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Strawberry Rhubarb Cupcakes with Coconut Frosting

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5 from 1 review

Light vanilla cupcakes with strawberries and rhubarb topped with sweet coconut milk frosting.

Ingredients

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Coconut Milk Frosting:

  • 4 tablespoons softened butter
  • 14-ounce can full fat canned coconut milk, chilled
  • 1 cup powdered sugar
  • ½ tablespoon pure vanilla extract

Strawberry Rhubarb Cupcakes:

  • 1 ½ cups cake flour*
  • ½ tablespoon baking powder
  • ½ teaspoon coarse salt
  • 4 tablespoons melted butter
  • 4 tablespoons oil
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • ½ cup milk
  • 1 cup diced rhubarb
  • 1 cup chopped strawberries
  • 1 tablespoon corn starch
  • ½ cup unsweetened coconut flakes or chips

Instructions

  1. Be sure the coconut milk is chilled. If not, place it in the refrigerator at least 4 hours. Right before making the frosting, place the stand mixer bowl in to the refrigerator for at least 10 minutes (to chill).
  2. Place the softened butter in a large mixing bowl and use a hand mixer to beat until fluffy. Open the can of frosting and spoon the fatty top into the bowl with the butter. Save the coconut liquid for another use. Beat on high until coconut is fluffy. While continuing to mix, slowly add powdered sugar, then vanilla extract. Whip until stiff peaks form. Place in the refrigerator to keep chilled until ready to frost. 
  3. Preheat oven to 350 degrees. Line a 12-cup cupcake tin with cupcake liners. Set aside.
  4. In a medium mixing bowl, whisk together cake flour, baking powder and salt.
  5. In another medium mixing bowl, use a hand mixer to beat the oil and granulated sugar with a hand mixer on medium high speed, until fluffy. Beat in one egg at a time, then vanilla extract, until incorporated.
  6. While beating on low speed, alternate adding 1/3 of the dry ingredient mixture and 1/3 of the milk to the butter mixture, ending with milk, until just incorporated.
  7. In the empty bowl (that was used to mix dry ingredients), combine rhubarb, strawberries and corn starch and toss to combine. Fold mixture into the cupcake batter. Use a cooke scoop or measuring cup to fill the cupcake liners almost all of the way. Bake 18-22 minutes, until toothpick inserted into the center comes out clean. Let slightly cool, then remove from the cupcake tin and set on a wire rack to completely cool.
  8. Use a piping bag or Ziploc bag fitted with a tip to pipe frosting onto cupcakes.  Sprinkle with coconut.

Notes

Substitution Tip: All-purpose flour can be substituted. It’s best to sift it first, if possible.

Nutrition

Find it online: https://thehealthyepicurean.com/strawberry-rhubarb-cupcakes-with-coconut-milk-frosting/