Recipes

Blueberry Coconut Easter Cupcakes

These adorable Easter basket cupcakes are fun to make with the whole family—and a treat to eat

By BC Blueberries /

Looking for the perfect springtime dessert? Try these festive Easter cupcakes.

CUPCAKE INGREDIENTS

  • 1 1/2 cups all-purpose unbleached flour
  • 1 1/2 cups unsweetened coconut, finely shredded
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/8 tsp (pinch) salt
  • 1 cup white sugar
  • 1/2 cup coconut oil, melted and cooled
  • 2 large eggs, room temperature
  • 1/2 cup plain yogurt
  • 2 tsp lime zest, finely grated
  • 2 tsp lime juice, fresh
  • 2 cups frozen blueberries*, divided in half

FROSTING AND GARNISH INGREDIENTS

  • 1 cup finely shredded unsweetened coconut
  • 1/2 cup coconut oil, melted and cooled
  • 1/2 cup butter, room temperature
  • 1 tbsp lime zest, finely grated
  • 2 tbsp lime juice, fresh
  • 1/8 tsp (pinch) salt
  • 2 cups icing sugar, sifted
  • Green food colouring (two to three drops)

TOPPINGS

  • Chocolate eggs for the egg basket
  • 1/2 cup frozen blueberries

CUPCAKE INSTRUCTIONS

  1. Preheat oven to 350F/160C.
  2. In a bowl, combine flour, coconut, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, cream together sugar and coconut oil until light and fluffy. Beat in the eggs, one at a time.
  4. Add the yogurt, lime zest and lime juice.
  5. Slowly mix in the flour mixture.
  6. Gently fold in half of the frozen blueberries. Spoon batter into a lined muffin pan and top with the remaining 1 cup of blueberries.
  7. Bake in the middle rack of oven for 35 to 40 minutes or until cake tester comes out clean.
  8. Cool for 30 minutes in the muffin pan, then invert on a cooling rack. Cool completely before frosting.

FROSTING AND EGG BASKETS INSTRUCTIONS

  1. In a large bowl, using a hand mixer, cream together the shredded coconut, coconut oil, butter, lime zest, lime juice and salt. Blend in the sifted icing sugar until creamy. Add a few drops of green food colouring until icing looks like grass.
  2. Let icing stand for a few hours at room temperature to thicken.
  3. Frost onto cooled cupcakes. Garnish with frozen blueberries or chocolate eggs to complete your egg basket.

Yield: 12 large cupcakes 

*Frozen B.C. blueberries are still available in the frozen aisle of your local grocer during the springtime. Since fresh B.C. blueberry season doesn’t start until July, support your local growers by purchasing frozen blueberries that have the “B.C. Grown” label or “Packaged in B.C.” wording on the package.

For more ways on how to cook with frozen B.C. blueberries during the spring, visit bcblueberry.com and follow @bcblueberries on social. 

This recipe was originally published in April 2022.