Quick and Delicious Tropical Coconut Cupcakes

Wouldn’t you love to be whisked off to a tropical haven right now?  Digging your toes in the sand and soaking up the flavors of the tropics is always such a treat!  My newest recipe for Tropical Coconut Cupcakes simply celebrates the spirit of the Caribbean.  Thanks to my partnership with Wyman’s of Maine and participation in the Mom Blog Tour Natural Products Expo West, I was inspired to create this recipe to bring a sweet bit of sunshine to your dessert table!

I participated in Mom Blog Tour Natural Products Expo West (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Wyman’s of Maine products to facilitate my review, but my opinions and creative content are my own.

Recently on a cruise, I came across a sign for “tropical cupcakes” on the buffet table.  The cupcakes presented appeared to be little mini delights with a mixture of chopped pineapple, cherry and coconut on top.  Sadly, with the exception of the chopped fruit mix on top, they were not tropical at all.  They were basic, white cupcakes that didn’t live up to the name.

When disappointments like this happen, I tend to use it as a catalyst for my own recipes… because if I can’t get the taste I was looking for, well then it’s time to create it!

The key ingredient to my success with creating a cupcake that transports your taste-buds to sunny island days is Wyman’s of Maine Tropical Coconut Blend.  With fresh frozen pineapple, coconut, strawberries and mango, it’s not only a smoothie-lovers dream mix, it’s perfect for adding a bit of the tropics to your baking.

Wyman’s of Maine is best know for their delicious wild blueberries, but as frozen fruit experts, they offer a wide variety of fresh frozen fruits to enjoy.  I’ve been a fan of Wyman’s of Maine products for many years and use them regularly in my morning smoothies and recipes.  I appreciate their commitment to sustainable agriculture, their involvement in protecting the health of honeybees and I adore the amazing quality and fantastic fresh flavor of their frozen fruits.

While attending the Mom Blog Tour Natural Products Expo West, I had the chance to stop by and visit with the folks at Wyman’s of Maine to learn more about their fabulous wild blueberry fields and their two new tasty products: Melon Berry Pineapple with Cucumber and Cherry Berry Plum with Cacao Nibs. Packaged in convenient resealable bags, they are perfect for grabbing a scoop for your overnight oats, smoothies and breakfast bowls.

Tropical Coconut Cupcakes Recipe

(printable version below) 

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
2 large eggs
4 tablespoons butter, melted
2 cups of Wyman’s of Maine Tropical Coconut Blend
1 cup maraschino cherries with stems, drained
1 cup of diced pineapple, drained
2/3 cup large coconut flakes, toasted
Cream Cheese Frosting

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, combine flour, sugar, baking soda, and salt.  Stir well to combine.

In a small bowl, whisk eggs, butter, and vanilla and coconut extracts.

In a food processor, pulse Wyman’s of Maine Tropical Coconut Blend until finely diced.

Pour egg mixture into flour mixture.  Mix ingredients until fully blended.

Pour coconut fruit blend into cake mix.  Stir in fruit until fully incorporated into the mix.

Line a 12-cup muffin pan with paper baking cups.

Pour batter evenly into baking cups, filling each cup a halfway.

Bake cupcakes for 20 minutes or until toothpick inserted in center of cupcakes comes out clean.

Cool cupcakes on a wire rack.

While cupcakes are cooling, toast your coconut.  My favorite method of toasting coconut is to use my toaster oven.  Simply spread the coconut out on a small cookie sheet and toast in the toaster over at 350 degrees for a few minutes.  (You may also use your oven to toast coconut, whatever method you prefer is fine.)  The toasted coconut adds a ridiculously-delicious flavor and crunch texture to your cupcakes that really make them shine, so be sure to not to skip this step!

When cupcakes are fully cooled, use a spatula to spread Cream Cheese Frosting over cupcakes. (Note: if you like a lot of frosting, you can use an ice cream scoop to drop a dollop of frosting on the top of each cupcake.

Top cupcakes with a layer of toasted coconut.  An easy way to do this is to simply dip the frosted cupcake into the toasted coconut and viola! you’ll have a nice even coat.

Add a maraschino cherry atop the cupcake along with a few pieces of pineapple for garnish.  Serve and enjoy!

Print

Yum

Quick and Delicious Tropical Coconut Cupcakes

Yield: 12 cupcakes

Serving Size: 1

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 4 tablespoons butter, melted
• 2 cups of Wyman’s of Maine Tropical Coconut Blend
• 1 cup maraschino cherries with stems, drained
• 1 cup of diced pineapple, drained
• 2/3 cup large coconut flakes, toasted
• Cream Cheese Frosting

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine flour, sugar, baking soda, and salt. Stir well to combine.
3. In a small bowl, whisk eggs, butter, and vanilla and coconut extracts.
4. In a food processor, pulse Wyman’s of Maine Tropical Coconut Blend until finely diced.
5. Pour egg mixture into flour mixture. Mix ingredients until fully blended.
6. Pour coconut fruit blend into cake mix. Stir in fruit until fully incorporated into the mix.
7. Line a 12-cup muffin pan with paper baking cups.
8. Pour batter evenly into baking cups, filling each cup a halfway.
9. Bake cupcakes for 20 minutes or until toothpick inserted in center of cupcakes comes out clean.
10. Cool cupcakes on a wire rack.
11. While cupcakes are cooling, toast your coconut. My favorite method of toasting coconut is to use my toaster oven. Simply spread the coconut out on a small cookie sheet and toast in the toaster over at 350 degrees for a few minutes. (You may also use your oven to toast coconut, whatever method you prefer is fine.) The toasted coconut adds a ridiculously-delicious flavor and crunch texture to your cupcakes that really make them shine, so be sure to not to skip this step!
12. When cupcakes are fully cooled, use a spatula to spread Cream Cheese Frosting over cupcakes. (Note: if you like a lot of frosting, you can use an ice cream scoop to drop a dollop of frosting on the top of each cupcake.
13. Top cupcakes with a layer of toasted coconut. An easy way to do this is to simply dip the frosted cupcake into the toasted coconut and viola! you’ll have a nice even coat.
14. Add a maraschino cherry atop the cupcake along with a few pieces of pineapple for garnish. Serve and enjoy!

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Mom Blog Tour Super Colossal Giveaway

Thanks to our amazing sponsors, like Wyman’s of Maine, I have a wonderful opportunity to share with you – the Mom Blog Tour Super Colossal Giveaway!  This is one giveaway you don’t want to miss entering… the prize package is $1500 worth of healthy foods and products to help inspire creative mealtime in your home!  Click on the link below to enter.

Do you have a favorite tropical treat?  What’s on your dessert table this week?