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Blueberry Coconut Cupcakes

Coconut cupcakes topped with toasted coconut, a blueberry compote and a blueberry buttercream!
Servings 6 cupcakes
Author The Cupcake Chronicles

Ingredients

  • 3/4 cup & 2 tbsp Flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp butter room temp
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tbsp sour cream
  • 2 tbsp vegetable oil
  • 1 tbsp coconut extract
  • 1/3 cup whole milk

Blueberry compote

  • 1 cup fresh blueberries
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 2 tbsp granulated sugar
  • 1/4 cup & 1/2 tbsp seperated water
  • 1/2 tbsp cornstarch

Blueberry Buttercream

  • 1 cup unsalted butter room temp
  • 4 cups powdered sugar
  • 1 tbsp coconut extract
  • 2-3 tbsp blueberry compote

Garnish

  • shredded coconut

Instructions

for the cupcakes

  • Preheat oven to 350 degrees F and line a cupcake tin with 6 liners. Set aside
  • In a bowl whisk together flour, baking powder, and baking soda.
  • In a stand mixer fitted with the whisk attachment, cream together the butter and sugar until light and fluffy. Add in the egg and mix well.
  • Gradually add in the flour in 3 parts alternating with the milk.
  • Mix until combined and smooth
  • Fill liners 2/3 of the way full and bake for 15 minutes or until toothpick inserted comes out clean.

Blueberry compote

  • Add blueberries, lemon juice/zest, sugar and water into a saucepan over medium heat. Bring to a simmer and cook until it starts to thicken and the blueberries start to burst.
  • Mix cornstarch and 1/2 tablespoon of water in a separate small bowl. Slowly stir this into the blueberries. Remove from heat and allow to cool completely.

For the buttercream

  • Beat the butter until light and fluffy
  • Slowly add in the powdered sugar and coconut extract
  • If desired separate some of the plain coconut buttercream into a separate bowl. About a quarter of it. Set aside
  • Add blueberry compote a tablespoon at a time. Add more or less depending on how potent you want it. If the icing gets too loose add a little more powdered sugar

Assembly

  • Pipe a ring of the vanilla buttercream around each cupcake. Dip cupcakes into toasted coconut if desired (just pop some coconut in the oven until lightly brown, watch carefully or it will burn)
  • Pipe some of the blueberry icing on top of each cupcake and garnish with leftover blueberry compote.

Notes

Depending on how high you fill your liners you could potentially get 6-8 cupcakes out of this batter