White Cupcakes With Coconut Buttercream Frosting

These white cupcakes with coconut buttercream frosting are really quite delicious! They are so fluffy and light – the perfect go-to cupcake recipe for any occasion!

My friend Elena put together a simple white themed party last weekend in celebration of her birthday so I brought these white cupcakes to fit the theme. White just fits for a summer party, right? It is refreshing, pure, and airy when you see a table full of beautiful white food and decor.

The birthday girl is a diva at party planning and creating the most welcoming ambiance for party guests. Guests were greeted with a glass of champagne and a simple white and golden table setting. Strings of glowing lights filled the yard and deck area creating a beautiful ambiance. Victoria, Elena and all the party guests were fashionably dressed in white.The food was pot lock style so of course a party full of health-conscious girls, everything was delicious and healthy. I made the cupcakes and they turned out to be a big hit at the party and in our home. The toppings are made free-hand with melted chocolate placed in a zip-lock back and hand drawn on a parchment paper lined baking sheet.

How To Make Decorative Chocolate Cupcake Toppings:

Line a baking sheet with parchment paper. Melt chocolate chips over low heat on the stove top stirring until melted. Pour into a small zip-lock bag and seal. With scissors, cut one of the bottom corners slightly to use as an opening to draw shapes with chocolate. Draw shapes or letters on the parchment paper lined baking sheet. Put the baking sheet in the freezer for chocolate to harden and leave there until ready to use.

Simple Coconut Milk White Cupcakes With Whipped Coconut Buttercream Frosting

Save Print

Serves: 12

Ingredients

COCONUT MILK WHITE CUPCAKES
1½ cups of all-purpose flour or white spelt flour
⅔ cup of sugar or Xylitol
2 teaspoons baking powder
⅔ cup coconut milk (not canned)
¼ cup butter, room temperature
1 egg
1 teaspoon vanilla
WHIPPED COCONUT BUTTERCREAM FROSTING
1 cup unsalted butter, room temperature
½ cup canned light coconut milk
¼ teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar

Instructions

COCONUT MILK WHITE CUPCAKES
Preheat oven to 350 Degrees F. Line a muffin tin with baking cups and spray with cooking spray. Set the pan aside.
In a medium mixing bowl combine flour, sugar, and baking powder. Add butter, egg, coconut milk and vanilla. Beat on low until combined, scraping edges. Beat 1 minute on medium speed.
Fill each muffin cup half full with batter.
Bake at 350 Degrees F for about 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Let the muffins cool completely before adding icing.
To add icing evenly slice off any extra top of the cupcake so that the top of the cupcake is evenly aligned with the baking cup horizontally. Using your favorite icing decorating tip, add the refrigerated whipped icing to the bag. And frost as desired.
WHIPPED COCONUT BUTTERCREAM FROSTING
Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. Turn the mixer up and whip on high for 5-7 minutes. Refrigerate covered.

Leave a Reply Cancel reply