Coconut Cupcakes with Marshmallow Frosting

Another recipe I love: coconut cupcakes. I decorated them a little festively, but I suggest sprinkling them with coconut flakes (toasted or raw). Mmmm…

For 24 cupcakes


3/4 cup unsalted butter at room temperature

1 cup sugar

2 eggs + 2 egg whites

1 ½ tsp pure vanilla extract

2 ½ cup flour

3 tsp baking powder

1 tsp coarse sea salt

1 cup buttermilk

1 cup shredded coconut


  1. Preheat the oven to 350°F. Line a muffin pan with paper liners.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. Then, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract and mix well.
  3. Incorporate the flour, the baking powder, and the salt. Then pour in the buttermilk. Mix until just combined. Fold in the coconut.
  4. Fill each liner to the top with batter. Bake for 15 to 25 minutes, until the tops are golden and a toothpick comes out clean.
  5. While they cool, make the frosting.



1 cup butter at room temperature

1 cup confectioner’s sugar

1 tbsp vanilla extract

1 cup of fluff

1 tsp coarse sea salt


  1. Cream the butter and the confectioner’s sugar on high speed in an electric mixer until white and fluffy.
  2. Add the vanilla, the fluff, and the coarse sea salt until extremely white and airy. At this point you can color your frosting.
  3. Place in a piping bag and decorate.


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