These Easy Caramel Coconut Cupcakes are melt in your mouth coconut cupcakes that come popular by demand. Soft, fluffy, + extra moist, these cupcakes are bursting with bold toasted and sweet flavors in every bite. Topped with a creamy caramel buttercream and lightly covered in toasted coconut flakes, these cupcake are must during any season!
Preheat your oven to 375 degrees Fahrenheit and prep your cupcake pan with liners + spray.
In a bowl, whisk together the all-purpose flour, cake flour, baking powder, and sea salt.
In the bowl of an electric mixer (using a paddle handle attachment), beat together the butter and sugar on medium-high speed for about 1-2 minutes, until light and fluffy. Scrape down the sides as needed using a rubber spatula.
Add the eggs, vegetable oil, and vanilla, reducing the speed a little at this point. Add in coconut extract.
Now, reduce the speed to low and slowly add in the dry ingredients. Next, add in the 'buttermilk' and mix until incorporated. NO OVER-MIXING!
Finally, fold in the chopped coconut flakes until well combined.
Scoop the batter into each cupcake liner (3/4 full) and bake for 18-22 minutes or until a toothpick comes out clean in the center.
Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
Let them cool COMPLETELY before frosting., about 20-30 minutes in a cool place.
Meanwhile, make caramel sauce (See Recipes Notes!).
In the bowl of an electric mixer, beat the butter on medium-high speed until fluffy and light.
Reduce the speed to low-speed and add half the amount of powdered sugar and mix until incorporated. Add caramel sauce and vanilla.
Now, add in the remaining half of the powdered sugar and mix until fully incorporated and frosting is smooth. **NOTE: Add more powdered sugar or heavy cream (if too thick) until desired consistency is met if needed, 1 Tbsp at a time.**
Add buttercream frosting to fully cooled cupcakes, using a piping bag and drizzling with caramel sauce and sprinkles of shredded coconut, if desired. Repeat until all cupcakes are decorated.
FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead.
OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.