Blackberry Coconut Cupcakes

This cupcake is as delicious as it is pretty!

Mandy Merriman shares how to make this coconut infused treat.

Coconut Cupcake
1 Duncan Hines white cake mix
1/2 C toasted shredded coconut
4 egg whites
3/4 C buttermilk
3/4 C sour cream
1/3 C vegetable oil
1 T vanilla extract

1. Preheat oven to 325 degrees. Prepare cupcake pans with cupcake liners. Set aside.

2. In a large bowl, sift cake mix. Toss in toasted shredded coconut. Set aside.

3. In a medium bowl, whisk together egg whites, buttermilk, sour cream, vanilla, egg whites, and coconut extract. Pour in wet ingredients into the dry, then whisk together until just combined. Using an ice cream or cookie scoop, fill cupcake liners 1/2 full. Bake for 11-15 minutes, or until top springs back and are just barely cooked through (shouldn’t be golden for these ones!).

4. Carefully remove from cupcake pan, and let cool on a wire rack until frosting is finished.
1 small Jell-o package cook & serve coconut cream pudding
2 C milk
Shredded Coconut: about 2 C

Coconut Buttercream
1/2 C (1 stick) unsalted butter, cold
1/2 teaspoon concentrated coconut oil/extract (found at most baking stores), or 1 teaspoon coconut extract
1 T vanilla extract
1/2 C Jell-o cook & serve coconut cream pudding powder
1/2 C coconut milk
4-5 C powdered sugar
heavy cream as needed to thin
pinch of salt

1. In a stand mixer fitted with a paddle attachment, whip up butter, extract, vanilla, coconut pudding mix, coconut milk, and pinch of salt, until combined. Slowly add in powdered sugar until you reach your desired consistency. Add heavy cream if you need to thin, about 1 Tablespoon at a time.
White Chocolate Blackberry Buttercream
1 C whole fresh blackberries
3 T heavy cream + 3 T heavy cream, more as needed, divided
1/2 C white chocolate chips
1/2 C (1 stick) unsalted butter, cold
1 T vanilla extract
optional: 1 t blackberry extract
4-5 C powdered sugar
pinch of salt

1. In a food processor or single serving smoothie cup, pulse together the blackberries and 3 Tablespoons heavy cream until a puree forms. Strain if desired, but I usually just keep the seeds in there because my Ninja chops them up super fine! Set aside.

2. In a microwave safe bowl, melt together the white chocolate chips and 3 Tablespoons heavy cream, about 30-50 seconds depending on your microwave. Set aside.

3. In the bowl of your stand mixer fitted with a paddle attachment, whip up the butter, vanilla, pinch of salt, blackberry puree mixture, and white chocolate mixture. Slowly add in the powdered sugar until the desired consistency is reached. Thin with more heavy cream if needed.


1. Remove the centers of the cupcakes, fill with 1-2 tablespoons prepared coconut cream, top with coconut frosting (I just used a piping bag without a tip for this step in a single swoop), then dip in shredded coconut, then swirl blackberry buttercream on with a Wilton 1M tip, and then top with a fresh blackberry! Enjoy!!

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