Blueberry Coconut Cupcakes

There’s something magical about a cupcake that tastes like sunshine. Enter these Blueberry Coconut Cupcakes, light, tender, and bursting with fresh blueberries, complemented by a velvety coconut buttercream frosting. Each bite is a perfect balance of sweet, fruity, and creamy, making them a crowd-pleasing treat for brunch, birthday parties, or a simple midweek indulgence.

What makes these cupcakes special is their delicate texture and harmonious flavor combination. Fresh blueberries provide juicy bursts of natural sweetness, while the subtle coconut flavor adds a tropical twist that elevates these from a simple cupcake to a dessert worthy of any special occasion. And the best part? They’re made with common pantry ingredients and a few fresh staples, so they’re approachable for home bakers of all skill levels.

Why You’ll Love These Blueberry Coconut Cupcakes

• Fresh Fruit Goodness: Whole blueberries fold into the batter for pockets of juicy sweetness.
• Light & Tender Texture: Made with egg whites and sour cream for a delicate crumb.
• Coconut Creamy Bliss: The coconut buttercream frosting is smooth, rich, and slightly tropical.
• Easy to Make from Scratch: No boxed mixes here—just simple ingredients and straightforward techniques.
• Perfect for Any Occasion: From summer parties to baby showers, these cupcakes are versatile and elegant.
• Make-Ahead Friendly: Can be baked and frosted in advance or frozen for later enjoyment.

Ingredients Breakdown

This recipe yields 14–16 cupcakes. Ingredients are grouped by component for clarity.

For the Cupcakes

• 1 2/3 cups (217g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (207g) sugar
• 2 tsp coconut extract
• 3 large egg whites
• 1/2 cup (115g) sour cream
• 1/2 cup (120ml) milk
• 1 1/2 cups (208g) fresh blueberries

For the Coconut Buttercream

• 1 1/4 cups (280g) unsalted butter, room temperature
• 5 cups (575g) powdered sugar
• 1 1/2 tsp coconut extract
• 3–4 tbsp heavy cream
• Pinch of salt

Tools & Equipment Needed

• Standard cupcake pan
• Cupcake liners
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Spatula and whisk
• Measuring cups and spoons
• Piping bags and tips (Ateco tip 847 recommended)
• Toothpick (for testing doneness)

Step-by-Step Instructions

Preparing the Cupcakes

1. Preheat oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. Combine wet ingredients: In a large bowl, mix melted butter, sugar, and coconut extract until well combined.
4. Add egg whites: Mix in the egg whites until smooth.
5. Incorporate sour cream: Add sour cream and mix until combined.
6. Add milk: Pour in the milk and mix until fully incorporated.
7. Add dry ingredients: Gradually mix in the flour mixture, careful not to overmix.
8. Fold in blueberries: Gently fold fresh blueberries into the batter to avoid breaking them.
9. Fill cupcake liners: Fill each liner slightly more than half full.
10. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool completely: Transfer cupcakes to a cooling rack before frosting.

Making the Coconut Buttercream

1. Beat the butter: In a large mixing bowl, beat butter until smooth.
2. Add powdered sugar: Gradually add half of the powdered sugar and beat until combined.
3. Flavor and cream: Mix in coconut extract, 2 tablespoons of cream, and a pinch of salt.
4. Add remaining sugar: Beat in remaining powdered sugar until smooth.
5. Adjust consistency: Add remaining cream as needed for proper piping consistency.

Assembling the Cupcakes

1. Pipe buttercream: Using a piping bag and tip 847, swirl buttercream over cooled cupcakes.
2. Optional toppings: Garnish with toasted coconut flakes or extra blueberries for added visual appeal.
3. Serve: Cupcakes are best served at room temperature for maximum flavor.

Tips & Variations

• Frozen Blueberries: If fresh berries are not available, frozen blueberries can be used. Do not thaw before folding into the batter to prevent color bleed.
• Lighter Frosting: For a lighter texture, replace 1/4 cup butter with cream cheese.
• Mini Cupcakes: Perfect for parties or dessert buffets. Reduce bake time to 12–15 minutes.
• Flavor Boost: Add 1 tsp of lemon zest to the batter for a subtle citrus note.
• Dairy-Free Option: Use non-dairy butter and milk alternatives for a vegan-friendly version.

Flavor Profile & Pairings

• Taste: Lightly sweet with tropical coconut undertones, complemented by bursts of fresh blueberry.
• Texture: Soft, tender crumb with creamy, smooth frosting.
• Occasions: Ideal for brunch, baby showers, summer gatherings, or a simple dessert treat.

Nutritional Overview (Per Cupcake)

Nutrient	Amount
Calories	421 kcal
Protein	3.7 g
Carbohydrates	52.9 g
Sugars	44.5 g
Fat	22.7 g
Saturated Fat	Moderate
Sodium	187 mg
Cholesterol	31.6 mg
Fiber	Low

Make-Ahead & Storage Tips

• Cupcakes: Store frosted cupcakes in an airtight container in the fridge for 3–4 days.
• Freezing Frosted Cupcakes: Flash-freeze on a baking sheet for 2 hours, then wrap individually in plastic wrap. Freeze for up to 3 months. Thaw in the fridge before serving.
• Freezing Unfrosted Cupcakes: Cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature before frosting.

FAQs

1. Can I use frozen blueberries?
Yes, fold them directly into the batter without thawing to avoid turning the batter purple.

2. Can these cupcakes be made gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

3. How do I prevent buttercream from being too soft?
Keep cupcakes in a cool environment and chill the buttercream if necessary before piping.

4. Can I make these cupcakes ahead of time?
Yes, bake and freeze unfrosted, or bake and frost ahead for same-day service.

5. Can I add a glaze instead of buttercream?
A light coconut glaze can work, but the creamy buttercream pairs best with the tender cupcake texture.

Cooking Timeline (At a Glance)

Step	Time
Prep Ingredients	10 min
Mix Batter	10 min
Bake Cupcakes	18–20 min
Cooling	20–30 min
Make Buttercream	10 min
Frosting & Assembly	10 min
Total Time	~1 hr 18 min

Serving Suggestions

• Serve on a decorative cupcake stand for parties or brunch.
• Top with extra blueberries or toasted coconut for visual appeal.
• Great alongside tea, coffee, or a light fruit salad for a complete dessert experience.

Recipe Variations

1. Lemon-Blueberry Cupcakes: Add 1 tsp lemon zest to the batter for a citrusy twist.
2. Chocolate-Coconut Cupcakes: Swirl melted chocolate into the batter for a marbled effect.
3. Mini Cupcake Version: Use a mini muffin tin; reduce baking time to 12–15 minutes.
4. Tropical Berry Medley: Mix in freeze-dried raspberries or blackberries for extra color and flavor.

Ingredient Spotlight

Fresh Blueberries

Fresh blueberries provide natural sweetness and a slight tartness that balances the coconut buttercream. They should be gently folded to prevent breaking, which keeps the cupcakes visually appealing.

Coconut Extract

Coconut extract adds a subtle tropical flavor. Pairing it with butter and powdered sugar in the frosting creates a creamy, aromatic buttercream that complements the light blueberry cupcakes.

Pro Baking Tips

• Gentle Folding: When adding blueberries, fold gently to avoid bursting the berries.
• Proper Buttercream Texture: Beat butter until smooth before adding powdered sugar for a creamy, lump-free frosting.
• Even Cupcake Filling: Use a kitchen scale or scoop for consistent cupcake sizes and even baking.
• Room Temperature Ingredients: Helps achieve a smooth, tender batter.

Storage & Freezing Guide

• Frosted Cupcakes: Store in an airtight container in the fridge for 3–4 days.
• Unfrosted Cupcakes: Freeze in an airtight container for up to 3 months. Thaw before frosting.
• Buttercream: Keep at room temperature for a few hours; refrigerate for longer storage.

Expanded Conclusion

These Blueberry Coconut Cupcakes are light, flavorful, and perfect for any occasion. The delicate blueberry-studded cupcakes paired with creamy coconut buttercream create a tropical and refreshing dessert experience. With their tender crumb and vibrant flavor, they are a guaranteed hit for family, friends, or parties. Whether you serve them immediately or prepare ahead for a special event, these cupcakes are versatile, delicious, and visually stunning. With the tips and variations provided, home bakers can customize and perfect them to their liking, ensuring a delightful experience with every bite.

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