Tomorrow is Christmas eve and I’m whipping up my last quick holiday recipe for you guys featuring these lovely white Christmas coconut cupcakes.

If you are the type of person who usually gets stressed out during the holidays these cupcakes are for you. They come together all in one bowl and even the decoration is effortless while looking impressively elegant (my type of cupcake!). Perfect for when you have no idea what to bring to that family get together and you need an idea quick! So you bring these cupcakes and your family is ultimately wowed by your baking prowess (when really you only spent less than 30 minutes in the kitchen).

The cake itself carries a gentle vanilla coconut scent, subtle and sweet. If you want a stronger coconut flavor you can add more coconut extract. However, I enjoy having just a hint of it to match the tenderness of the cake. I then iced it with a simple coconut whipped cream. An easy and dreamy frosting perfect for these delicate cupcakes, almost reminiscent of biting into a fluffy cloud really.

If you’ve reached this far, you must certainly make these cupcakes. No doubt about it! Maybe you don’t even have a get together coming up and you just want cupcakes. Fluffy, soft, light and tender cupcakes. I won’t judge. Heck I made this batch for myself!

Just A Few Tips

• This tastes great on its own but also pairs well with some fruit. Berries would be incredible here so will mangoes or passionfruit.
• If you have vanilla bean on hand use it here. It will elevate this cupcake to the extreme plus lil vanilla specs are beautiful. Just split the vanilla pod in half, scrape out the seeds and use in the recipe. Use one pod 1:1 for 1 tsp vanilla extract.
• Different brands of coconut cream whip differently so buy a brand that you trust. Look for one that firms up (higher percentage of fat helps) and can hold stiff peaks.
• Make sure to refrigerate the canned coconut overnight or longer for best whipped cream results. Use only the white part from the can then save the rest for smoothies or maybe these cinnamon horchata breakfast oats.
• Get creative and go crazy with the decorating. Rosemary trees would be so cute here or piping rosettes and topping with sprinkles.

Totally unrelated, but I am so excited for my mini Christmas break. Resting and sometimes just plain ‘ol doing nothing can be such a need. I didn’t realize how tense I’ve been until the idea of a break excited me this much. So this is my special reminder to you to take it slow and enjoy the holidays. Spend time with the people you love (or sometimes spend time caring for yourself), laugh out loud, eat the food you want and enjoy every minute of it. Merry Christmas, my friend!

Print Recipe

White Christmas Fluffy Coconut Cupcakes

A super light and fluffy white Christmas coconut cupcake topped with vanilla coconut whipped cream. Delicate and tender for a dreamy cloudlike bite. Perfect for bringing to that family get together or a quick treat for yourself.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: Contemporary

Keyword: Coconut, Dairy Free, Holiday Recipes, Vegan

Servings: 12 cupcakes

Calories: 355kcal

Ingredients

Vanilla Coconut Cake

• 325 g (2½ cup) all purpose flour* sifted
• 16 g (2 tbsp) cornstarch
• 8 g (1 tbsp) baking powder
• 315 g (1½ cup) white sugar
• ½ tsp salt
• 160 mL (¾ cup) neutral tasting oil such as canola (or olive if you like its flavor)
• 360 mL (1½ cup) light coconut milk/plant based milk*
• 2 tsp apple cider vinegar
• 2 tsp vanilla extract
• 1 tsp coconut extract optional
• 50 g desiccated coconut for decorating
• sprigs of thyme for decorating

Coconut Whipped Cream

• 1 can (14oz) canned coconut cream refrigerated
• 1 tbsp maple syrup or to taste
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350°F (180°C) and line a cupcake pan with liners.
• In a measuring cup with the light coconut milk, add in the apple cider vinegar and set aside for around 5 minutes to slightly curdle. This will act as your "buttermilk".
• Meanwhile, in a large bowl, whisk the flour, cornstarch, baking powder, sugar and salt together. Pour in the milk mixture with the rest of the liquid ingredients and mix until mostly incorporated (a few small lumps are ok). Do not overmix for a fluffy cupcake.
• Spoon the batter into the prepared pan, filling until each cupcake liner is ¾ full. Bake in the oven for 20-25 minutes or until a skewer inserted in the center comes out clean, switching the pan halfway through. Let cool for 10 minutes then turn cupcakes out into a wire rack to cool completely.

Coconut Whipped Cream

• In the bowl of a stand mixer fitted with the whisk attachment, scoop the white part from the canned coconut making sure to avoid the liquid at the bottom. Whip the coconut cream on high until it reaches a firm peak. Whisk in the syrup and vanilla.
• Prepare a small bowl filled with dessicated coconut for cupcake dipping and set aside. With an offset spatula or an ice cream scooper, spread the whipped cream over each cupcake then gently dip the frosted cupcake into the dessicated coconut until fully coated. Top with a wreath of thyme or some sprinkles.

Notes

*You can substitute the all purpose flour with cake flour. Just remember to omit the cornstarch if you do this.

*Canned coconut milk is too thick for this recipe. Either use light coconut milk or coconut milk from a carton.

Recipe adapted from Nora Cooks

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