Blueberry Coconut Cupcake

Preparation Time = 20 mins         Cooking Time = 20 - 25 mins


blueberry-coconut-cupcakeMakes 12 cupcakes


  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 cup salted butter, room temperature
  • 3 egg whites, large
  • 2 tsp. coconut extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries, lightly washed


  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1 1/2 tsp. coconut extract
  • 2-3 tbsp. water or cream


  • Toasted coconut
  • Fresh blueberries



  1. Preheat oven to 350° degrees (325° dark or silicon pans).
  2. Sift dry ingredients three times.
  3. In a large mixing bowl, combine dry ingredients, sugar, butter, egg whites, coconut extract, sour cream and milk. Mix on medium speed until smooth. Do not over mix.
  4. Gently fold in blueberries.
  5. Fill cupcake liners evenly; approx. half way.
  6. Bake 20-25 minutes. Cupcakes are done when a tooth pick comes out clean.
  7. Allow to cool for 5-10 minutes, remove to a cooling rack to complete cooling.


  1. Combine butter and shortening and mix until smooth.
  2. Add 2 cups of powdered sugar and mix until smooth.
  3. Add coconut extract and 1-2 tbsps. of water or cream and mix until smooth.
  4. Add remaining powdered sugar and mix until smooth.
  5. Add a little more water or cream until desired consistency is reached.
  6. Using  a decorator bag and large star tip, top cupcakes with frosting.
  7. Sprinkle with toasted coconut and finish with a fresh blueberry on top of each cupcake.

Note: Because we have not creamed the butter and sugar, you may see small pieces of butter in the batter, but don't worry as these will melt as they bake.