Strawberry Coconut Cupcakes




12 cupcakes




Strawberry Cupcakes

  • 1 cup finely chopped strawberries
  • 1 cup granulated sugar plus 2 tbsp, divided
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 stick Challenge Unsalted Butter, room temperature
  • ½ teaspoon fine salt
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • shredded coconut, for garnish
  • freeze dried strawberries, for garnish

Coconut Buttercream

  • 1 cup (2 sticks) Salted Challenge Butter
  • 4 cups powdered sugar
  • 1 Tablespoon coconut cream (or heavy cream)
  • 1 teaspoon coconut extract


Strawberry Cupcakes

  • 1

    Combine strawberries and 2 Tablespoons of sugar in a small bowl. Toss to coat and let sit for 20 minutes to release juices.

  • 2

    Preheat oven to 375°F. Line a 12-cup muffin pan with liners and set aside.

  • 3

    Combine flour and baking powder in a medium bowl and whisk until well mixed.

  • 4

    Place butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed until light and fluffy, 3-4 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the sour cream and vanilla extract.

  • 5

    Add dry ingredients and slowly mix until moistened, then increase to high and beat for about 15 seconds. Add strawberries and juice and mix until just combined.

  • 6

    Fill cupcake liners until mostly full of batter. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Coconut Buttercream

  • 7

    Combine butter and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix until smooth. Beat in coconut cream and extract, scraping bowl down as needed, until smooth. To adjust consistency, add more powdered sugar to thicken or a teaspoon of coconut cream to thin.

  • 8

    Frost cooled cupcakes in a rosette, using a large star tip. Decorate with shredded coconut and a sprinkle of crushed freeze-dried strawberries.

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