A very tropical-like dessert, these Coconut Cupcakes with Coconut Buttercream and Pineapple Curd have a whole lotta flavour going on. In the coconut cupcake there’s a trifecta of coconut – coconut oil, shredded coconut and coconut milk. The cupcakes are topped with a delicious coconut buttercream. Then, the whole thing is covered with a simple-to-make pineapple curd and sprinkled with shredded coconut. They make for the perfect little bite!
Hey guys! How’s it going? How was your weekend? Well, it was an absolutely lovely weekend here! It was a bit chilly, but the sun was shining so that’s always a good thing, isn’t it? We had some good eats and just chillaxed. This weekend we had homemade pizza with homemade basil pesto, chicken, goat cheese and shaved asparagus. So good. Fun fact – I read the other day in Food Network Magazine that asparagus may actually help with hangovers! What? It said that asparagus has amino acids and minerals that protect liver cells from toxins. So, if you get a little too festive and drink too much on Cinco de Mayo May 5th, munch down on some asparagus, lol. Wouldn’t it be funny if you were at a party and you were going around with a big platter of asparagus, like ‘hey, try this…it’s great if you drink too much.’ People would probably look at you strangely wondering where the heck the wings were. Actually, have you ever had asparagus raw? It’s really good! Who woulda thunk it?
The weekend before last, we had a hankering for something sweet and, of course, you know what it’s like….got a craving and nothing to be had. So, this weekend I decided to make these Coconut Cupcakes with Coconut Buttercream and Pineapple Curd. Plus, I wanted a super delicious dessert that you can make for yo momma for Mother’s Day 😉
These Coconut Cupcakes are coconuty to the max, let me tell you. From the coconut cupcake to the coconut buttercream and then the pineapple curd? Drool. I’ve made lemon curd lots of times and I absolutely LOVE. So easy and so good, but this was the first time that I made pineapple curd. It’s basically the same process as lemon curd, but with pineapple and since the natural colour of the curd lends itself to a pineapple colour, it worked out perfectly. The eggs and juice are what gives this curd the lovely yellow hue. After making your curd, it’s important to strain it, so you get any egg solids out of there. It’s not completely necessary, but takes like 5 seconds…so you know, do it 🙂 As the curd sits in the fridge, it will firm up a little. You will have extra leftover after you top the cupcakes and it is perfect over ice-cream, fresh fruit or pancakes.
This recipe for Coconut Cupcakes make 12 cupcakes; I used a little mini scoop and put about two scoopfuls in each cupcake liner and ended up with the perfect little bite. Once the cupcakes are completely cooled, ice them with the coconut buttercream, then top with the pineapple curd and coconut flakes. Just a note – once you make the curd, you may want to place it in the fridge for about 30 -45 minutes to cool and firm a bit more. You don’t want to put warm curd on top of buttercream icing and end up with a hot melty mess, do ya? You can make the coconut buttercream first and while the cupcakes are baking, make the pineapple curd. While the cupcakes are cooling, you can let the pineapple curd cool in the fridge. By the time the cupcakes are ready to ice, the curd should just about be ready as well.
You know what these Coconut Cupcakes taste like? I realized it the minute I
shoved a whole one into my piehole bite into one…Pina Coladas! YES! A dessert and drink all in one? Winner! So, you know these cupcakes are perfect for everything that is going on this week – Cinco de Mayo and, of course, Mother’s Day! They are the perfect celebratory dessert. Plus, you can eat away at the cupcakes and not have to worry about getting tipsy…although, you may just have to hit the treadmill a little harder if you eat too many 😀 Or, at least, hit the asparagus 😉
Seriously, you guys, you and your momma are gonna love these Coconut Cupcakes with Coconut Buttercream and Pineapple Curd. Have a great week, a lovely Mother’s Day, and chit chat again soon 🙂
Coconut Cupcakes with Coconut Cream Cheese Icing and Pineapple Curd
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/3 cup sugar
- 1/2 cup pineapple juice
- 5 egg yolks -reserve egg white for another use
- 1 cup unsalted butter -softened
- 2 cups icing sugar
- 1 tsp coconut extract
- 1.25 cup cake flour -or all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup sweetened shredded coconut -divided
- 1/2 cup coconut oil
- 3/4 cup sugar
- 1/2 tsp vanilla extract
- 1.5 tsp coconut extract
- 1 egg
- 1/3 cup coconut milk
- In a pot on the stove top on low heat, melt butter. Stir in salt and sugar.
- Remove from heat and stir in juice and egg yolks.
- Place back on heat, whisk, and cook until mixture coats back of spoon, about 5 minutes. Don't boil.
- In a stand mixer, mix butter until smooth and fluffy, about 2-3 minutes.
- A cup at a time, add icing sugar to butter and blend until combined, about 2 minutes total.
- Stir in coconut extract and blend until combined, about 30 seconds to a minute.
- Preheat oven to 350F. Place cupcake liners in a cupcake pan and grease with PAM baking spray. In a bowl combine dry ingredients - flour, salt, baking powder, baking soda, 1/3 cup of shredded coconut flakes. Lay to one side.
- In stand mixer, combine coconut oil and sugar. Blend for a couple of minutes.
- To stand mixer, add vanilla extract and coconut extract.
- Next, to stand mixer add egg. Combine.
- Add half of the reserved flour mixture to the stand mixer. Then half of the coconut milk. Continue with remaining flour and coconut milk.
- Pour mixture into cupcake liners and bake for about 18 minutes until a wooden skewer comes out clean. Cool completely on wire rack before icing.
- Spoon icing over top of each cupcake, along with a teaspoon or so of cooled pineapple curd. Sprinkle with remaining 1/3 cup of shredded coconut (see note below regarding toasting coconut).