Confetti Coconut Cookie Butter Cupcakes

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PREP TIME: 15 MIN

COOK TIME: 17-21 MIN

TOTAL TIME: 37 MIN

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These flavors together make for such a unique and delicious combo! Added some sprinkles to my already amazing coconut cupcake recipe and I cookie buttered the heck out of it. The recipe is simple and a very delicious bake.

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
• 1/3 Cup Shredded Sweetened Coconut
• 1/4 Cup Sprinkles

Cookie Butter Buttercream

• 1 Cup Unsalted Butter
• 3 Cups Powdered Sugar
• 3/4 Cup Cookie Butter
• 2 Tbsp Milk
• 1 Tsp Vanilla

Instructions

1. Make Sure all of your wet ingredients are room temperature so they incorporate well.
2. Preheat your oven to 350F Degrees.
3. Prepare your cupcake pans with the cupcake papers.
4. 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.
5. 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 15 seconds.
6. In a separate bowl, sift your flour, baking powder and salt. In another bowl whisk together your coconut milk, coconut oil and your extracts.
7. 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!
8. Add your coconut flakes and sprinkles. Give another quick beat until incorporated.
9. Fill your cupcake liners about 2/3 of the way.
10. Bake for 17-20 Mins or until a toothpick inserted in the center comes out clean.
11. Once cupcakes cool completely make a whole in the center you can do this with a spoon. Not too deep and save the tops you will add them on after filling. Fill the center of the cupcake with cookie butter I do this using a piping bag but if ypu dont have one just spoon it gently in.

Cookie Butter Buttercream

1. Make sure your butter is room temperature.
2. In a stand mixer with a paddle attachment beat your butter for 3-4 mins until light and fluffy then add your cookie butter and beat for about 1 minute until incorporated..
3. Gradually mix in the powdered sugar 1 cup at a time. Mix in the milk and vanilla in one of the additions.
4. Scrape the sides and bottom of your mixing bowl as needed.
5. Once you have added all your powdered sugar whip for 2-3 minutes until well incorporated and smooth.

Tips

6. Make sure all wet ingridients for both cupcake and buttercream are room temp so everything mixes well.
7. The cupcakes can be made a day in advanced and can be frozen. Keep your cupcakes in cupcake pan and add plastic wrap tightly around. Allow to thaw before frosting.
8. Cupcakes will be good for 3-5 days. Keep refrigerated and take out to thaw the desired amount to eat.

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