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!
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.
Awww, I agree, Zainab is such a great girl - I can always sense such positive energy coming through her posts! What lovely news.
And what better way to help her celebrate than with some of the most beautiful cupcakes I've ever seen! They are just beautiful, and I particularly love that subtle layer of coconut underneath the cream. Oooh, I'm swooning so much at the sight of these, Allie!
A celebration like this definitely require cupcakes, you are such an amazing friend for baking such beautiful cupcakes. The flavors are amazing, and I can just see and sense all the love you added 🙂 The frosting color is fabulous, I love it so much, can you please tell me what brand of gel color you use? many thanks.
Allie, these are gorgeous! I discovered some wild berries growing through our neighbors fence and into our property (score!) and I can't wait for them to ripen. This just might be the recipe they turn into. Thanks!
I love this! Such a sweet way to celebrate! I'm sure she felt so loved and blessed by all of you!
These cupcakes are beyond gorgeous!!!
This is such a lovely post, I have to search for the Blahnik Baker, you have made me curious. The muffins are great, such a nice color and I love everything with coconut or blueberries. They are pinned.
Awwh I love Zainab and I love cupcakes, so this is such a perfect combo!! They look absolutely gorgeous, and your pics are stunning! xx
What a joyful occasion, and these cupcakes certainly fit the bill.
I can't get over these cupcakes, Allie. They're stunning! We went to a wedding once that had cupcakes instead of a traditional wedding cake - they were arranged on a tall, pretty spiral tray. These cupcakes of yours are wedding-worthy!!
These are absolutely gorgeous and I love how you incorporated so much coconut flavor! Zainab is such a special lady!!
More gorgeous cupcakes!! I love the blackberry + coconut combo, sounds very fresh and summery 🙂
Wow! Allie, you're stuff is always gorgeous but you've really outdone yourself this time! These cupcakes are absolutely stunning - like perfect little gems! Such a lovely tribute to your friends virtual baby shower 🙂
These are the perfect treat for a virtual baby shower, and oh so gorgeous! I just want to reach through the screen. Z sounds like an amazing lady.
*sniffle* now I'm getting all teary eyed too! Zainab is seriously one of the sweetest, kindest souls. She's going to be a fantastic mom and I'm so grateful that I got to be a part of her shower! These cupcakes that you made look so beautiful, Allie, and truly special-just like Z 🙂
Allie, this is such a sweet post, and what a great way to celebrate the occasion with these cupcakes. I can feel the love in your words from over here and just want to give the two of you a HUGE hug!
I had no idea Blahnik Baker was expecting. How exciting! These cupcakes look so beautiful Allie and a virtual baby shower is such a wonderful way to share in this new stage of life.