Blackberry Coconut Cupcakes

5 from 1 vote

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

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!

Course: Dessert

Cuisine: American

Keyword: blackberry, coconut, Cupcakes

Servings: 26 cupcakes

Calories: 253 kcal

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 1/2 teaspoons coconut extract
1/2 cup seedless blackberry jam (approx.)

For the Cream Cheese Frosting

1/2 cup unsalted butter (1 stick), softened
8 ounces cream cheese (1 block)
1/8 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.

Nutrition Facts

Blackberry Coconut Cupcakes

Amount Per Serving

Calories 253 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 44mg15%

Sodium 143mg6%

Potassium 106mg3%

Carbohydrates 37g12%

Sugar 25g28%

Protein 3g6%

Vitamin A 265IU5%

Vitamin C 0.7mg1%

Calcium 38mg4%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.