Blackberry Coconut Cupcakes

4.74 stars (26 ratings)

Blackberry Coconut Cupcakes

Tropical Coconut and fresh blackberries come together beautifully in these light and dreamy cupcakes! You'll love the combination of flavors, along with the sweet cream cheese frosting. These Blackberry Coconut Cupcakes are perfect for a party!

Servings: 26 cupcakes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients

For the Blackberry Coconut Cupcakes

For the Cream Cheese Frosting

Additionally

Instructions
 

To make the Coconut Cupcakes:

  • Preheat the oven to 350 degrees F and line cupcake pans with grease-proof papers.
  • Place the flours, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.  
  • Add the coconut oil, and mix on low speed until the mixture resembles damp sand.  
  • Add the eggs, one at a time.  
  • Scrape the bottom and sides of the bowl with a silicone spatula, and add the coconut milk, vanilla, and coconut extract.  
  • Mix on low speed until incorporated, then turn the speed up to medium-high and beat for about 90 seconds to aerate the batter and develop the cake's structure.
  • Fill the cupcake papers about half-full and bake for 15-18 minutes, or until a tester comes out clean and the cake springs back when pressed.  
  • Cool completely, then use the tip of a sharp knife to cut a well in the center of each cupcake.  
  • Fill the well with about a teaspoon of blackberry jam, then frost with cream cheese frosting.

To make the Cream Cheese Frosting:

  • Place the butter, cream cheese, and salt in a large mixing bowl and beat on medium speed until combined.  
  • Add the powdered sugar and vanilla and beat until creamy.
  • Transfer half of the frosting to a piping bag fitted with a large round tip, and set aside.  
  • Add the blackberry jam and violet gel food coloring to the remaining frosting and mix until combined.  
  • Transfer the tinted frosting to a piping bag fitted with a large open star tip.
  • Pipe a low swirl of untinted frosting over the surface of the cupcakes, and press shredded coconut into the frosting.  
  • Pipe a taller swirl of the tinted frosting over the coconut, and top with a fresh blackberry.  
  • Dust with powdered sugar, for garnish.
Calories: 253kcal, Carbohydrates: 37g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 44mg, Sodium: 143mg, Potassium: 106mg, Sugar: 25g, Vitamin A: 265IU, Vitamin C: 0.7mg, Calcium: 38mg, Iron: 0.8mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

    View all posts
4.74 from 26 votes (24 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




95 Comments

  1. Thanks for sharing the best vanilla buttercream frosting , seems so unique and delicious one . Will love to make this one .

  2. I found this post by searching for blackberry and coconut, a flavor combination I stumbled upon by accident: if I have fresh fruit, I eat it in my yogurt. Today I put my blackberries in my Noosa Coconut yogurt and it tasted so incredibly good together I wondered if anyone else had discovered the combination. I'm gratified to find that they have, indeed, and I'm looking forward to trying your gorgeous cupcake recipe (and I love pound cake, so win-win). Thank you for sharing it with us!!!

  3. I made the cupcakes and they came out really dense. Does the mixing after the flour is put in cause this? I usually don't mix a cake recipe very much after the flour has been added. Also, is there a replacement for the Coconut Oil? The frosting and the blackberries were wonderful but the cupcake was disappointing.

    1. Sorry you weren't happy with it Glenda. The coconut oil does produce a more dense cake, similar to a pound cake. If you don't want to use coconut oil you can sub with butter, in equal measure.

  4. Looking forward to making these! What kind of coconut oil did you use? I know some have more of a coconut flavor than others - not sure if it matters!

    1. Hi Olivia! If you're looking for a more coconutty flavor, choose a virgin coconut oil over one that is more refined. Good luck and enjoy!

  5. Please specify which coconut milk? I want to make these this weekend. Is it the canned or the carton? Thank you!

    1. Hey Tammy! Thanks for the great question. When I initially published this recipe there was only one option: the canned kind. The brand I used was Thai Kitchen and I bought the regular, unsweetened kind. Hope that's helpful !

  6. Does this make enough frosting to frost all the cupcakes as you've done them? I can't wait to try it!!

  7. Thank you for such an easy to follow recipe! I just finished making these and they're almost too beautiful to eat. I will definetly be making these again:)

    1. Oh Eileen the pleasure was all mine! I'm so happy you found success. Thank you so much for taking the time to write such a sweet comment. Have a wonderful day!

  8. These are so pretty! I love the purple and the dusting of icing sugar. 🙂