Welcome to the ultimate indulgence: Coconut Strawberry Cheesecake Cupcakes. These delightful treats are a symphony of flavors, bringing together the tropical essence of coconut, the vibrant sweetness of fresh strawberries, and the creamy tang of cheesecake, all in one perfectly portable package. Imagine biting into a wonderfully soft and fluffy coconut cupcake, discovering a sweet surprise of strawberry jam at its heart, and then being met with a luscious swirl of strawberry cream cheese frosting. It’s an experience that evokes sunny summer days and pure baking bliss, making them as pretty to look at as they are delicious to eat.
If you’re a fan of elegant yet easy-to-make cupcakes, you might also adore our easy vanilla cupcakes with strawberry buttercream or these tropical pineapple coconut cupcakes. Each recipe promises a touch of magic for your taste buds.
Why These Coconut Strawberry Cheesecake Cupcakes Are Irresistible
There’s a reason why these Coconut Strawberry Cheesecake Cupcakes quickly become a favorite. It’s the harmonious blend of textures and tastes that truly sets them apart. The cupcakes themselves are not just “coconut flavored” but truly burst with rich coconut notes, thanks to the thoughtful use of coconut milk and desiccated coconut in the batter. This ensures every bite is infused with that authentic tropical taste.
But the real magic lies within! A hidden pocket of vibrant strawberry jam awaits discovery, adding a burst of fruity tang that perfectly complements the sweet coconut base. This delightful surprise elevates the cupcake from simple to sublime.
Crowning each masterpiece is a silky, tangy strawberry cream cheese frosting. Made with real freeze-dried strawberries, it delivers intense natural strawberry flavor and a beautiful pink hue without thinning the frosting, a common challenge when using fresh fruit. This frosting isn’t just a topping; it’s an integral part of the “cheesecake” experience, offering that signature creamy texture and a delightful contrast to the sweet cupcake.
Whether you’re baking for a special occasion, a garden party, or simply to treat yourself, these cupcakes are guaranteed to impress with their stunning appearance and unforgettable flavor profile. They combine the best elements of a classic cheesecake, a light fruit dessert, and a fluffy cupcake into one extraordinary treat.
If you enjoy a good strawberry dessert, you’ll also love this Strawberry Sheet Cake, perfect for feeding a crowd!
Essential Ingredients for Perfect Cupcakes
Crafting these delectable Coconut Strawberry Cheesecake Cupcakes requires a few key ingredients, most of which you likely already have on hand. Beyond the everyday staples like flour, sugar, butter, baking powder, salt, and eggs, a few special additions elevate these cupcakes to their exceptional status.
- Coconut Milk: Crucial for that authentic coconut flavor and moist texture. Always opt for full-fat canned coconut milk, not the beverage kind from a carton, as it offers a richer taste and creamier consistency. Remember to shake the can well before opening to re-incorporate any separated solids.
- Desiccated Coconut: This is finely shredded, unsweetened coconut. It adds both texture and a concentrated coconut flavor to the cupcake batter. Using unsweetened allows you to control the overall sweetness of the final product.
- Oil: A neutral-flavored vegetable oil, such as canola, sunflower, or rice bran oil, is used here. Oil contributes to an incredibly moist and tender crumb in cupcakes, often more so than butter in certain recipes.
- Cornflour (Cornstarch): A secret weapon in many of my baking recipes! Adding a small amount of cornflour alongside all-purpose flour results in a softer, more delicate cake texture, mimicking the qualities of cake flour without needing a separate ingredient. If you already have cake flour, you can substitute the combined amount of plain flour and cornflour with cake flour.
- Strawberries – Freeze-Dried and Fresh: Both forms of strawberries play distinct and vital roles. The fresh strawberries are primarily for garnish, adding a beautiful visual appeal and a burst of natural freshness when topping the finished cupcakes. The freeze-dried strawberries are the star of the frosting, providing intense, natural strawberry flavor and a lovely pink color without introducing excess moisture that could thin out the cream cheese frosting. You can typically find them in the dried fruit and nut aisle of most grocery stores.
- Strawberry Jam (Optional but Recommended): This is the delightful “surprise” filling. While optional, a small spoonful of your favorite strawberry jam inserted into the center of each cooled cupcake adds a juicy, tangy core that perfectly complements the coconut and cream cheese.
The careful selection and combination of these ingredients are what make these Coconut Strawberry Cheesecake Cupcakes a truly special treat. Ensure all your cold ingredients, such as eggs and butter, are at room temperature for the best mixing and emulsion results, leading to a smoother batter and frosting.
Crafting Your Coconut Strawberry Cheesecake Cupcakes
You’ll be delighted by how straightforward it is to prepare both the fluffy coconut cupcake batter and the luscious strawberry cream cheese frosting. While I often rely on my trusty stand mixer for its efficiency with larger quantities, a handheld electric beater works perfectly well too.
Making the Fluffy Coconut Cupcakes
- Begin by whisking together all your dry ingredients – flour, cornflour, desiccated coconut, baking powder, and salt. This ensures they are thoroughly combined and evenly distributed throughout the batter.
- In a separate, larger bowl, beat together the wet ingredients: oil, sugar, and eggs. Continue beating until the mixture is light, creamy, and well emulsified. This step is crucial for incorporating air and creating a tender crumb.
- Gradually add the whisked dry ingredients to the wet mixture, mixing on a low speed. As soon as the flour mixture is *almost* fully combined, pour in the coconut milk. Continue mixing slowly until just combined. Be careful not to overmix, as this can lead to dense, tough cupcakes. Mix only until no streaks of flour remain.
- Portion the batter evenly into your prepared cupcake liners, filling each about two-thirds full. This allows for proper rising without overflowing. Bake until golden and a skewer inserted into the center comes out clean.
Whipping Up the Strawberry Cream Cheese Frosting
This frosting is the perfect creamy counterpoint to the coconut cupcakes, offering a tangy cheesecake flavor with a burst of strawberry.
- Start by beating the softened butter with a small portion of the powdered sugar until it’s light, fluffy, and pale in color. This step aerates the butter, contributing to a wonderfully light frosting.
- Next, add the cream cheese to the butter mixture and beat until thoroughly smooth and creamy. Ensure there are no lumps of cream cheese. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Gradually incorporate the remaining powdered sugar, adding it a bit at a time. Beat well after each addition until fully incorporated and the frosting reaches a thick, pipeable consistency.
- Finally, beat in the coconut milk and a pinch of salt. The coconut milk helps achieve the perfect consistency, while the salt balances the sweetness. Then, gently fold in the freeze-dried strawberry powder until it’s evenly distributed, imparting that gorgeous color and intense strawberry flavor.
You can easily adjust the consistency of your frosting as needed: add a touch more powdered sugar to thicken it, or a tiny splash of coconut milk (or regular milk/cream) to loosen it. Aim for a frosting that is firm enough to hold its shape when piped but still smooth and spreadable.
Assembling Your Masterpieces
Once your cupcakes are completely cooled, it’s time for the fun part: assembly!
- Using a cupcake corer or a small knife, carefully cut a hole in the center of each cupcake. Don’t go all the way through! Fill each cavity with about a teaspoon of strawberry jam. This adds a delightful fruity surprise in every bite.
- Pipe your prepared strawberry cream cheese frosting generously on top of each cupcake. Use a piping bag with your favorite nozzle for a professional look, or simply spread it with a knife or small offset spatula.
- Garnish each frosted cupcake with half a fresh strawberry for a beautiful finish and an extra touch of fruity goodness.
Pro Tips for Baking Success
Achieving bakery-quality cupcakes at home is easier than you think with a few simple tricks:
- Room Temperature Ingredients: Always ensure your eggs, butter, and coconut milk are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a lighter, fluffier texture in the final cupcake.
- Measure Accurately: Baking is a science! For the most consistent and best results, especially with flour and sugar, use a digital kitchen scale. If measuring by volume, spoon the flour into your measuring cup and level it off with a straight edge; don’t scoop directly from the bag, as this can compact the flour and lead to using too much.
- Do Not Overmix: Once you add the dry ingredients to the wet, mix only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, resulting in tough, dry cupcakes.
- Doneness Test: Cupcakes are typically done when they spring back lightly to the touch and a toothpick inserted into the center comes out clean.
- Cool Completely: Before frosting, ensure your cupcakes are entirely cool. Frosting warm cupcakes will cause it to melt and slide right off.
Storage and Freezing Guidelines
Can They Be Frozen?
Yes, these Coconut Strawberry Cheesecake Cupcakes freeze remarkably well, allowing you to prepare them in advance or save leftovers for a future craving. The cupcakes themselves can be frozen after they have been fully baked and cooled. To preserve their freshness and prevent freezer burn, wrap each unfrosted cupcake individually in 2-3 layers of plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored for 2-3 months.
While I generally prefer to frost cupcakes fresh, the strawberry cream cheese frosting also freezes quite successfully. Store it in an airtight container for up to 1 month. When you’re ready to use it, thaw it overnight in the refrigerator, then re-whip it with a hand mixer or stand mixer for a minute or two until it regains its light and fluffy consistency.
For best results, thaw frozen cupcakes overnight in the refrigerator or for a few hours at room temperature before frosting and serving. While freezing is a great convenience, remember that, like most baked goods, these cupcakes are always at their absolute peak of flavor and texture when enjoyed fresh.
Serving Suggestions
These beautiful cupcakes are a showstopper on their own, perfect for any celebration or a simple afternoon tea. Arrange them on a pretty cake stand for an elegant presentation, or pack them in individual boxes as delightful gifts. They pair wonderfully with a refreshing glass of iced tea, a hot cup of coffee, or even a sparkling rosé for a more festive occasion.
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More Irresistible Cupcake Recipes to Try
- Peach Melba Cupcakes
- Cherry Pistachio Cupcakes
- Easy Vanilla Cupcakes with Strawberry Buttercream
- Lemon Blueberry Cupcakes (with Cream Cheese Frosting)
- Passionfruit Coconut Cupcakes
- Baked Strawberry Doughnuts
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Coconut Strawberry Cheesecake Cupcakes
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Ingredients
FOR THE COCONUT CUPCAKES
- 165 g plain (all-purpose) flour (1 ¼ cups / 5.8oz)
- 35 g cornflour (cornstarch) (¼ cup / 1.2oz)
- ¼ cup fine desiccated coconut
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 200 g white granulated sugar (1 cup / 7oz)
- 2 large eggs, room temperature
- ½ cup vegetable oil (like canola / sunflower / rice bran)
- 1 cup coconut milk, room temp (250ml)
FOR THE STRAWBERRY CREAM CHEESE FROSTING
- 20 g freeze dried strawberries (roughly 1 1/2 cups / 0.7oz)
- 226 g unsalted butter, room temp (1 cup / 2 sticks)
- 250 g cream cheese (9oz)
- 3 ½ cups Icing (powdered) sugar
- 1 tablespoon coconut milk (note 1)
- Pinch of Salt
- ¼ cup strawberry jam
- 6 ripe strawberries
For best results, always weigh ingredients where a weight is provided
Equipment
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medium ice cream scoop is perfect for portioning the cupcake batter
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handheld beater or stand mixer
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cupcake corer – makes cutting the little holes in the centre so simple
Instructions
COCONUT CUPCAKES
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Preheat the oven to 180C / 350F (160C fan forced). Line a regular muffin tin with cupcake cases.
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In a medium bowl, whisk together the flour, cornflour, coconut, baking powder and salt. Set aside.
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In a large bowl or the bowl of a stand mixer with a paddle attachment, beat the sugar, eggs and oil together until well combined and lightened in color, about 2-3 minutes.
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Add the dry flour mixture to the wet ingredients and mix slowly on low speed until it just begins to come together.
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Pour in the room temperature coconut milk and continue to mix slowly until the batter is just combined and smooth. Be careful not to overmix.
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Spoon the batter into the prepared cupcake cases, filling each to about ⅔ full. Bake for 20-22 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
STRAWBERRY CREAM CHEESE FROSTING
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Prepare the freeze-dried strawberries by blending them into a fine powder in a food processor or spice grinder. Alternatively, place them in a sturdy plastic bag and crush them with a rolling pin.
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In the bowl of a stand mixer with a paddle attachment (or a large bowl with a handheld electric beater), beat the softened unsalted butter and ½ cup of the icing sugar until light and creamy, typically for 3-4 minutes. Scrape down the sides of the bowl to ensure even mixing.
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Add the cream cheese to the butter mixture and beat well until the mixture is thick, smooth, and creamy. This should take about 1-2 minutes. Scrape down the bowl again.
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Gradually add the remaining icing sugar, ½ cup at a time, beating well after each addition until all the sugar is incorporated and the frosting is thick and pipeable.
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Add the tablespoon of coconut milk and the pinch of salt, then beat through until fully combined and the frosting reaches a smooth consistency.
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Finally, carefully beat in the freeze-dried strawberry powder until the frosting is uniformly pink and strawberry flavored.
ASSEMBLE
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Once the cupcakes have completely cooled, use a cupcake corer or a small paring knife to carefully cut a hole in the center of each cupcake, removing a small cone of cake. Fill each hole with a teaspoon of strawberry jam.
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Pipe the strawberry cream cheese frosting on top of each cupcake using a piping bag fitted with your favorite nozzle. Finish by garnishing each cupcake with half a fresh strawberry. Serve immediately or store as directed.
Notes
- I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide). Adjust accordingly if using a 15ml tablespoon.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- The cornflour / cornstarch in the recipe is correct. Using this results in softer cakes. The combination of plain (all-purpose) flour and cornflour is also known as cake flour – feel free to use cake flour for both if you have it.
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