Blueberry Coconut Cupcakes

By srumbel

These Blueberry Coconut Cupcakes are moist, fluffy and full of flavor! With plenty of blueberries spread throughout, you get a wonderful combination of coconut and blueberry in every bite!
from lifeloveandsugar.com

Ingredients

• 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
• 2 tsp coconut extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 1/2 cups fresh blueberries
• Icing
• 1/2 cup butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 1 1/2 tsp coconut extract
• 2-3 tbsp water or cream

Preparation

Step 1

Cupcakes
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, coconut extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Stir in blueberries.
5. Fill cupcake liners a little more than half way.
6. Bake 18-20 minutes.
7. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

Icing
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 tbsp 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. Top cupcakes with icing.

Note: You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.

Yield: 12-14 cupcakes