Coconut & Herbal Mint Cupcakes with Honey and Coconut Cream Cheese Frosting

Sunday, June 27, 2010

I'm taking a few days away from the blog to recuperate a bit after a chaotic week of work and school which left me a little sick. I'll be reposting some of my favorite restin' and relaxin' recipes and posts up for the next few days should you be in the same boat as me. ~Garrett

This cupcake certainly raised some eyebrows. I based it off this recipe after the idea of translating it into a cupcake wandered into my head. I've never had a cake that was so fragrant with the taste of herbal mint. It's refreshing; think a Eucalyptus sauna for your mouth. It leaves you feeling so "Ahhhhhhhhh..." The cake is unlike anything I've ever really tasted before; sweetened by honey and coconut milk the cake tastes light - an herbal infused pastry.

I actively went out of my way at work to make people try and taste them so I could get feedback, all of which was very positive. People described them as earthy and organic. Light and refreshing. Unique and relaxing. The perfect dessert after a spicy Thai meal, a hypothesis we tested and afterward declared successful.

The mint is the star ingredient. Be sure to use your favorite variety of fresh mint, peppermint or spearmint being choice options if you or someone you knows grows it. Cool and refreshing, and the coconut imbues it with a bit of a relaxed exoticism. The honey comes in at the end and sweetens the whole deal.

It's a simple recipe I based off of my previous coconut cupcake recipe. This cupcake could be served at parties, but I encourage you to eat one by your quiet lonesome with a good book in a shady spot outside.

Coconut Milk Cupcakes
Makes 16-20 cupcakes / 350 F oven

What You'll Need...
3/4 cup of unsalted butter, room temperature
1 heaping cup of sugar
2 teaspoons of honey
3 eggs, room temperature
1 cup of canned coconut milk
1/4 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of kosher salt
1 teaspoon of baking powder
1/2 - 3/4 cup of sweetened dessicated coconut
1/2 cup of fresh mint leaves

What You'll Do...
1) Simmer the coconut milk with the mint until bubbles form around the side. Take off the heat and let sit for 2-4 hours, the longer the better. Strain out the mint leaves and measure out one cup of the coconut milk. (Reheat the rest as tea for yourself, yum!)

2) Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing. Add the honey and mix throughly.

3) Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).

4) Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.

5) Fold in the coconut. Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.

Coconut Cream Cheese Frosting
What You'll Need...
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered
1/4 cup of sweetened dessicated coconut

What You'll Do...
1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2) Slowly add the powdered sugar. Fold in the coconut.
3) Brush the cupcakes with a bit of cooled honey and let cool. This step is optional, but tasty. 4) Spread the frosting onto cooled cupcakes. Garnish with fresh mint or extra coconut if desired.


  1. I am wondering where I can get "sweetened dessicated coconut" at? I love mint + coconut + cupcake combination. Thank you.

  2. Illiya - you can get shredded and dessicated coconut over in the baking aisle of most supermarkets.

  3. and now I am going to give you a leetle baker push.

    try this recipe with 25% whole wheat pastry flour (look at Heidi's book for an explanation why) and grate some of your own fresh coconut-- freeze it to keep it from going off.

    take these to the next level, G, for I think you've got something here...

    xo shuna

  4. Why, oh why don't I live closer to you and the amazing things you pull out of your oven? (sigh). Your co-workers don't know how good they've got it.

    Want to move to Seattle? There's a cute place available down the street:-)

  5. shuna - will def try to give that a try... never worked with fresh coconut before. i hope you make it and give me some feedback too! ;)

    tea - seattle might be a nice change ;)

  6. I adore coconut cupcakes (I use Ina Garten's recipe) but the addition of mint sounds really intriguing. Though you're really tempting me with all of these cupcake recipes...its almost summer. I'm supposed to be dieting for swimsuit season!

  7. It sounds very refreshing, something you'd want to eat on a hot summer day! Yum!

  8. You have completely outdone yourself with these cupcakes. They look and sound DIVINE!

    Ari (Baking and Books)

  9. These sound great!

    Is the dessicated coconut you used in powder, flake or shredded form?

  10. Jeremy - I used the shredded coconut for this.

  11. If you know of my husband's obsession with coconut, you know that I will definitely be trying your delicious recipe for him.

    Just drool worthy.

  12. I love all these unique cupcake flavors you make! Reminds me of my own explorations in making new and interesting ice cream flavors...

  13. what an interesting combination! sounds lovely. did you use cake flour or AP flour, may i ask? thanks!

  14. Carol- i used AP flour since it's what I had

  15. I had already been planning to make my coconut cupcakes today... and stumbled on your site! I'm so glad I decided on the coconut, these look Gaaawwwgious!


  16. Thanks a lot for this recipe, sounds so tasty! I'm gonna make them for my anniversary :)

  17. Wow, I'll definitely be trying this out--maybe with the small addition of some lime zest in the cake and some lime juice in the frosting to really kick it up, like mojito cupcakes!

  18. Very inventive recipe. Love it! I will have to try this one, for certain. Thanks for sharing!

  19. hmmmm I am not a fan of cupcakes, I think I will just throw this in a cake pan. Huge fan of coconut and I have a ton of mint in the garden. You can get frozen fresh shredded coconut at the asian grocery stores around town by the way.

  20. These look amazing. I can't wait to try them!


Hey, you're leaving a comment! That's pretty darn cool, so thanks. If you have any questions or have found an error on the site or with a recipe, please e-mail me and I will reply as soon as possible.

Vanilla Garlic All rights reserved © Blog Milk Powered by Blogger