Servings 12 cupcakes
Ingredients
For the cupcakes:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut milk (full fat)
- 3 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 cup sweetened flaked coconut
For the frosting:
- 1 (8-oz.) package cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
For topping (choose one):
- 1/2 cup sweetened flaked coconut, toasted (see Kelly's Notes)
- Optional pretzel palm tree toppers: pretzel rods, green candy melts, green sprinkles, a piping bag and 1/2 cup crushed graham crackers
Instructions
Make the cupcakes:
- Preheat the oven to 350ºF and line a muffin tin with cupcake liners. (Use blue liners if you want to mimic the ocean.)
- In a large bowl, sift together the flour, baking powder and salt. Set it aside.
- In a liquid measuring cup, stir together the coconut milk, egg whites and vanilla extract. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Alternately add the dry and wet ingredients in 3 increments, starting and ending with the dry ingredients. Beat the batter just until combined, scraping down the sides as needed.
- Stir in the coconut then divide the batter equally into 12 cups in the muffin tin. Bake the cupcakes for 25 to 30 minutes until a toothpick inserted comes out clean. Let the cupcakes cool for 5 minutes in the pan then transfer them to a rack to cool completely. While the cupcakes are cooling, make the frosting and pretzel palm trees.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth, about 2 minutes. Add the vanilla extract then sift in the powdered sugar and beat just until combined. Set the frosting aside.
Make the pretzel palm trees (optional):
- Line two baking sheets with wax paper. Melt the candy melts according to the package directions then transfer them to a piping bag.
- Break the pretzel rods in half then arrange six of them on each baking sheet, spacing them at least 2 inches apart. Snip off the tip of the piping bag then pipe the candy melts onto the pretzel rods in the shape of palm tree leaves, ensuring you cover the tip of the pretzel rods so the leaves stay attached to the pretzel. Immediately top the candy melts with the sprinkles. Refrigerate the palm trees for 5 minutes until the candy melts are fully set.
Decorate the cupcakes:
- Spread a portion of the cream cheese frosting on each cooled cupcake.
- For a simple finish, sprinkle with toasted coconut.
- For the tropical island look, top the frosting with crushed graham crackers, then use an offset spatula to carefully release the palm trees from the baking sheet and push the bottom of each one into the frosting. Serve immediately.
Notes
- To toast coconut: Spread flaked coconut in an even layer on a baking sheet and bake at 400°F, stirring every 5 minutes so it doesn't burn, until it reaches your desired level of doneness, usually 5 to 10 minutes total.
- The cupcakes and frosting can be made a day in advance then assembled right before serving. If making the pretzel palm trees, those can be made a full day ahead too and stored in an airtight container at room temperature.
- Candy melts can be found on Amazon, at baking supply stores as well as craft stores such as Michael's.
- Unfrosted cupcakes: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To freeze, wrap the cooled, unfrosted cupcakes individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
- Frosted cupcakes: Because cream cheese frosting contains dairy, frosted cupcakes need to be refrigerated, not left out at room temperature. Store them in an airtight container in the fridge for up to 5 days. For the best flavor and texture, let them sit out for about 20 minutes before serving so the frosting can soften slightly.
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