Description
These Coconut Cream Bunny Tail Cupcakes are as adorable as they are delicious. Moist coconut cupcakes are crowned with a thick, dreamy coconut frosting, then finished with a fluffy coconut-covered truffle on top—perfectly resembling a bunny’s tail. Ideal for spring parties, Easter gatherings, or just a whimsical dessert that makes everyone smile.
Ingredients
For the Coconut Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp coconut extract
½ tsp vanilla extract
⅔ cup canned coconut milk (full fat)
½ cup shredded sweetened coconut
For the Coconut Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 tsp coconut extract
3 cups powdered sugar
2–3 tbsp coconut milk, for desired consistency
For the Bunny Tail Topping:
12 white chocolate or coconut truffles (like Lindt or homemade)
½ cup finely shredded coconut (for rolling)
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well. Mix in coconut and vanilla extracts.
Alternate adding dry ingredients and coconut milk, mixing just until combined. Fold in shredded coconut.
Divide batter evenly and bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
For frosting, beat cream cheese and butter until smooth. Add coconut extract and powdered sugar. Mix until thick and creamy, adding coconut milk if needed.
Frost cupcakes generously. Roll truffles in shredded coconut and place one on each cupcake to form the “bunny tail.”
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 380 / cupcake
- Fat: 22g / cupcake
- Carbohydrates: 40g / cupcake
- Protein: 4g / cupcake