White Chocolate Coconut Cupcakes with Strawberry Buttercream
Incredible white chocolate coconut cupcakes with a thick, fluffy strawberry buttercream frosting. The perfectly dense cupcakes have a rich flavor thanks to brown butter and truly melt in your mouth.
Servings 12
Ingredients
- 1 stick of butter
- 3/4 cup sugar
- 2 eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk (I like Silk Coconut milk too.)
- 1/2 cup coconut
- 1/2 cup white chocolate chips
- For the strawberry buttercream
- 2 stick of butter, softened
- 1/2 cup strawberries, pureed
- 4-5 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. In a medium saucepan, brown your butter.* Once you have browned your butter, place in a bowl and set aside to cool about 5 minutes.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate large bowl, beat together the brown butter and sugar. The sugar will appear slightly grainy, which is completely normal. Beat in the eggs one at a time until smooth, about 2 minutes. Add in the vanilla and beat again.
- Turn your mixture to low, and add the dry ingredients alternating with the buttermilk (or coconut milk). Mix until just combined. Gently fold in the coconut and white chocolate chips.
- Line a muffin pan with paper liners and fill each to the top. Bake for 18-23 minutes or until the tops are golden brown and a toothpick comes clean. Allow to cool in the pan for 15 minutes then remove to a baking rack and cool completely.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the butter and strawberry puree.
- Add the powdered sugar and mix until smooth. Place in the refrigerator until cupcakes are ready to frost. Makes 12 cupcakes
Notes
If you are unsure how to do this, check out this site for step by step directions.