Ingredients
Scale
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 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
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
- Combine flour, baking powder, baking soda, and salt; set aside.
- Mix melted butter, sugar, and coconut extract until well combined.
- Add egg whites and mix until well combined.
- Add sour cream and mix, then add milk and mix until smooth.
- Add dry ingredients and mix until combined. Fold in blueberries. Do not overmix.
- Fill cupcake liners slightly more than half full and bake 18-20 minutes or until toothpick comes out clean. Cool completely.
- For buttercream, beat butter until smooth. Add half powdered sugar and mix. Add coconut extract, 2 tbsp cream, and salt; mix. Add remaining powdered sugar and additional cream as needed for consistency.
- Pipe frosting onto cupcakes using your preferred tip.
- Store well-covered in the fridge for 3-4 days.
Notes
- Makes 14–16 cupcakes.
- To Store: Keep cupcakes well-covered in the fridge for 3–4 days.
- To Freeze: Frosted cupcakes can be flash-frozen on a tray for 2 hours, then wrapped and stored in a freezer-safe container for up to 3 months. Thaw in fridge before serving. Unfrosted cupcakes can be frozen in an airtight container for up to 3 months; thaw before frosting.
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American