Earthy pumpkin cupcakes are given a tropical twist with coconut flakes and a creamy coconut frosting to make one seriously awesome hybrid treat with summer and autumn flavours!
Are you ready for all things pumpkin?!
I SO AM!
Autumn is the best season by far, I love the fact it’s cooler, the mornings are crisp, the trees are turning red and orange and Autumnal desserts are delicious. I’m in my element during Autumn. I never want it to end!
However, I wanted to kick off pumpkin season with something a little different. These cupcakes have a tropical twist which kind of makes them a hybrid between Summer and Autumn. I added coconut extract and coconut flakes to a pumpkin cupcake batter and then topped them with a creamy frosting made with coconut milk and coconut extract.
Earthy, spicy, sweet, with just a hint of coconut. Pure perfection!
These cupcakes are easy to whip up, yet pack a real flavour punch. it’s one of those flavour combinations which was an experiment to begin with because I wasn’t sure how it would taste, but it turned out to be a winning combo!
Did any of you guys catch the Laver Cup this past weekend? It was only the second time it’s been on, but boy it’s amazing!! The best tennis players in the world teaming up in Europe and World teams and playing matches to win a cup. The camaraderie between the players is amazing. It’s so different to watching a proper tournament where it’s completely serious and the players have their game faces on.
It’s three days of fun and laughter and epic tennis… and it’s been announced it will be in Switzerland next year! We have decided that we want to go, so I’ve signed up to be told when tickets release and we’ve looked into hotels and flights. Although given the fact I detest flying, we might actually make it a road trip, stopping off in France for a day or so on the way.
Another thing I don’t like about flying is the fact that I love makeup, but if you only have hand luggage you can’t buy many liquid things because you’re only allowed a 20cm x 20cm clear bag of liquids. I understand why we have this rule, but if I take the car, I can fill it up with anything I want because I looked up Sephora Switzerland and there’s one in Geneva. Which happens to be where the Laver Cup is next year! 😀
In Amsterdam, we wanted to bring blackcurrant fanta back with us as we don’t get it here, but we couldn’t. Fortunately, we did find a company who would ship it here so we bought 72 cans hahahaha.
Honestly, blackcurrant fanta is the bees knees!
I’m off to whip up more pumpkin desserts, I’m feeling so creative at the moment and thinking of loads of recipe ideas, so stay tuned to see what I come up with!
Pumpkin Coconut Cupcakes
Ingredients
- For the cupcakes:
- 1 stick (113g) unsalted butter, at room temperature
- 1 cup (200g) caster/white sugar
- 2 large eggs
- 1 tsp coconut extract, make sure this is natural extract, not imitation flavouring
- 1 1/2 cups (210g) plain/all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 3/4 tsp ground cinnamon, add up to 1tsp, depends how strong you like it
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 cup (180g) pumpkin puree
- 3 tbsp coconut flakes, optional
- For the frosting:
- 2 sticks (226g) unsalted butter, at room temperature
- 2 1/2 cups (300g) icing/powdered sugar
- 1 tsp coconut extract
- 2-3 tbsp coconut milk
- toasted coconut flakes to garnish, optional
Instructions
- Preheat the oven to 180C/350F and line a 12 hole cupcake pan with liners.
- Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium high speed.
- Add in the eggs and coconut extract, scraping down the sides as necessary, and mix on medium speed until well combined, around 1 minute.
- Add in the flour, baking powder, salt and spices and mix on low until the mixture starts to come together, then add the pumpkin puree and mix on medium speed until well combined and smooth.
- Add in the coconut flakes, if using, and fold in by hand.
- Divide the batter between the cupcake liners, filling them 3/4 full. I use a 2tbsp cookie scoop to ensure even cupcakes.
- Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean. Transfer to a wire rack to cool immediately. This helps prevent the liners peeling away from the sides.
- If you're going to garnish the cupcakes with coconut flakes, lightly toast them while the cupcakes are cooling. I placed around 2tbsp of coconut flakes into a small, dry frying pan and placed them over a medium heat. They will turn golden with brown edges when ready - this will take 2-4 minutes.
- Once completely cool, make the frosting: Place butter, sugar and coconut extract into a large bowl, or the bowl of your stand mixer, and mix on low until the sugar starts to combine with the butter.
- At this point, turn up the speed to medium high and beat until combined. Add in coconut milk 1tbsp at a time, until you have a thick, creamy frosting which holds its shape, but is able to be piped.
- Half fill a piping bag fitted with either an open star nozzle or a plain one and pipe a swirl onto each cupcake. Garnish with toasted coconut flakes.
- Pumpkin Coconut Cupcakes will keep in an airtight container, at room temperature for 4 days.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
