Blackberry Coconut Cupcakes
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Tropical coconut and fresh blackberries come together beautifully in these light and dreamy cupcakes. I love the fun combination of flavors here, along with the sweet (and beautiful) cream cheese frosting. These Blackberry Coconut Cupcakes are perfect for a party!
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- How To Make Blackberry Coconut Cupcakes
- Recipe FAQ
- More Fruity Cake Recipes
I first made these for a friend's virtual baby shower, since coconut and tropical flavors always remind me of her. Coconut and blackberry turned out to be a perfect pairing, both fruity and rich at the same time.
These cupcakes are made with coconut oil instead of butter, plus coconut milk, so that tropical flavor really shines through. Freshly baked, the crumb is light and almost creamy, and as they sit, they turn a little denser and more pound cake-like, which only makes them better. A dollop of blackberry jam hides in the center of each one, so every bite is pretty amazing.
Here's Why You'll Love This Recipe
- That surprise blackberry filling is so fun. A hidden dollop of jam in the center of each cupcake make these unique and special.
- The coconut flavor is real and pronounced, thanks to both coconut oil and coconut milk in the batter.
- The cream cheese frosting is tangy, not cloying, and gets a gorgeous violet tint from more blackberry jam.
- They're a showstopper for parties. Between the color, the coconut garnish, and the fresh blackberries on top, people are going to "wow" over these.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Cupcakes:
- Cake flour and all-purpose flour: The combination gives the cupcakes a fine, tender crumb while still holding their shape.
- Granulated sugar: Sweetens the batter.
- Baking powder: Gives the cupcakes their rise. Make sure it is fresh and not fished from the back of your pantry where its been sitting and waiting for you for a few years.
- Kosher salt: Balances the sweetness. Don't sub in table salt. It doesn't measure 1:1 and can leave behind the taste of iodine.
- Solid coconut oil: Used in place of butter, this is what gives the cupcakes their rich, tropical flavor and slightly denser, pound cake-like texture. If you'd rather not use coconut oil, unsalted butter can be substituted in equal measure.
- Eggs: Add structure and richness.
- Coconut milk: Look for canned coconut milk rather than the carton kind sold as a dairy alternative, since canned has the richness this recipe needs.
- Vanilla extract and coconut extract: Round out and reinforce the tropical flavor.
- Seedless blackberry jam: Hidden inside each baked cupcake for a fruity surprise in the center.
For the Cream Cheese Frosting:
- Unsalted butter: Adds richness to the frosting base. If you only have salted butter, you can use it, but omit the additional salt called for in the recipe.
- Cream cheese: Adds tang and that classic cream cheese frosting flavor.
- Kosher salt: Balances the sweetness.
- Powdered sugar: Sweetens the frosting.
- Vanilla extract: Rounds out the flavor.
- Seedless blackberry jam: Tints half the frosting a beautiful violet color and adds fruity flavor.
- Violet gel food coloring: Just a drop, to enhance the natural tint from the jam.
For Garnish:
- Shredded coconut: Pressed into the frosting for texture and tropical flair.
- Fresh blackberries: A pretty finishing touch on top of each cupcake.
- Powdered sugar: A light dusting for a finished look.
How To Make Blackberry Coconut Cupcakes
Step 1: Preheat the oven
Set it to 350°F and line cupcake pans with grease-proof papers.
Step 2: Mix the dry ingredients
Place the flours, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
Step 3: Add the coconut oil
Mix on low speed until the mixture resembles damp sand.
Step 4: Add the eggs
Add them one at a time.
Step 5: Add the remaining wet ingredients
Scrape down the bowl, then add the coconut milk, vanilla, and coconut extract.
Step 6: Aerate the batter
Mix on low speed until incorporated, then increase to medium-high and beat for about 90 seconds to build structure and lighten the batter.
Step 7: Fill and bake
Fill the cupcake papers about half full and bake for 15 to 18 minutes, until a tester comes out clean and the cupcakes spring back when pressed.
Step 8: Cool and fill
Let the cupcakes cool completely, then use the tip of a sharp knife to cut a small well in the center of each one. Fill each well with about a teaspoon of blackberry jam.
Step 9: Beat the base
Place the butter, cream cheese, and salt in a large mixing bowl and beat on medium speed until combined.
Step 10: Add the sugar and vanilla
Beat until creamy.
Step 11: Set aside half
Transfer half of the frosting to a piping bag fitted with a large round tip.
Step 12: Tint the rest
Add the blackberry jam and violet gel food coloring to the remaining frosting and mix until combined, then transfer to a piping bag fitted with a large open star tip.
Step 13: Pipe and garnish
Pipe a low swirl of the untinted frosting over each cupcake and press shredded coconut into it. Pipe a taller swirl of the tinted frosting on top, then finish with a fresh blackberry and a dusting of powdered sugar.
Helpful Tips and Tricks
- No coconut oil on hand? Unsalted butter substitutes in equal measure, though the flavor and texture will be a bit less tropical and pound cake-like.
- Use canned coconut milk, not the carton kind. The canned variety has the fat content this recipe relies on for flavor and richness.
- Don't overmix after adding the flour. Overmixing can lead to a denser, tougher cupcake than intended.
- Storage: Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for about 20 minutes before serving for the best texture.
Recipe FAQ
Yes, unsalted butter works as a 1:1 substitute if you'd rather not use coconut oil, though the cupcakes will be a little lighter and less tropical in flavor.
This is usually caused by overmixing after the flour is added, or it can simply be the nature of coconut oil, which tends to produce a denser, more pound cake-like texture compared to butter.
Yes, canned coconut milk is recommended over the carton kind sold as a dairy alternative, since it has more fat and richness, which makes a real difference in both flavor and texture.
Ingredients
For the Blackberry Coconut Cupcakes
- 2 cups cake flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup solid coconut oil
- 4 large eggs
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 1 ½ teaspoons coconut extract
- ½ cup seedless blackberry jam, (approx.)
For the Cream Cheese Frosting
- ½ cup unsalted butter, (1 stick), softened
- 8 ounces cream cheese, (1 block)
- ⅛ teaspoon kosher salt
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons seedless blackberry jam
- 1 drop violet gel food coloring
Additionally
- shredded coconut,, for garnish
- fresh blackberries,, for garnish
- powdered sugar,, for garnish
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.
Thanks for sharing the best vanilla buttercream frosting , seems so unique and delicious one . Will love to make this one .
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!!!
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.
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.
These are absolutely gorgeous! And just in time for mother's day!
These are so gorgeous and such a perfect baby shower treat!
That frosting is gorgeous - and love the coconut flavor!
Wow, these are heavenly!
This flavor combo is PERFECT!
These are absolutely GORGEOUS. Loving the blackberry/coconut flavor combo!
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!
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!
OMG ... they look so pretty
Cheers Joana
http://www.foodreich.com
Perfect! Thank you! I always have that in the pantry!
Oh awesome! Hope you enjoy!
Please specify which coconut milk? I want to make these this weekend. Is it the canned or the carton? Thank you!
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 !
Does this make enough frosting to frost all the cupcakes as you've done them? I can't wait to try it!!
Yes you should have plenty Suzanne! Good luck and I hope you enjoy!
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:)
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!
These are so pretty! I love the purple and the dusting of icing sugar. 🙂