How to make Jam filled Coconut Cupcakes?

The cupcake is a combination of –

Coconut Cupcakes – These moist and soft coconut cupcakes are flavoured with Coconut cream. You can also Coconut milk.
Coconut Buttercream – The perfect topping to the coconut cupcake, the Coconut buttercream which is topped with Desiccated coconut. Even though it might seem like a lot of coconut, the flavour is subtle and complimented well with the berry jam filled in.
Any Berry jam Filling – You can use any jam of your choice to fill these cupcakes.

I topped my cupcakes with desiccated coconut and cranberries.

Tips for buttercream!

The buttercream calls for unsalted butter and it is better to use that, since salted butter will make the frosting very salty. Also, use good quality butter as regular local butter contains excess water and that may lead to a runny buttercream that is difficult to pipe. (Out of experience, sadly).
The second major ingredient is Icing sugar. This is something you would not want to substitute with powdered sugar made at home, since that leads to a grainy buttercream with sugar crystals. If you would like to still make it at home, make sure to powder the sugar verryy fine and add some cornstarch to it! (1 tsp Cornstarch for 100 g of powered sugar).
Beat the butter well before adding icing sugar. The butter should be fluffy.
If the buttercream is too stiff, add a tablespoon of cream. If too runny, add icing sugar.

Storing the Cupcakes

These cupcakes will stay well covered at room temperature for 3-4 days. For hotter climates refrigerate the cupcakes and they should stay well for upto 5-7 days in an airtight container. Store the cupcakes without frosting them.

Like this recipe? Other homemade cupcake and muffins recipes to try –

Equipment you will need –

Jam Coconut Cupcakes

Recipe by thecrumbstoriesCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

A winning flavor combination of berries and coconut – these Jam Coconut Cupcakes are coconut cakes filled with berry jam and then topped with a smooth and creamy coconut buttercream.

Ingredients

Coconut Cakes
125 g All Purpose Flour
125 g Caster Sugar
100 g Softened Butter
25 g Coconut Oil/ Vegetable Oil
2 Eggs
5 tbsp Coconut Cream / Coconut Milk
1/4 tsp Baking Soda
1/2 tsp Vanilla Extract
1/2 tsp Baking Powder
Coconut Buttercream
200 g Unsalted Butter, softened
350 g Icing Sugar
3 tbsp Coconut Cream
Filling
50 g Any Fruit Jam

Directions

For the Coconut Cupcakes
Preheat the oven to 175C/350F.
In a bowl, cream the softened butter and caster sugar till pale and fluffy.
Add the oil and eggs one by one. Beating well after each addition.
In another bowl, sift all the dry ingredients and add them to the wet ingredients. Combine well.
Add in the coconut cream and give a good mix.
Line a muffin pan with liners.
Fill the cupcake liners with the batter until 2/3 full.
Bake in the preheated oven for 22-25 mins or till a toothpick comes out clean.
Let the cakes cool completely before icing.
Filling the cakes
Once the cake is cool, scoop out the center halfway of the cake with the help of the back of a nozzel or spoon it out. Fill it with any jam of your choice.
For Coconut Buttercream
In a bowl, beat the softened room temperature butter with the help of an electric mixer for 3-4 minutes or until pale.
Sift the icing Sugar into a bowl and add it to the butter in two batches, beating well in between each.
Add in the coconut cream and mix till well incorporated and fluffy.
Once you get the desired pipe able consistency, put the cream in a piping bag with a nozzle of your choice.
Now pipe it over the filled cakes.