Coconut cupcakes with Coconut Buttercream

I've been wanting to master the coconut cupcake forever and now I can finally take it off the list. These are not only some of the best cupcakes I've ever made, but they are also just one of the best things I've ever baked. They were so moist and soft, and the coconut flavor shined through perfectly. The buttercream was insanely fluffy, it was hard not to just eat it off a spoon.

Coconut Cupcakes with Coconut Buttercream
Adapted from: Cooking Classy
Yield: 40 cupcakes

Cupcakes
1 1/2 cups cake flour
1 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt

6 large eggs, at room temperature, yolks and whites separated
1/8 tsp cream of tartar

2 cups (396g) granulated sugar
3/4 cup unsalted butter, at room temperature
1/4 cup canola oil

1/2 tablespoon coconut extract
1 teaspoon vanilla extract
1 1/4 cups well shaken canned coconut milk, at room temperature


Directions
Preheat the oven to 350º F. Line muffin tins with cupcake liners and set aside.

Sift cake and all purpose flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 30 seconds or until thoroughly combined. 

In the bowl of an electric stand mixer, fitted with the whisk attachment, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Transfer to another bowl and set aside.

In the same bowl of the electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Add in only 2 egg yolks, one at a time, and mix until combined after each addition. Then mix in coconut and vanilla extracts. 

Working in three separate batches, beginning and ending with flour mixture, begin by adding 1/3 of the flour mixture. Mix until combined and then add half of the coconut milk and mixing just until combined. Repeat process.  Scrape the sides of the bowl occasionally to fully mix everything.

Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). 

Divide batter among cupcake liners, filling only 2/3 full (they will rise). Bake only 15-16 minutes. You will notice the tops may still look wet or underdone but if you insert a toothpick into the center of cake, it comes out clean. Allow to cool in pan 10 minutes then remove from pans and cool completely before frosting.

Coconut Buttercream
Yield: frosts 36 cupcakes

2 cups (4 sticks) butter, softened
4 cups powdered sugar
2 tablespoons coconut milk
2 teaspoons coconut extract
shredded coconut, for top of cupcakes

Directions
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
Add remaining 3 ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy and fluffy. Pipes the best if you use it right away.

Vanilla Chai Spiced Cupcakes with Cinnamon Buttercream

I made these deliciously spiced cupcakes twice. The first batch I made with cake flour. They came out really light, and you have to be careful not to overbake them even the slightest so they remain moist and tender. Then, I made them again with all-purpose flour. They still came out light and fluffy, but I would say the perfect texture would be right in between these two. I modified the recipe below so that its half and half. If you don't have both flours, they still come out great when just using one. Just don't over bake these tender cupcakes!! I like how you can still taste a hint of vanilla and also the chai spices.

Vanilla Chai Spiced Cupcakes with Cinnamon Buttercream
Adapted from: Taste and Tell Blog via Taste of Home
Yield: 16 cupcakes

Cupcakes
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon ground cloves
⅛ teaspoon black pepper
1 cup sugar
½ cup butter, at room temperature
1 egg
½ teaspoon vanilla extract
3/4 cup cake flour
3/4 cup all purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk

Directions
Preheat the oven to 350º F. Place cupcake liners in 16 muffin cups.

In a small bowl, combine the ground ginger, cinnamon, cardamom, cloves and black pepper. Set aside.

 In another bowl, combine the flours, baking powder, salt and 1½ teaspoons of the reserved spice mixture. 

In a large bowl of an electric mixer, cream together the sugar and the butter until light and fluffy. Beat in the egg and the vanilla, scraping down the bowl as needed. Alternate adding the flour mixture and the milk, beating just until combined after each addition.

Fill the prepared cups ⅔ full of the batter. Bake for 16-17 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes the remove from the pans to cool completely on a cooling rack.

Cinnamon Buttercream
3 sticks + 3 tablespoons butter, softened
3 cups + 3 tablespoons powdered sugar
1 1/2 tablespoons heavy cream
1/2 - 3/4 teaspoon clear vanilla
Cinnamon, to taste (sprinkle it in alittle at a time, I probably used 1/8 - 1/4 tsp total)

Directions
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy and fluffy. Pipes the best if you use it right away. Yield: generously frosts 18 cupcakes.