Blueberry Coconut Cupcakes – a delicious recipe with butter, granulated sugar, eggs, flour, flour, shredded coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Line a 12-cup muffin pan with paper liners. Beat butter and 1/4 cup of the granulated sugar in a large bowl with an electric mixer on medium speed until light and creamy. Add eggs, one at a time, beating lightly after each addition. Fold in flours, coconut and milk until just combined. Spoon into muffin pan. Coarsely chop half the blueberries; sprinkle over top.
2
Bake for 15 mins or until a skewer inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.
3
For the berry syrup, place remaining 1/4 cup sugar and 1/3 cup water in a small heavy-bottomed saucepan on low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium; cook, without stirring, for 4 mins or until light caramel. Add remaining berries; stir until combined.
4
Dust cupcakes with powdered sugar. Serve topped with berry syrup.
573
kcal
Calories
29
g
Fat
67
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 tbsp butter, at room temperature, 1/2 cup granulated sugar, 2 None eggs, 1 cup self-rising flour, and more.
Yes, Blueberry Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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