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Maple Coconut Cream Cupcakes for First Birthday Recipe

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4 from 14 reviews

Delightful and naturally sweetened cupcakes perfect for a first birthday celebration. These moist cupcakes are lightly flavored with maple syrup and topped with a fluffy coconut cream frosting, making them a charming treat without refined sugars.

Ingredients

Cupcake Batter

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon neutral oil (grapeseed)
  • 2/3 cup maple syrup
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup whole milk

Coconut Cream Frosting

  • 1 14-oz. can of coconut cream, refrigerated overnight
  • 1 1/2 tablespoons maple syrup

Instructions

  1. Preheat the oven: Set your oven to 325°F (163°C) and line 8 cups of a muffin pan with cupcake liners to prepare for baking.
  2. Mix fats: In a medium bowl, combine the melted butter and grapeseed oil using an electric mixer until well blended.
  3. Add maple syrup: Slowly stream in the maple syrup while continuing to beat the mixture to incorporate it evenly.
  4. Incorporate egg: Add the large egg to the mixture and beat until all ingredients are well combined.
  5. Add dry ingredients: Sprinkle the flour, baking powder, and fine salt evenly over the batter, then beat briefly just to combine.
  6. Pour in milk: Add all of the whole milk at once, then beat the mixture until smooth, scraping down the sides of the bowl as needed.
  7. Divide batter: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full.
  8. Bake cupcakes: Place the muffin pan in the oven and bake for 20 minutes until the cupcakes are fully cooked and a toothpick inserted comes out clean.
  9. Chill coconut cream: Ensure the can of coconut cream is refrigerated overnight along with the mixing bowl for best results with the frosting.
  10. Prepare frosting: Once cupcakes have cooled completely, scoop out only the thick white coconut cream from the can into the chilled bowl, avoiding the coconut water.
  11. Whip frosting: Using an electric mixer on high speed, beat the coconut cream until it becomes light and fluffy, then add 1 1/2 tablespoons maple syrup and mix until combined.
  12. Adjust sweetness: Taste the frosting and if desired, add powdered sugar to sweeten further, as additional maple syrup will thin the frosting.
  13. Frost cupcakes: Spread or pipe the coconut cream frosting generously on each cupcake, then serve and enjoy.

Notes

  • Refrigerating the coconut cream and bowl overnight helps achieve a thicker, fluffier frosting.
  • Do not use the liquid from the coconut cream can when making frosting, as it will prevent it from whipping properly.
  • To keep the frosting sweetness balanced, use powdered sugar instead of more maple syrup if additional sweetness is needed.
  • These cupcakes are naturally sweetened with maple syrup making them a good treat for those avoiding refined sugars.
  • Cupcakes can be stored in the refrigerator to keep the coconut frosting fresh for up to 2 days.

Find it online: https://bitezly.com/maple-coconut-cream-cupcakes-for-first-birthday-recipe/