Cherry Vanilla Coconut Cupcakes.

Soft coconut vanilla cupcakes with cherry buttercream

‘Tis cherry season!

And I’m celebrating with these pretty cupcakes. Do these not scream end of spring/start of summer?!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Cherry Vanilla Coconut Cupcakes.

Coconut Vanilla Cupcakes

  • 1/2 cup 1 stick unsalted butter, softened
  • 1/4 cup coconut oil, melted
  • 1 cup white, granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sweetened coconut, shredded
  • 8 large egg whites
  • 12 fresh cherries
  • shredded coconut ((for topping))

Cherry Buttercream

  • 1 cup 2 sticks unsalted butter, softened
  • 3-1/2 cups powdered sugar
  • 1/4 cup cherry preserves
  • 8 tablespoons milk
  1. Preheat oven to 350 degrees F. Line muffin tin with cupcake liners. Set aside.
  2. In the bowl of an electric mixer, beat butter, oil, and 3/4 cup of the sugar until light and fluffy. Beat in vanilla and milk. Fold in flour, baking powder, baking soda, and salt. Fold in shredded coconut. Set aside.
  3. In a separate bowl, whisk egg whites until foamy. Add remaining 1/4 cup of sugar, and beat until soft peaks. Fold into batter, being careful not to deflate the whites. Fill cupcake liners about 3/4 of the way full, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  4. While cupcakes cool, prepare frosting by beating butter, powdered sugar, and jam together. Gradually add in 1 tablespoon of milk until frosting is soft but not too milky. Frost cupcakes generously, top with additional shredded coconut and a cherry. Enjoy 🙂

 

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