Cherry Coconut Cupcakes

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


3/4 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon coconut oil
1 tablespoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1/2 teaspoon red food coloring (optional)
1 cup fresh cherries, pitted and chopped


Preheat oven to 350F. Line a muffin pan with liners. Makes 25 cupcakes. Or you can do 12 muffins and a nine inch cake. Butter and line with parchment a 9 inch round. Cream the butter, coconut oil and the sugar, beat for about five minutes until light and fluffy. Add eggs, one at a time, until fully incorporated. Add vanilla extract and red food coloring. Combine dry ingredients and add the dry mixture into the butter mixture very slowly (otherwise you will get a face full of flour). Add cherries and coconut, just mix until combined.




Stacia's picture

What type of icing did you use?

Lori Zappala's picture

I actually just used a cream cheese frosting with butter and confectioners.


You know how it is when you are looking for a certain type of recipe with certain kinds of flavors. I just picked up some cherries at the market and I wanted a cake with cherries and coconut. Alas, I could not find what I was looking for. So I winged it and put together this recipe. It came out pretty good. It has a very tender crumb. I added red food coloring, figuring that would be a hit with the kids.

The top of cake turned a bit brown and tasted like toasted coconut.


24.0 cupcakes


Friday, February 26, 2010 - 6:27pm


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