on wire rack while preparing frosting.
  8. Prepare frosting. Cream butter until light and fluffy, about 3 minutes. Add vanilla extract and combine.
  9. Gradually add powdered sugar while mixer is on low, alternating with milk 1 tablespoon at a time. Scrape bowl well then whip until very light and fluffy, about 4-6 minutes.
  10. Divide frosting into two separate bowls. Add coconut extract to one and blueberry syrup to other. More powdered sugar may be necessary for blueberry frosting to keep piping consistency.
  11. Prepare 2 piping bags with a large round tip and 1M piping tip and fill with frostings. Pipe coconut frosting onto cupcakes, then dip into shredded coconut. Pipe blueberry frosting on top, then garnish with fresh blueberries.


Recipe developed by Terri Truscello Miller @LoveandConfections.

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