White Coconut Cupcakes With Coconut Swiss Meringue

Name: White Coconut Cupcakes With Coconut Swiss Meringue Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 2 1/4 cups (270 g) cake flour; 1 1/4 cups (250 g) sugar; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature; 6 large egg whites; 1 cup (240 g) coconut milk; 1 cup (120 g) sweetened shredded coconut; 1 teaspoon vanilla extract; Frosting:; 1 1/2 cups (300 g) sugar; 6 large egg whites; 1 1/2 cups (3 sticks) unsalted butter, at room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 2/3 cup (160 g) coconut milk

Servings: persons

Cupcakes:
2 1/4 cups (270 g) cake flour
1 1/4 cups (250 g) sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
6 large egg whites
1 cup (240 g) coconut milk
1 cup (120 g) sweetened shredded coconut
1 teaspoon vanilla extract
Frosting:
1 1/2 cups (300 g) sugar
6 large egg whites
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2/3 cup (160 g) coconut milk

1
To make the cupcakes: Preheat oven to 350 F. Line two muffin pans with paper liners.
2
Sift the cake flour into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, baking powder, and salt then mix on low briefly to combine. Cut the butter into 2-inch pieces and, with the mixer on low, add the pieces a few at a time. Beat on low until the mixture looks like coarse crumbles, about 1 minute.
3
Whisk the egg whites, coconut milk, coconut, and vanilla extract together in a large measuring cup. Add half of the coconut milk mixture to the mixer bowl, and beat on medium-high speed for 1 minute, or until well combined. Add the remaining coconut milk mixture, beating until the batter has a uniform consistency and is light and fluffy, about 30 seconds.
4
Divide the batter among the liners. Bake for 18 minutes, or until the cupcakes spring back when lightly pressed.
5
To make the frosting: Add the sugar and egg whites to the bowl of a stand mixer and whisk to combine. Set over a pan of simmering water and heat, whisking almost constantly, until the mixture is hot to the touch and the sugar has dissolved.This will take about 6-8 minutes.
6
Attach the bowl to your stand mixer which is fitted with the whisk attachment. Beat on medium high speed until the mixture is a fluffy meringue and is cool to the touch, about 6-8 minutes. Cut the butter into 2-inch pieces, and, with the mixer on low, add a few pieces at a time until they've all been added. Increase the speed to medium high and continue beating until the butter is incorporated and the frosting is smooth and fluffy, about 4-5 minutes. Don't worry if it looks curdled, just keep beating and it will come together.
7
Add the vanilla extract, salt and coconut milk to the frosting and beat on medium-high speed until the coconut milk is incorporated and the mixture is once again fluffy and smooth. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe some frosting onto each cupcake

2194

kcal

Calories

137

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cupcakes:, 2 1/4 cups (270 g) cake flour, 1 1/4 cups (250 g) sugar, 2 teaspoons baking powder, and more.

Yes, White Coconut Cupcakes With Coconut Swiss Meringue Buttercream 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.

That's it — enjoy your meal!

White Coconut Cupcakes With Coconut Swiss Meringue Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions