Frozen Coconut Cupcakes
Frozen Coconut Cupcakes
These cupcakes should be a crowd pleaser for both kids and adults alike! The two-tone color and frozen snowflake toppings are hopefully intriguing enough for the kiddos, especially when coupled with the idea that they're inspired by Queen Elsa! The flavor, though, is definitely a bit more grown-up than just your typical vanilla!
These cupcakes are coconut flavored and topped with coconut buttercream dipped in crushed candy cane, snowflake sprinkles, and topped with a white chocolate pretzel snowflake!
Servings: 24 Cupcakes
Prep Time: 1.5 Hours
Total Time: 4 Hours
Ingredients
Coconut Cupcakes
1 cup unsalted butter, room temperature
4 eggs, room temperature
1 cup whole milk, room temperature
1 + 3/4 cups cake flour
1 + 1/4 cups all-purpose flour
1 + 3/4 cups granulated sugar
2 + 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons coconut extract
2/3 cup coconut flakes
Coconut Buttercream
1 cup salted butter, room temperature
4 cups powdered sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
3 tablespoons heavy whipping cream
1 cup of snowflake sprinkles
1 cup crushed blue candy canes/blue sprinkles
Blue icing color
Frosted snowflake/star pretzels
Instructions
Cupcakes: Preheat the oven to 350°F. Prepare cupcake tins with 24 liners. Set aside.
Cupcakes: In a medium bowl, mix together cake flour, all-purpose flour, and baking powder. Set aside.
Cupcakes: In a large bowl, beat unsalted butter with granulated sugar until smooth and creamy (3-5 minutes). Add 2 eggs and beat until just combined, then add remaining 2 eggs and do the same.
Cupcakes: Add half of the dry ingredients to the wet ingredients and mix until just combined.
Cupcakes: Add the milk, vanilla extract, coconut extract, and salt, beating until just combined. Fold in the remaining flour mixture, and then fold in the shredded coconut.
Cupcakes: Divide the batter into two. Dye one of the bowls of batter a light/sky blue.
Cupcakes: Fill the 24 liners about 1/2-3/4 of the way full with the cupcake batter, alternating between the colors of batter. Don't overfill or the batter could spill over when baking. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add vanilla extract, coconut extract, and heavy whipping cream. Add 4 cups total of powdered sugar in increments. Divide the batter into 3 bowls - 1/2 batter in one bowl, and then 1/4 in the other two bowls. Dye one of the smaller bowls light/sky blue and the other dark blue. Leave the remaining bowl white.
Assembly: Fill a bowl with 1 cup of crushed blue candy canes. If you can't find candy canes - you can use blue sprinkles. Fill a piping bag with a large round tip with about 1/2 of the white buttercream.
Assembly: One cupcake at a time, pipe a swirl of white buttercream onto the top. Roll the buttercream in the bowl of candy cane/sprinkles, covering the sides and the top. Place the cupcakes in the freezer or fridge for 20-30 minutes to set.
Assembly: Spread out a piece of plastic wrap onto the table. Pipe a line of white buttercream, light blue buttercream, and then dark blue buttercream. Repeat once. Fold the plastic wrap into a cylinder and then place inside a large piping bag.
Assembly: Pipe a dollop of the striped buttercream onto the top of each cupcake.
Assembly: Top with a white chocolate covered pretzel snowflake/star and snowflake sprinkles.
Enjoy!
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