Coconut Blackberry Swirl Cupcakes
| PREP TIME: 15 MIN | COOK TIME: 17-21 MIN | TOTAL TIME: 37 MIN |
Fluffy cupcake, blackberry preserves! It's going to be hard to stop making these! Quick whip up and delicious taste!
Ingredients
Cupcake
- 1 Cup + 1 Tbsp All Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter
- 3/4 Cup Sugar
- 1 Large Egg
- 1 Egg White
- 1/2 Cup Coconut Milk
- 1 1/2 Tbsp Liquid Coconut Oil
- 2 Tsp Coconut Extract
- 1 Tsp Vanilla Extract
- 1/2 Cup Shredded Sweetened Coconut
- 12 Tsp Bonne Maman Blackberry Preserve
Cream Cheese Frosting
- 6 Oz Cream Cheese
- 8 Oz Unsalted Butter
- 3 Cups Powdered Sugar
- 1/4 Tsp Vanilla
Instructions
- Make Sure all of your wet ingredients are room temperature so they incorporate well.
- Preheat your Oven to 350F Degrees.
- Prepare your Cupcake Pans with the Cupcake Papers.
- Using a handheld or a stand mixer with a paddle or whisk attachment, beat the butter and sugar together on med/high speed until smooth and creamy for 5 minutes.
- Scrape the sides and bottom of your bowl and add the egg and egg white one at a time giving about 20 seconds in between making sure one egg incorporates before adding the next one. Scrape the sides and bottom of your bowl and beat until incorporated about 30 seconds.
- In a separate bowl sift your flour, baking powder and salt and in another bowl whisk together your coconut milk, coconut oil and your extracts.
- With the stand mixer beating on med speed fold in 5 portions your dry ingredients and wet ingredients onto the butter and egg mixture starting with your dry ingredients and ending with dry ingredients. I.E. Dry, wet, dry, wet,dry. Once you add the last bit of your dry ingredients only mixed until combined. Do not over mix!
- Add your coconut flakes and give a quick beat until incorporated.
- Fill your cupcake liners about 2/3 of the way.
- Add 1 Tsp of Bonne Mamman Blackberry Preserve to the top of each batter filled cupcake liner. I used a large skewer in a circular motion moved around the preserve to get some inside and around the top of the batter.
- Bake for 17-21 Mins or until a toothpick inserted on the side where there is no preserve comes out clean or with just the slighest bit of crumb(Depends on your oven and cupcake pan on bake time mine baked for 20 mins).
Cream Cheese Frosting
- Make sure your butter and Cream Cheese are Room Temp
- In a stand mixer with a paddle attachment cream your butter and cream cheese for 5 mins.
- Add your sugar in low speed one cup at a time.
- Add Vanilla.
- Scrape the sides and bottom of your bowl and whisk for another 5 minutes until creamy.
Tips
- The butter for your frosting should be taken out to room temp before the cream cheese is taken out. Cream cheese only needs about 30-45 Mins out before making frosting.
- You can use raspberry preserve instead as well they are amazing that way also!
- Share your pics with me on social media! #sweetmelibakery
