Strawberry Coconut Cupcakes

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Strawberry coconut cupcakes are perfect for a light end-of-summer dessert.
strawberry coconut cupcakes
I bake a lot. In order to not eat it all myself, I often deliver treats to everyone I know. So whenever there’s a party or gathering, I’m always asked to bring dessert. It can be exhausting at times, but I would be lying if I said I didn’t love it.
I try my best to tailor my treats to what the guest of honor (if there is one!) would like. This means I make a wide range of things. I’ve made lemon cakes, peach pies, chocolate chip cookies, and more for friends and family over the years.
Since a good friend of mine loves strawberries, I made these coconut cupcakes topped with strawberry frosting. To say they were a hit is an understatement. My original plan was plain old vanilla cupcakes, but I sure am glad I took a different turn! Strawberry coconut cupcakes it is!
The cake gets its flavor from a combination of coconut extract and coconut milk, with some coconut flakes thrown in for good measure. A bit of vanilla gives it the familiar flavor you expect from white cake, but you can’t quite place it.  These cupcakes are tender, moist, and sweet — perfect for a dollop of strawberry frosting on top.
The fluffy pink frosting is made with freeze-dried strawberries instead of fresh. The reason for this is that while fresh strawberries make excellent frosting, the process is much more time-consuming — you have to puree, cook, then strain the berries. This method yields beautifully pink frosting with plenty of strawberry flavor, but with much less hassle.
When combined, the moist cake with the sweet-tart strawberry frosting is unbeatable. These are the perfect treat for any occasion. Strawberry coconut is a bit different, but not exotic — a treat anyone would love.
strawberry coconut cupcakes

Strawberry Coconut Cupcakes

Strawberry coconut cupcakes are sweet and fruity, with a delicate pink color that will make them stand out among your dessert table.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 24
Calories 237 kcal




  • 2 1/2 cups. cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1 1/2 sticks unsalted butter at room temperature
  • 1 2/3 cup sugar
  • 5 egg whites
  • 1/2 cup sour cream at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup canned coconut milk
  • 1 cup shredded coconut


  • 1 cup freeze dried strawberries
  • 4 cups powdered sugar
  • 2 sticks butter at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-3 tablespoons milk
  • Pinch salt


  • Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
  • Combine the cake flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
  • Using a mixer, beat the butter and sugar on medium high until fluffy, smooth, and creamy. Scrape the sides of the bowl and add the egg whites. Beat until well combined.
  • Add the sour cream, vanilla, and coconut extract. Beat until combined. It may look curdled but scrape the bowl.
  • Slowly add the dry ingredients, followed by the coconut milk on low speed.
  • Beat on low speed until just combined and then add the coconut.
  • Stir by hand to maker sure there are no lumps — batter will be thick.
  • Fill the muffin liners about 2/3 full.
  • Bake for 15-20 minutes until tops are golden and a toothpick inserted in the center comes out clean.
  • Let cool completely before frosting.
  • To make the frosting, put the frosting in a food processor and pulse until powdered.
  • Add the butter and half the sugar in a mixer and beat on low until combined.
  • Add the rest of the sugar, salt, strawberry powder, and vanilla. Beat on high speed until thick and fluffy.
  • Add milk, one tablespoon at a time, until you have a spreadable consistency.
  • When the cupcakes are completely cool, frost.
  • Garnish with fresh strawberries and coconut if desired.


Calories: 237kcalCarbohydrates: 64gProtein: 4gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 3mgSodium: 294mgPotassium: 207mgFiber: 2gSugar: 23gVitamin A: 35IUVitamin C: 121mgCalcium: 34mgIron: 3mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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