COCONUT STRAWBERRY CUPCAKES WITH CREAM CHEESE FROSTING

These Coconut Strawberry Cupcakes have a strawberry surprise centre and are topped with a delicious cream cheese frosting.

Yep, all of that in one little cupcake 🙂 I tried to make the name shorter but then it’d be missing one of the awesome ingredients that go into these little pretties.

Ingredients
For the Coconut Strawberry Cupcakes

• 113 g (1/2 cup / 1 stick) unsalted butter, softened
• 200 g (1 cup) granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 195 g (1 1/2 cups / 6.9oz) plain (all-purp) flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shredded coconut
• 1/2 cup (125ml) coconut milk
• ½ cup (125ml) milk (or you can use all coconut milk

For the Cream Cheese Frosting

• 226 g (1 cup / 2 sticks) unsalted butter, room temp
• 250 g (9oz) cream cheese
• 3 cups Icing (confectioners / powdered) sugar
• 1 ½ teaspoon vanilla extract
• Pinch of Salt (If using salted butter, omit additional salt)
• 2 tablespoon milk or cream - (notes)
• For the topping & filling
• 100 g good quality strawberry jam
• Handful of freezdried strawberries, crushed
• 50 g white chocolate

Instructions

1. For the cupcakes Preheat the oven to 180C. Line 12-count muffin pan with paper liners. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until light and creamy. About 2-3 minutes. Scrape down the sides and bottom of the bowl a few times as you go. 
3. Add eggs 1 at a time until fully incorporated and then the vanilla. Make sure to keep scraping the sides of the bowl as required.
4. For full instructions : www.sugarsaltmagic.com

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