Home Recipe Dessert Recipes Blueberry Coconut Cupcakes

Blueberry Coconut Cupcakes

blueberry coconut cupcakes
  • (1 large) Yukon Gold potato, peeled and cut into small chunks
  • (3/4 cup) whole-wheat pastry flour
  • (3/4 cup) cake flour
  • (1 1/2 tsp.) baking powder
  • (1/2 tsp.) baking soda
  • (1/2 tsp.) salt
  • (3/4 cup) granulated sugar
  • (1/4 cup) canola oil
  • (1 large) egg
  • (1/2 tsp. plus 1/4 tsp.) coconut extract
  • (1/2 cup) nonfat buttermilk (see Tip)
  • (1 cup) blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish
  • (3/4 cup) granulated sugar
  • (3 Tbsp.) water
  • (4 tsp.) dried egg whites (Just Whites), reconstituted according to package directions
  • (1/4 tsp.) cream of tartar
  • (2-3 Tbsp.) blueberry preserves or jam

Blueberry Coconut Cupcakes

Sweet frosted blueberry coconut cupcakes made with potatoes and whole-wheat flour!

Preparation Time
About 45 minutes
Cook Time
About 35 minutes


  1. 1Preheat oven to 350°F. Place 12 paper muffin cups in a muffin pan.
  2. 2In a small saucepan, cover potato with water and place over high heat to boil. Cook 8-10 minutes, drain and place in a small bowl. Mash with a fork, set aside 3/4 cup to cool.

  3. 3In a medium bowl, combine flours, baking powder, baking soda and 1/2 tsp. salt, set aside. Use an electric mixer on medium to beat together sugar and oil. Add egg, 1/2 tsp. extract and reserved potato.

  4. 4Alternately add flour mixture and buttermilk, starting and ending with the flour mixture and beating well after each addition. Add 1 cup blueberries, fold to combine.

  5. 5Fill each muffin cup with batter and bake 22-24 minutes, or until a toothpick comes out clean. Cool on wire rack. Meanwhile, fill a large saucepan with 2 in. of water. Place over medium-high heat to simmer.

  6. 6Place a large metal or glass bowl on top of the saucepan. Add 3/4 cup sugar and 3 Tbsp. water to the bowl and stir until sugar is melted.
  7. 7While beating with a hand mixer, add reconstituted egg whites, cream of tartar and a pinch of salt. Beat 5-7 minutes or until thick and glossy. Remove from heat, beat another minute.

  8. 8Add 2 Tbsp. blueberry preserves and 1/4 tsp. extract, beat to combine. Frost cupcakes, top each one with a blueberry and serve.

Nutritional Information

Serving Size: 1 cupcake

Amount Per Serving:
  • Calories 206
  • Total Fat 1 g
  • Total Carbohydrate 47 g
  • Protein 3 g
  • Cholesterol 18 mg
  • Sodium 439 mg
  • Fiber 1 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.