Coconut Olive Oil Cupcakes – A dense and moist cupcake topped with a coconut milk buttercream and flaked coconut. A delicious sweet treat!
We took a regular white cake recipe and modified it into these yummy Coconut Olive Oil Cupcakes. The cupcake itself isn’t overly sweet, so we added a delightful buttercream made with coconut milk. And then we topped the frosting with shredded coconut for an extra special treat!
Ingredients for Coconut Olive Oil Cupcakes:
2 cups flour
2 teaspoons baking powder
1/3 teaspoon salt
3/4 cup sugar
3/4 cup olive oil
3 eggs
2 teaspoons vanilla
1 cup coconut milk
1 cup shredded sweetened coconut
Ingredients for the Coconut Buttercream:
2 1/2 cups powdered sugar, sifted
3/4 cup butter, softened
2-3 tablespoons coconut milk
pinch of salt
shredded sweetened coconut for topping
Instructions for the cake:
Preheat oven to 350°. Line muffin tin with paper liners.
In a medium bowl combine the flour, baking powder and salt with a whisk; set aside.
Beat sugar and olive oil in a large bowl with an electic mixer until fluffy, add eggs and vanilla and beat until combined. Add a third of the flour, add half of the coconut milk, add another third of the flour, the rest of the coconut milk and then the rest of the flour, mixing well between each addition.
Divide into 24 muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from muffin pans and cool completely before frosting.
Instructions for the frosting:
Place butter into a large bowl, sift powdered sugar into the same bowl, add a pinch of salt and 2 or 3 tablespoons of coconut milk until the frosting is a spreadable consistency.
Place some shredded sweetened coconut into a shallow dish and dip the top of each cupcake in it, turning to get an even amount of coconut on each cupcake.
I usually my KitchenAid stand mixer with the whisk attachment. But don’t worry if you don’t have a stand mixer or even a hand-held mixer. You can still make frosting, that’s the way I did it for several years when I was a young newlywed.
These cupcakes are delicious with or without frosting. It’s true! I happen to like cake a little better without frosting than with it. In fact, my favorite way to eat cake is in a bowl with a couple of scoops of ice cream on top.
My husband, on the other hand, really loves the frosting. So sometimes we frost his with the frosting a little taller and then we leave some unfrosted for me.
If I am making a cake then I will frost the whole thing. I do like frosting on cake, but it isn’t a necessity for me.
Another great thing about these cupcakes are they aren’t greasy at all. You know how sometimes when you make cupcakes the bottom is all greasy? Well not these! Healthier fat that isn’t too greasy is nice.
Coconut Olive Oil Cupcakes
Ingredients
For the cupcakes
- 2 cups flour
- 2 teaspoons baking powder
- 1/3 teaspoon salt
- 3/4 cup sugar
- 3/4 cup olive oil
- 3 eggs
- 2 teaspoons vanilla
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
For the frosting
- 2 1/2 cups powdered sugar sifted
- 3/4 cup butter softened
- 2-3 tablespoons coconut milk
- pinch of salt
- shredded sweetened coconut for topping
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Instructions
For the cake
- Preheat oven to 350°. Line muffin tin with paper liners.
- In a medium bowl combine the flour, baking powder and salt with a whisk; set aside.
- Beat sugar and olive oil in a large bowl with an electic mixer until fluffy, add eggs and vanilla and beat until combined. Add a third of the flour, add half of the coconut milk, add another third of the flour, the rest of the coconut milk and then the rest of the flour, mixing well between each addition.
- Divide into 24 muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from muffin pans and cool completely before frosting.
For the frosting
- Place butter into a large bowl, sift powdered sugar into the same bowl, add a pinch of salt and 2 or 3 tablespoons of coconut milk until the frosting is a spreadable consistency.
- Place some shredded sweetened coconut into a shallow dish and dip the top of each cupcake in it, turning to get an even amount of coconut on each cupcake.
Notes
Nutrition Facts
Frosting recipe adapted from Baked By An Introvert.
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Some other yummy desserts you might like:
Peanut Butter Chocolate Chip Cupcakes
Strawberry Cheesecake Cupcakes
Banana Chocolate Chip Cupcakes
These sound and look delicious! Coconut is a favorite of mine.
We really like it too, thanks!
You’re welcome! The coconut buttercream sounds so good!
They look so GOOD with those coconut shreds. I simply can’t resist anything made with coconut.
We love it too! Thanks, Angie!