Coconut Cupcakes with Sweet Summer Cherries

Coconut Cupcakes with Sweet Summer Cherries

By, Kate

I found the most gorgeous cherries recently! Sweet, juicy and deep red – to me, they are the epitome of summer.  Inspired by the beautiful seasonal fruit, I whipped up this delicious cherry and coconut cupcake recipe. 
Coconut Cupcake with Summer Cherries
Creamy coconut milk, almonds, and a hint of sweetness from maple syrup.  Topped with a decadent coconut frosting, these cupcakes pair deliciously with sweet cherries.  

 

Coconut Cupcake with Summer Cherries

This is an easy, make-ahead treat for gift-giving to neighbors or a grill-out with friends.  Warm weather, cool drinks and this summer-inspired dessert  – the perfect combination for a lovely sunny day gathering.
Coconut Cupcake with Summer Cherries
I am thankful for the time we share with others this season and for sweet treats to enjoy together. How are you spending time with family and friends this summer? Do you have any local, seasonal fruit you are inspired by, too? If you make this recipe, we would love to see how you share it!
Coconut Cupcake with Summer Cherries


Coconut Cupcake Recipe with Sweet Summer Cherries


Cupcake Ingredients:

All Purpose Flour 2 cups

Baking Powder 2 teaspoons

Salt ¾ teaspoon

Maple Syrup (can substitute with sugar) ½ cup

Eggs 2

Vanilla extract ½ teaspoon

Almond Extract ½ teaspoon

Sliced almonds ¼ cup

Coconut Milk 1 ¼ cup

Shredded Coconut 1 cup

Cornstarch 2 tablespoons

Cherries, roughly chopped ¾ cup



Cupcake Instructions:

  1. Preheat oven to 350 degrees F and put rack in middle of oven. Place paper cups in muffin tin.
  2. Whisk flour, baking powder, salt in a small bowl and set aside.
  3. Mix butter and maple syrup with an electric stand or hand mixer (paddle attachment) on medium speed for a couple of minutes
  4. Add vanilla and almond extract to butter mixture. Then beat in each egg, one at a time.
  5. Turn the speed to low and slowly add ⅓ of the flour mixture followed by ⅓ of the coconut milk. Continue alternating with flour and coconut milk until just combined. Scraping down the sides of the bowl as needed.
  6. Gently mix in shredded coconut and almonds. Be careful not over mix. 
  7. Fold in cherries with a spatula or spoon.
  8. Scoop batter into prepared muffin tins.
  9. Bake for 21-25 minutes or until a toothpick comes out clean.
  10. Remove from the oven and cool in muffin tins for five minutes. Then remove to a wire rack to cool completely.

Tip: Pulse the shredded coconut in a food processor with the sliced almonds to break it up a bit.

Note: Adding cornstarch makes for a more delicate cake.


Frosting Ingredients:

2 sticks, room temperature butter

2/12 cups powdered sugar

¼ cup coconut milk

½ cup flaked coconut


Frosting Instructions:

  1. Blend butter and sugar in electric mixer with whisk attachment or use a hand mixer. Beat until light and fluffy, about 3-4 minutes.
  2. Slowly add in coconut milk until combined.
  3. Use a butter knife to swirl the creamy frosting onto the cupcakes (or a piping bag for a more polished look) and sprinkle with flaked coconut.

Coconut Cupcake with Summer Cherries

Enjoyed this recipe? See our Scottish Shortbread Cookie Recipe, too!

If you are traveling this summer, you’ll love the Summer Travel Bag we put together. ♥️

 

Single Cupcake with frosting from Coconut Cupcakes with Sweet Summer Cherries Recipe

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