COCONUT STRAWBERRY CUPCAKES WITH CREAM CHEESE FROSTING

These Coconut Strawberry Cupcakes have a strawberry surprise centre and are topped with a delicious cream cheese frosting. 

Ingredients

For the Coconut Strawberry Cupcakes

  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 200 g (1 cup) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 195 g (1 1/2 cups / 6.9oz) plain (all-purp) flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shredded coconut
  • 1/2 cup (125ml) coconut milk
  • ½ cup (125ml) milk (or you can use all coconut milk

For the Cream Cheese Frosting

  • 226 g (1 cup / 2 sticks) unsalted butter, room temp
  • 250 g (9oz) cream cheese
  • 3 cups Icing (confectioners / powdered) sugar
  • 1 ½ teaspoon vanilla extract
  • Pinch of Salt (If using salted butter, omit additional salt)
  • 2 tablespoon milk or cream (notes)

For the topping & filling

  • 100 g good quality strawberry jam
  • Handful of freezdried strawberries, crushed
  • 50 g white chocolate
COCONUT STRAWBERRY CUPCAKES WITH CREAM CHEESE FROSTING #Cupcakerecipes


Instructions

  1. For the cupcakes Preheat the oven to 180C. Line 12-count muffin pan with paper liners. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until light and creamy. About 2-3 minutes. Scrape down the sides and bottom of the bowl a few times as you go. 
  3. Add eggs 1 at a time until fully incorporated and then the vanilla. Make sure to keep scraping the sides of the bowl as required.
  4. Full instructions visit @sugarsaltmagic

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