These Coconut Vanilla Bean Cupcakes are so light and fluffy, and oh-so perfect for Springtime!
Today, I’m headed home for Easter weekend, and couldn’t be anymore excited! Even though I’ll be headed back to college on Monday, this will be my last trip home as a college student. When I’m home again in mid-May, I’ll be a college grad! WOW, this is too exciting! Yet, scary. Actually, very scary.
But I do have a guaranteed job once I graduate..at Disney!! That takes the “excited” level WAY above the “scary” level. I’ll just have to figure out how to establish a career. Tips anyone?!
I just can’t get over how adorable those bunny icing decorations are! And they were only $1.88 over at my local Walmart. So little money for something that adds so much cuteness to these cupcakes!
If you don’t have a Walmart nearby, you can still grab a pretty nice price on them over on Amazon.
If you aren’t making these cupcakes for Easter, you can leave off the bunnies. These cupcakes are really perfect for anytime of the year, especially Springtime!
They taste SO amazing, and are super-duper fluffy! Plus if you’re a coconut fan, I think you’ll fall in love.
For these cupcakes, you’ll only be using egg whites in the batter. My favorite way to separate the egg white from the yolk is by using this water bottle trick. It works every time, it’s fast, it’s easy, and you don’t need any special equipment.
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup shredded sweetened coconut
- 1 cup unsalted butter, room temperature
- 1-1/2 cups sugar
- 4 large egg whites
- 1 cup coconut milk
- 1 teaspoon vanilla bean paste
- 1 teaspoon coconut extract
- 1 cup butter, softened
- 4 cups powdered sugar
- 1 ½ teaspoons coconut extract
- 4-5 tablespoons milk
- Shredded sweetened coconut
- Bunny Icing Decorations, if desired
- Preheat the oven to 350 degrees F. Line a muffin tin with cupcakes liners and set aside. In a medium bowl, stir together the cake flour, baking powder, salt, and shredded coconut. Set aside.
- Using an electric mixer, beat the butter on medium speed until creamy and slightly pale (about 3 minutes). Add in the sugar and beat until fully combined. One at a time, beat in the egg whites and scrap down the sides and bottom of the bowl in-between each addition.
- Add in a third of the flour mixture, then half of the coconut milk. Repeat process until both are gone. Beat in the vanilla bean paste and coconut extract until fully combined.
- Scoop batter into the prepared liners until 3/4 full. The batter should make about 18 cupcakes.
- Bake for 20 minutes, or until toothpick inserted into the center comes out clean. Let cool in the pan for 3 minutes, then remove to a wire rack to cool completely.
- Once the cupcakes are cooled completely, make the frosting. Using an electric mixer, beat the butter on medium speed until creamy and smooth (about 3 minutes). Slowly add in the powdered sugar, milk, and coconut extract and mix for 2-3 minutes until smooth.
- You can either pipe on the frosting (I used Ateco Pastry Tip 808) or spread with a knife, and then cover frosting with the shredded coconut. Top with the bunny icing decorations, if desired. Store in an airtight container in the refrigerator for up to 4 days. Let the cupcakes come to room temperature before serving. Enjoy!
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