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Strawberry coconut cupcakes are perfect for a light end-of-summer dessert.
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 are sweet and fruity, with a delicate pink color that will make them stand out among your dessert table.