Coconut =LOVE!
Who doesn’t love a delectable cupcake? Especially when it is as pretty to look at as it is scrumptious to eat! We have always loved coconut anything at our house, and when you mix coconut with cupcakes, the combination is irresistible. From time to time you may run into someone that claims they do not like coconut!! How can this be?? All of the crunchy sweetness that it can add to nearly anything! I always look at these opportunities as a challenge to convert them to the coconut team, and have had great success so far in my baking journey! I wanted the cupcakes to be textured with coconut, but still be melt in your mouth yummy. The addition of buttermilk ensures that the cupcakes will stay super moist, and still have a great texture with the crunchy coconut.
crunchy coconut cupcakes
SECRET INGREDIENT ALERT…
Now… equally important to the perfect coconut cupcake is the creamy pink frosting. And you already know about how much I adore the SECRET INGREDIENT! When Garrett and Maddie were little, the secret ingredient was a common visitor in our kitchen. It was always so fun to have them both guess what that particular recipe’s secret ingredient could be! Many years ago when I was testing some ideas for coconut cupcake frosting, I looked in the refrigerator and saw the pomegranate juice ! The pomegranate juice adds just the right amount of tart to the sweet frosting. An extra bonus added to this secret ingredient is that it makes the frosting a super soft pink that perfectly matches my favorite peonies.
perfect pink frosting to match my peony!
In short, these are the prettiest cupcakes! The only extra ingredient to push them over the top is Crunchy Coconut Chips!! The coconut chips add the first bite of crunch mixed with the creamy pomegranate frosting, mixed together with the coconut buttermilk cupcakes. Who could ask for anything more?
crunchy!
perfect peony
Crunchy Coconut Cupcakes With Pink Pomegranate Frosting
scrumptious coconut cupcakes frosted with pink pomegranate perfection
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Category: baking
- Method: mixer and oven
- Cuisine: baking
Ingredients
cupcake batter:
1 1/4 cups sugar
3/4 cup of butter
1 tsp vanilla
2 eggs
1 1/2 cups flour
1 1/4 tsp baking soda
3/4 cup buttermilk
1 tsp salt
2/3 cup coconut
frosting:
1 cup softened butter
1 TB pure vanilla
3–4 cups of powdered sugar depending on desired consistency
2–3 TB pure pomegranate juice depending on desired consistency
topping:
coconut chips
Instructions
Cream butter for 3-4 minutes until light and fluffy
Add sugar and vanilla and mix until smooth
Add eggs one at a time and mix until just incorperated
In a small bowl mix together flour, baking soda, and salt
Alternately add flour mixture and buttermilk to batter
Add coconut
Pour into prepared cupcake pans
Bake in a 350 degree oven 17-22 minutes (depending on oven and cupcake pan size)
Bake until golden brown on the top and tester comes out clean
Cool on a rack
Frosting
Whip butter for 4-5 minutes
Slowly add powdered sugar and continue to whip for another 2-3 minutes on high speed
Add vanilla and mix well
Slowly add desired amount of pomegranate juice to desired consistency
Frost on cooled cupcakes
Top with coconut chips
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