Beach Cupcakes
These beach cupcakes are moist, fluffy, and perfect for summer gatherings, featuring tropical flavors and a fun presentation with blue frosting and beach decorations.
Ingredients
For the Cupcakes
- ½ cup unsalted butter (at room temperature) Use room-temperature butter for easy incorporation.
- 1½ cups granulated sugar Essential sweetener for the cupcakes.
- 3 large eggs (room temperature) Ensure eggs are at room temperature.
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1¼ cups buttermilk For moist and fluffy texture.
- 2¼ cups all-purpose flour Key flour for structure.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt Balances sweetness.
For the Frosting
- ¾ cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 tablespoons milk Adjust based on desired consistency.
- a few drops of blue gel food coloring For vibrant ocean blue frosting.
Decoration
- Nilla Wafers For a sandy beach effect.
- Small paper umbrellas For a fun beach theme.
Instructions
Preparation
- Preheat the Oven to 350°F (175°C).
- In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- Beat softened butter and granulated sugar until smooth and airy, about 3–5 minutes. Add eggs one at a time, mixing well, then stir in vanilla and coconut extracts.
- Gently fold in the dry ingredients until just combined.
- Add buttermilk and blend until smooth. The batter should be pourable but thick enough to hold its shape.
- Line a cupcake tin with paper liners and fill each one about ¾ full with batter.
Baking
- Bake for about 14 minutes or until a toothpick comes out clean. Allow cooling completely.
Frosting
- Beat softened butter until fluffy. Gradually add powdered sugar, vanilla, and mix in milk until achieving smooth frosting.
- Add blue gel food coloring until the desired ocean blue color is reached.
- Frost each cooled cupcake and sprinkle crushed Nilla Wafers on one side. Insert mini umbrellas for decoration.
Notes
Use room-temperature eggs and butter for better mixing. Avoid overbaking; check after 12 minutes. Store in an airtight container at room temperature for up to 3 days.