White Chip-Coconut Cupcakes

White Chocolate-Coconut Cupcakes

Yield: 5 cupcakes
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 1 hour
  • Total Time: 1 hour, 35 minutes


For the Cupcakes:

  • 4 tablespoons unsalted butter, softened
  • ¼ c. Swerve
  • 3 eggs, room temperature
  • 1 teaspoon vanilla
  • ⅓ cup coconut flour
  • ½ teaspoon baking powder
  • 1 tablespoon coconut milk

For the Frosting

  • ½ cup Bake Believe® White Baking Chips
  • 4 tablespoons unsalted butter, softened
  • ¼ cup Confectioners Swerve
  • ⅛ teaspoon coconut extract
  • Pinch of salt
  • 2 tablespoons shredded coconut


  1. Preheat the oven to 350°F.  Line a cupcake pan with 5 paper liners.
  2. In a medium bowl, beat together the 4 tablespoons unsalted butter and ¼ cup Swerve with an electric mixer until light and fluffy.
  3. Add the eggs, one at a time, to the butter mixture, mixing after each addition.
  4. Stir in the vanilla.
  5. Add the coconut flour and baking powder, then mix thoroughly.
  6. Mix in the coconut milk.
  7. Divide the cupcake batter evenly among the 5 cupcake liners.
  8. Bake the cupcakes until they puff the middle and spring back when pressed lightly, about 18 minutes.
  9. Allow the cupcakes to cool for 15 minutes, then transfer to the refrigerator to chill for 45 minutes more.
  10. In the meantime, make the frosting.
  11. Place the white chips in a heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  12. Add the softened butter to a medium bowl and beat in the Confectioners Swerve with an electric mixer.
  13. Beat the melted white chips into the butter mixture, a little at a time.
  14. Mix in the coconut extract and salt.
  15. Refrigerate the frosting for 15 minutes to firm up.
  16. Beat the frosting with the electric mixer until it becomes light and fluffy, about 3 minutes.
  17. Transfer the frosting to a piping bag.
  18. Pipe the frosting onto the cooled cupcakes.
  19. Sprinkle the cupcakes with the shredded coconut.
  20. Enjoy right away or store in an airtight container in the refrigerator for up to 4 days.