How to make Blackberry and Coconut CUPCAKE

unsweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: sweetened shredded coconut

Unsweetened coconut flakes provide a healthier option with less sugar.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is a dairy-free alternative that adds richness.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Preheat the oven and prepare cupcake liners (exact temperature not specified).

In a mixing bowl, combine flour, sugar, baking powder, and salt.

In another bowl, whisk together coconut milk, eggs, and melted butter until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Fold in the shredded coconut and blackberries gently to avoid breaking them.

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake until a toothpick inserted into the center comes out clean (exact time not specified).

For the frosting, beat together cream cheese and icing sugar until smooth and creamy.

Add butter and mix until fluffy and spreadable.

Once cupcakes are completely cool, frost them generously with the cream cheese frosting.

Top each cupcake with a few fresh blackberries for garnish.

Cooking Techniques

Spice Level:

Allergens