Coconut Cupcakes with White Chocolate Cream Cheese Frosting
Moist, tender coconut cupcakes made in a pressure cooker, topped with creamy white chocolate and cream cheese frosting for the ultimate tropical indulgence.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker with rack and silicone cupcake liners
Ingredients
Main Ingredients
- 1 ½ sticks unsalted butter room temperature for creaming with sugar
- 1 cup sugar to sweeten batter
- 3 large eggs room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour sifted with baking powder, baking soda, and salt
- ½ cup buttermilk for moist crumb
- 4 ounces sweetened shredded coconut to mix in batter
- 4 oz white chocolate melted for frosting
- ½ stick butter for frosting
- 8 oz cream cheese for frosting
- 2 ½ cups powdered sugar for frosting
- 1 splash vanilla extract for frosting
- 2 tablespoons heavy cream to smooth out frosting
Instructions
Instructions
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry. Mix until just combined.
- Fold in shredded coconut gently.
- Scoop batter into silicone cupcake molds inside pressure cooker rack, filling ⅔ full. Add 1.5 cups water to bottom of cooker.
- Seal lid and cook on high pressure for 10 minutes.
- Allow a slow release for 10 minutes, then perform a quick release to remove remaining pressure. Carefully remove cupcakes and cool completely.
- Frost with white chocolate cream cheese frosting and sprinkle extra coconut on top if desired.
Notes
Store frosted cupcakes in airtight container in fridge. For longer storage, wrap individually and freeze. Frost only after thawing.