Homemade Coconut Cream Cupcakes | Oi Boba

If you love light, fluffy bakes with a tropical twist, these Oi Boba Coconut Cream Cupcakes will be your new go-to treat. Made with Oi Boba’s premium Coconut Powder, this coconut cupcake recipe brings a subtle creaminess and natural coconut aroma into every bite, no artificial flavouring needed. They're an excellent easy dessert recipe and are perfect for Afternoon Tea Recipes or just because you’re craving something sweet and tropical.

Why You’ll Love These Coconut Cream Cupcakes (Made with Oi Boba Coconut Powder)

• Tropical Coconut Flavour: Oi Boba Coconut Powder adds natural creaminess and aroma without artificial additives, elevating this easy dessert recipe.

• Light and Moist Texture: These moist cupcakes bake up soft, tender, and light—the perfect antidote to dry cakes!

• Simple Ingredients: Easy to find, beginner-friendly, and no complicated steps, making this the ideal coconut cupcake recipe for beginners.

• Small-Batch Baking: Makes 6 cupcakes, perfect for a quick afternoon tea treat or small gathering.

• Triple Coconut Hit: Coconut in the sponge, in the cream topping, and toasted on top for maximum flavour.

Coconut Cupcakes (Makes 6)

Ingredients

• All-purpose flour (Plain Flour): $125\text{g}$ ($\approx 1$ cup)

• Caster Sugar: $100\text{g}$ (≈21 cup)

• Baking Powder: 121 tsp

• Oi Boba Coconut Powder: $20\text{g}$ ($\approx 2$ tbsp, for a stronger coconut flavour)

• Milk (Dairy or Coconut Milk): $120\text{ml}$ (≈21 cup)

• Neutral Vegetable Oil: $60\text{ml}$ (≈41 cup, e.g., canola or sunflower)

• 1 large egg ($\approx 50\text{g}$)

• Vanilla Extract: $1$ tsp (optional but helps balance sweetness)

• Toasted Coconut Flakes (for topping, optional)

Essential Coconut Cream Topping 🥥

• Full-Fat Coconut Cream (chilled from a can): $100\text{g}$

• Icing Sugar Mixture (Sifted): $100\text{g}$

Whisk the chilled coconut cream and icing sugar until light and fluffy. Do this just before assembly.

Instructions

1. Prep: Preheat oven to 175∘C (350∘F). Line a 6-cup muffin tray with cupcake liners.

2. Dry Mix: In a medium bowl, whisk together the flour, Caster Sugar, baking powder, and Oi Boba Coconut Powder until evenly combined.

3. Wet Mix: In another bowl, whisk the milk, oil, egg, and vanilla until smooth.

4. Combine: Gradually add the wet mixture into the dry ingredients. Stir only until just combined—do not overmix, as this creates tough cupcakes.

5. Bake: Divide batter evenly among the 6 prepared liners (fill about two-thirds full). Bake for $18$–$20$ minutes, or until a skewer inserted in the center comes out clean.

6. Cool: Let the moist cupcakes cool completely on a wire rack. Top generously with the prepared Coconut Cream Topping and sprinkle with toasted coconut flakes before serving. Enjoy your perfect Afternoon Tea treat!