Coconut Margarita Ice Cream Cupcakes
There are going to be a few ice cream cupcake posts over the next couple of days. I need to get them all in by the 30th. Be sure to check out the ice cream cupcake roundup at the end of the month (link at end of post).
I made these cupcakes before we started the kitchen renovation (you can even see them in the freezer picture from the first day post). Because I was trying not to throw away any food when the renovation started, I made some really random foods. I had some coconut creme left from the coconut lime cupcakes, and everyone loved those cupcakes so I decided to whip up a batch. I ended up having enough creme to make 3/4 of a batch of cupcakes. I can’t really say how many normal sized cupcakes that recipe would make because I made a variety of cupcakes. But don’t worry I am sure I’ll be making it again (I dipped some in leftover ganache for Hubby to take to work, the rest were used for these ice cream cupcakes).
Once the cupcakes were done, I just needed some ice cream to go with coconut. I headed up to the local JP Licks to see what flavors they had this month. It was my lucky day because they had “Fresh Margarita” Sorbet. As you all know, coconut and lime is one of my favorite flavor combos, so I got a pint without hesitation.
I decided to try a couple options with these cupcakes. For some of them, I did the same thing I did last year, where I had a layer of cupcake, then ice cream (sorbet in this case), then frosting (again, I used up some coconut cream cheese frosting I had in the fridge). For other cupcakes, I cut them in half and put the sorbet in the middle.
I liked the sandwich variety better because it wasn’t so cold against my teeth biting into the cupcake. Hubby also preferred the sandwich variety. But they were all delicious no matter what. *Note* I didn’t make these dairy free, but I did have to try one and they’re REALLY good. If you can find margarita sorbet, I highly recommend this combo.
Coconut cream cheese frosting – from Hello! Cupcake
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
Beat the cream cheese and butter in a mixer bowl until light and fluffy.
Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream.
Beat in the salt, coconut flavoring, and vanilla extract.
Continue beating until mixture is smooth and spreadable.
Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin.
Fold in the shredded coconut.
I am submitting these cupcakes into the blogging event hosted by Cupcake Project and Scoopalicious. Be sure to check back to vote for their reader’s choice cupcakes. Voting will be the first week in June.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Hm…domes…good for cupcakes, sorta annoying for layer cakes. 🙂
I wonder if you bumped up the baking temperature a bit, if the cupcakes would have a more dramatic rise? Obviously you’d need to reduce the baking time…but you knew that. 😉
It doesn’t look like any of the white cakes I’ve made in cupcake form have had a nicely domed top, but Dorie’s Perfect Party Cake was the most rounded. It’s a great tasting cake too.
Go-tos are ALWAYS good to find. I’m going to have to try these because I am still on the lookout for a go-to white cake. They look awesome!
These look awesome! I understand your desire for that perfect dome, though.
I’m happy to have one for chocolate cake, but I wish I had more go-tos! I think part of my problem is that I rarely repeat things. I just keep trekking down that endless “to bake” list of mine… Haha
Oh my word! You sound like me talking about “go to” recipes. That is my quest in life…well, in baking anyway. AND white cake is one that I have NOT found a “go to” recipe for and believe me, I have been searching for years. Literally. I also came across Bridgette’s blog where she did the white cake comparisons and I forget which one I chose to make, but I did not care for the results at all. Sigh. I was disappointed because I was certain that I would no longer have to search. I’m still at it. I also agree with you on the dome part. I definitely want my cupcakes to have a dome on them and if they don’t, I consider them a failure – no matter how good they taste. I’m kind of obsessed with the whole doming aspect.
Well, it looks like you have possibly found your “go to” white cake recipe. I guess I will keep searching. Your look amazing. Seriously – I feel like reaching through my computer screen and eating that cupcake that you have cut in half. Yummy!
Good post! Thanks for sharing.
These are beautiful! I also like domed cupcakes, but it never works out that way.
This recipe is my go-to for white cake, too!! I’m so happy to see someone else post about it.
I love the crumb on those!
You might try starting your cupcakes at about 25 degrees more than usual, then when they just start to doom, reduce the temp back down. This has worked for me when I have had a flat top type batter.
I have always had a similar problem so I thought i would do some searching and came upon this comment…
http://cakecentral.com/cake-decorating-ftopict-603740-.html
Give it a try and let us know if it works!
-Vanessa
i found it, this is my go to white cupcake recipe. even tho they dont rise like i would like i have been searching and searching for months for a white base cupcake. i took this recipe and made from it a chai cupcake with cardamom whipped cream frosting. it was amazing!!!! now am trying a peaches and cream cupcake, am a little concerned, it was very wet. we will see may need to cut some of the milk. thanks!!!!!!
i found it, this is my go to white cupcake recipe. even tho they dont rise like i would like i have been searching and searching for months for a white base cupcake. i took this recipe and made from it a chai cupcake with cardamom whipped cream frosting. it was amazing!!!! now am trying a peaches and cream cupcake, am a little concerned, it was very wet. we will see may need to cut some of the milk. thanks!!!!!!
Is this beaten or unbeaten egg whites? Thanks!
where is the recipe for the buttercream?
beantownbaker — March 13th, 2013 @ 8:50 pm
Here is the recipe for the buttercream
Hello. I found your site off pinterest in a continuing search for the perfect white cake. I have possibly a very strange question, and i’m hoping you can help guide me here. I’m doing a birthday cake for my husband and my daughter, and I’m making it a flag inside (red and white layers w/ a blue center circle). my husband loves red velvet, so i’m hoping to do that for the red layers, but i’m having a hard time figuring out the perfect mix of flavors to do the white layers? would this recipe mix well w/ red velvet?
beantownbaker — October 8th, 2013 @ 7:07 pm
I think this recipe would go great with red velvet. I love the idea of a flag cake, although I’ve never made one myself.
My first cake made from scratch and this recipe made it a success. Super happy with the results. Thank you!
beantownbaker — November 11th, 2013 @ 9:09 pm
So glad you enjoyed the recipe! Great job in taking on the challenge of making a cake from scratch.
Hi! I found this recipe whilst searching for one to make a purple ombre layer cake for my best friend’s birthday. However, I am from the UK and whilst having US measuring cups, I don’t really know what cake flour is? I’m sorry if this sounds ridiculous but we don’t have it over here! Can I use Plain Flour instead as the recipe includes a raising agent? And is it the cake flour that gives the cake its white colour? Please help! Kindest regards, Naomi x
beantownbaker — September 2nd, 2014 @ 7:20 pm
The white color of the cake comes from the fact that there are no egg yolks in the recipe. I have never substituted anything for cake flour, but here is what Joy the Baker has to say about it: http://joythebaker.com/2013/12/baking-101-the-best-cake-flour-substitute/
Hi, I’m baking a bday cake for my sis and I’m attempting to make the purple ombré cake too. Will be using the white cake recipe. Just wondering
1. Can I still use the same 24 cupcakes quantity to make 3 layers of 6″ round cakes?
2. Would the cake be still moist if I bake the cake 1 day ahead?
Thank u so much!