Irresistible Coconut Cherry Cupcakes: A Pinkalicious Delight
Indulge in the enchanting sweetness of these Coconut Cherry Cupcakes, where the tropical allure of coconut perfectly harmonizes with the bright, fruity tang of cherries. These easy-to-make cupcakes feature a moist, tender coconut cake base, a creamy, luscious coconut filling, and are crowned with a vibrant, cherry-pink frosting. They’re a visual and culinary treat, making pink never look so perfect!
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If you’re a fan of the delightful pairing of coconut and cherry, you’ll also adore my Cherry Coconut Smoothie for a refreshing twist!
Welcome February with Sweet Delights
Hello, February! The shortest month of the year always seems to sneak up on us, bringing with it the season of love, friendship, and all things charmingly pink and red. While January often feels like a slow start, February quickly ushers in a flurry of festive preparations, especially for Valentine’s Day. If you’re anything like me, you might find yourself slightly behind on seasonal baking, but these Coconut Cherry Cupcakes are the perfect way to catch up and infuse your kitchen with delightful aromas and beautiful colors.
For years, I’ve celebrated this time with my annual Red Velvet Week, a tradition I’m still striving to uphold amidst the beautiful chaos of life. However, inspiration can strike in the most unexpected places, leading to new, equally enchanting creations. These cupcakes are a testament to that.
The Enchanting Inspiration: A Tale of Pinkalicious Proportions
Beyond the classic red velvet, my Valentine’s Day dessert repertoire has traditionally been somewhat limited. That changed one evening while reading to my children. Our book of choice was the whimsical Pinkalicious. For those unfamiliar, it’s the delightful story of a girl who adores pink so much that after eating too many pink cupcakes, she herself turns entirely pink. What begins as a fun adventure soon teaches her the importance of being herself. Yet, every single time we turn those pages, I find myself with an undeniable craving for pink cupcakes. Every. Single. Time.
An opportunity to fulfill this recurring craving, and perhaps create something new, arose with a neighborhood bake sale. I volunteered to bring a treat, and with Valentine’s Day approaching, a “Pinkalicious-inspired” cupcake seemed like the perfect concept. Usually, for such an event where items are sold, I’d stick to a tried-and-true recipe. However, this time, I decided to venture out and create something entirely new, fueled by a desire for vibrant pink and irresistible flavors.
A Symphony of Flavors: Coconut Meets Cherry
The pink aspect of my dream cupcake immediately pointed to cherry. But I envisioned something more profound than just a simple cherry cupcake. For those who know me well, my deep affection for coconut is no secret. It struck me that coconut and cherry would be an absolute match made in heaven – a blend of tropical sweetness and bright, tart fruitiness. With this vision, I eagerly got to work, and to my immense delight, these cupcakes exceeded every expectation.
My first batch for the bake sale vanished quickly, leaving no time for photos. But when another neighbor’s birthday rolled around, it presented the perfect excuse to bake them again. And now, I’m already seeking a third reason, because these cupcakes are simply that good – a truly memorable and highly addictive treat that consistently brings joy with every bite.
Crafting Your Dream Cupcakes: The Key Components
These Coconut Cherry Cupcakes are designed for delightful ease without compromising on gourmet flavor. Here’s a breakdown of the three irresistible layers:
The Moist Coconut Cupcake Base
I started with a simple white cake mix. This shortcut is a lifesaver on busy days and proves that you don’t need a complex recipe to create something extraordinary. To elevate the mix, I added large eggs for richness, sour cream for incredible moisture, milk for a tender crumb, vegetable oil for a light texture, and a hint of almond extract to complement the cherry. The final touch for the base is a generous cup of shredded sweetened coconut, infusing every bite with that beloved tropical essence.
The Secret: Creamy Coconut Filling
What truly sets these cupcakes apart is the dreamy, luscious coconut filling nestled inside each one. This unexpected burst of flavor takes the cupcake from delicious to absolutely divine. Made from powdered sugar, heavy whipping cream, and a dash of coconut extract, it’s a simple yet incredibly effective way to enhance the coconut profile. A little extra shredded coconut stirred into the filling adds texture and an even deeper, more authentic taste of the tropics. It’s a delightful surprise with every spoonful.
The Showstopper: Cherry Pink Frosting
No Pinkalicious cupcake would be complete without a vibrant, eye-catching frosting. This cherry-pink buttercream is not only stunning but also bursting with flavor. Made from softened butter, powdered sugar, and the secret ingredient – maraschino cherry juice – it achieves its beautiful color and a subtly sweet, fruity taste. A touch of almond extract in the frosting ties all the flavors together, creating a harmonious and utterly delightful topping. It’s the perfect finishing touch that makes these cupcakes truly shine.
Expert Baking Tips for Cupcake Success
Achieving Flawless Cupcakes
- Don’t Overmix: When combining the cake mix ingredients, beat until just combined. Overmixing can lead to tough cupcakes.
- Perfect Portions: Use an ice cream scoop to divide the batter evenly among the cupcake liners. This ensures uniform baking and size.
- Mind the Oven: Bake until a wooden skewer or toothpick inserted into the center comes out clean. Ovens vary, so keep an eye on them towards the end of the suggested baking time. Overbaking can dry them out.
- Cool Completely: Always allow cupcakes to cool completely on a wire rack before filling or frosting. Warm cupcakes will melt your frosting and cause a mess.
Mastering the Filling Technique
Coring cupcakes might seem daunting, but it’s simple! Use a small paring knife or a specialized cupcake corer. Cut a cone shape about ¾ inch in diameter and ¾ inch deep from the center of each cooled cupcake. Slice off the pointed end of the cone (this is the part you’ll discard or snack on!) and reserve the top part. After filling each hole with a heaping teaspoon of the coconut filling, place the reserved top back over the filling. This creates a neat, hidden surprise in every cupcake.
Perfecting the Frosting
For truly light and fluffy frosting, start by beating the softened butter vigorously until it’s pale and airy. Gradually add the powdered sugar, about half a cup at a time, alternating with the maraschino cherry juice. This method helps prevent a powdery explosion and ensures a smooth consistency. Continue beating until the frosting reaches your desired fluffiness and spreadability. If it’s too thick, add a tiny bit more cherry juice or milk; if too thin, add more powdered sugar. The goal is a pipeable, dreamy texture that holds its shape beautifully.
Variations & Serving Suggestions
These Coconut Cherry Cupcakes are perfect for any festive occasion. They’re an absolute must-have for Valentine’s Day parties, bridal showers, birthday celebrations, or simply as a delightful weekend treat. Garnish each cupcake with a drained maraschino cherry for that classic touch. For extra visual appeal and flavor, sprinkle a few toasted coconut flakes on top of the frosting. You can also experiment with different extracts in the cake or frosting, like pure vanilla bean or even a touch of rum extract for an adult twist. For a seasonal variation, consider using fresh pureed cherries instead of maraschino cherry juice, though you might need a touch of red food coloring to achieve that vibrant pink hue.
Storage Instructions
To keep your Coconut Cherry Cupcakes fresh and delicious, store them in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if they contain fresh cream cheese in the frosting (which this recipe doesn’t, but for future reference), it’s best to refrigerate them. Allow refrigerated cupcakes to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
These pretty-in-pink Coconut Cherry Cupcakes are more than just a dessert; they’re a joyful celebration in every bite. They belong at every special occasion this year!
More Delicious Cherry Recipes to Explore:
- Chocolate Cherry French Macarons
- Cherry Chip Cake with Fluffy Frosting
- Chocolate Cherry Sandwich Cookies
- Baked Chocolate Donuts with Cherry Glaze
- Mini Cheesecakes with Cherry Topping
- Almond Cupcakes with Fresh Cherry Frosting
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Coconut Cherry Cupcakes
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Ingredients
Cupcakes
- 1 white cake mix
- 3 large eggs
- 2/3 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 teaspoons almond extract
- 1 cup shredded sweetened coconut
Filling
- 1 1/3 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon coconut extract
- 1/4 cup shredded sweetened coconut
Frosting
- 1 cup butter softened
- 5 1/2 – 6 cups powdered sugar
- 1/2 cup maraschino cherry juice (from the jar with the maraschino cherries)
- 1/2 teaspoon almond extract
- 30 maraschino cherries
Instructions
- Preheat the oven to 350ºF. Line 30 cupcake tins with paper wrappers.
- In a large bowl, combine the cake mix, eggs, sour cream, milk, vegetable oil and almond extract. Beat until completely combined. Stir in the coconut.
- Divide the mixture evenly between the prepared cupcake wrappers. Bake until a tester inserted in the center comes out clean, 15-20 minutes. Remove from the oven and let the cupcakes cool completely.
- To make the filling – stir together the powdered sugar, cream and coconut extract. Stir in the shredded coconut.
- Cut a cone shape out of the center of each cupcake about ¾” in diameter and ¾” deep with a sharp paring knife. Cut off the pointed end of the cone and reserve the top. Fill each hole with about 1 heaping teaspoon of the coconut filling, then cover with the reserved tops.
- To make the frosting, beat the butter until light and fluffy. Start adding in the powdered sugar, 1/2 cup at a time. When the mixture gets too thick, start adding in the cherry juice. When all of the juice and powdered sugar is incorporated, beat in the almond extract and continue to beat until the frosting is light and fluffy.
- Pipe the frosting on the filled cupcakes.
- Place the cherries on a paper towel to drain. Once dry, place a cherry on top of each cupcake.