Strawberry Coconut Cupcakes

December 31st, 2014 No Comments

The sun has officially started shining in Washington. But come this time of year, you can never tell how truthful it’s being, or if it’s just taunting you. It’s bright and beautiful when you look out the window, but once you step outside, you’re still wishing for your pea coat.

Personally, I like to look forward to the warmer months. I like the embrace that the snow has melted, and we are looking to brighter and better days. Oh, and better flavors too. Strawberry season is right around the corner, and for me, early summer is all about fresh, tart berries. When I was young, visiting my grandparents in Canada, we would always plan a day for strawberry picking. You drive up a gravel road, grab a basket, and run off into the fields, picking berries as you go.

I’ve captured that memory, and that flavor, in these cupcakes. We’re talking about fresh strawberries added to the batter. We’re talking about a fluffy, moist, flavorful cupcake paired perfectly with creamy coconut icing. Talk about sharing the love.

Strawberry Coconut Cupcakes

  • 1/2 C Butter
  • 1 1/4 C Sugar
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1 1/4 C Flour
  • 1 3/4 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1/2 C Pureed Strawberries

Preheat your oven to 350 degrees.

Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add the vanilla extract and mix well. In a separate bowl, combine flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of the strawberries and mix well. Add another third of the flour, mix, then add the remaining strawberries. Add the remaining flour and continue beating until well mixed.

Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden.

Once cooled, top with Coconut Icing.

Coconut Icing

  • 1/2 C Butter
  • 3 1/2-4 C Powdered Sugar
  • 1 Tbsp Milk
  • 3 Tsp Coconut Extract

Cream the butter, then add half of the powdered sugar. Add the milk and coconut extract and continue to beat. Continue to add powdered sugar until you reach your desired consistency.


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