Some flavor combinations just make sense as soon as you think of them, and coconut with caramel was one of those for me. I wanted to see how the two would work in a cupcake, so I added toasted coconut to the batter and saved some for the topping too.
The best part came when I added the caramel to the center. After the cupcakes were frosted and dipped in toasted coconut, that little pool of caramel inside made them feel much more special than a regular cupcake.
They are soft, creamy, and full of toasted coconut flavor, with sweet caramel running through the center. If you enjoy desserts, Coconut Macaroon and Biscoff Muffin are two more recipes to try.
Toasted Coconut and Caramel Cupcakes Recipe
Ingredients
Equipment
Method
- Add the softened butter and granulated sugar to a mixing bowl and mix until creamy.
- Add the plain yogurt.
- Add the heavy cream and mix until smooth.
- Add the sunflower oil and mix well.
- Add the eggs and vanilla extract, then mix until fully incorporated.
- Gradually add the dry ingredients all-purpose flour, baking powder, and fine salt to the wet mixture.
- Mix until a smooth batter forms.
- Add the toasted desiccated coconut and fold it into the batter.
- Mix until the coconut is evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners.
- Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool completely.
- For the coconut ganache frosting, combine the white chocolate, warm heavy cream, coconut milk, cold heavy cream, and coconut extract, then whisk until smooth and creamy.
- For the caramel, heat the sugar and water in a saucepan until golden. Add the butter and warmed heavy cream, then stir in the vanilla bean powder and flaky sea salt until smooth.
- Pipe the coconut frosting onto the cooled cupcakes, leaving a small hole in the center.
- Dip the frosted cupcakes in toasted coconut.
- Fill the center with caramel sauce.
- Sprinkle with more toasted coconut, then serve and enjoy.
Nutrition
Tried this recipe?
Let us know how it was!These cupcakes are a fun combination when you want something a little different from a standard frosted cupcake. The coconut comes through in several layers, while the caramel filling gives the center a sweet contrast. With the toasted coconut on top, they have enough going on that even a simple swirl of frosting feels like a finished dessert.
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.