Love and Confections: Coconut Cupcakes with Coconut and Blueberry Frosting #BrunchWeek

May 3, 2018

Coconut Cupcakes with Coconut and Blueberry Frosting #BrunchWeek

Enjoy Spring with the delicious combination of coconut and blueberry. Fluffy coconut cupcakes are topped with not one, but two delectable frostings - coconut and blueberry. This tasty treat is sure to be the centerpiece of any brunch or celebration.

This post is sponsored by Dixie Crystals in conjunction with #BrunchWeek. All opinions are mine alone.

Coconut Cupcakes with Coconut and Blueberry Frosting from #BrunchWeek

I am all about having a sweet treat for special celebrations like brunch, Easter or Mother's Day. I knew these Coconut Cupcakes with Coconut and Blueberry Frosting would be a showstopper for #BrunchWeek day 4! I love the two-toned look of the frosting, and purple is such a fun color for cupcakes!

When it comes to Spring, one of my favorite things to do is go blueberry picking. We pick by the buckets, enjoy activities on the farms, and eat blueberries by the handful. I often save and freeze half of our haul to have for smoothies and baking throughout the year. The rest get gobbled up, more often than not, by my 4 year old, who could eat her weight in blueberries if I let her.

Coconut Cupcakes with Coconut and Blueberry Frosting from #BrunchWeek

I wanted to make a unique and beautiful cupcake to celebrate our first blueberry farm trip of the season. These coconut cupcakes are moist and fluffy, with just the right hint of coconut. I also used coconut in the first frosting and shredded coconut as a garnish on the coconut frosting. These cupcakes are a coconut-lovers dream.

The blueberry frosting is quite possibly my favorite part. The frosting is flavored with blueberry syrup made from fresh blueberries. I could eat this stuff by the spoonful. I have, in fact, done so - no shame - it's that good!

Coconut Cupcakes with Coconut and Blueberry Frosting from #BrunchWeek

While I love my bestie, I'm kind of glad she wasn't here when I made these. She would have run off with the mixing bowl and not come back with it. She likes to sneak tastes when I make cakes and cupcakes, and has been known to kidnap my mixing bowl on more than one occasion. I can't blame her, though, this frosting is seriously good!

The frosting took on a beautiful shade of purple. Feel free to add food coloring if you want to bump up the color factor, but I like it as is. I also used a matching purple cupcake liner. We're going with a theme here. The white and purple just looks so good together. If you make these for a party or celebration, everyone will ooh and ahh over how pretty they look.

Coconut Cupcakes with Coconut and Blueberry Frosting from #BrunchWeek

Do you go blueberry picking? What is your favorite baked good or recipe to make with fresh blueberries? I hope you try this recipe and Happy Brunching! Don't forget to enter the #BrunchWeek giveaway

Here are some items I used in today's recipe:

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D's Books and Cooks
Strawberry Bellini from Caroline's Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen's Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri - Georgian Cheese Bread with Eggs from A Kitchen Hoor's Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara's Multicultural Table

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n' Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Chocolate Caramel Muffins from The PinterTest Kitchen
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker

Until next time, 

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.


  1. Who wouldn't be proud to put these cupcakes out on the brunch buffet table.

    1. Thanks! These are probably my favorite cupcakes I've made to date!

  2. Is it possible to make them the day before with the frosting and everything? :)

    1. Yes, you definitely can. They just need to stay in the refrigerator until serving.

  3. Is it possible to make them the day before, with frosting and everything? :)

    1. Yes, you definitely can. They just need to stay in the refrigerator until serving.