Ingredients
3 1/4 c. all-purpose flour
1 3/4 c. granulated sugar, divided
1 tsp. kosher salt
1/4 tsp. baking soda
1 tbsp. baking powder
1 c. buttermilk, room temperature
5 large egg yolks
1/4 c. canola oil
2 tbsp. pure vanilla extract
1 1/2 c. butter, melted
1/3 c. egg whites
1 3/4 c. butter, room temperature
9 c. powdered sugar
15 oz. sweetened cream of coconut
2 tbsp. sweetened coconut flakes, plus more for garnish
Pastel-colored jelly beans, for topping
Preparation
Step 1Preheat oven to 275º and line standard or small muffin tins with paper liners. In a large bowl, combine flour, 1 1/2 cups granulated sugar, salt, baking soda and baking powder, then set aside.
Step 2In the bowl of an electric mixer, whisk together buttermilk, egg yolks, oil and vanilla, then slowly incorporate melted butter. Pour dry ingredients into creamed butter mixture and mix on low. Set aside.
Step 3In a large bowl, whisk egg whites, slowly incorporating the remaining 1/4 cup granulated sugar until soft peaks form. Fold peaked egg whites into batter and mix on low speed until mixture comes together.
Step 4Using a scoop, divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Transfer muffin tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
Step 5Make buttercream: In a large bowl, beat butter until smooth, then slowly incorporate sugar. Add cream of coconut and coconut flakes to mixture and beat until fluffy, 3 minutes.Step 6Fill pastry bag with buttercream. For large cupcakes, insert tip of piping bag into cupcakes, squeezing until cake pushes back, being careful not to overfill. Squeeze buttercream onto top of cupcake. Using a small offset spatula, spread cupcake with frosting. For mini cupcakes, use round tip and pipe buttercream in a dollop on top of cupcake.
Step 7 Garnish with coconut flakes and three jelly beans to create nest effect, if desired. If making mini cupcakes, serve in an empty egg carton.Step 8 Cupcakes can be stored overnight at room temperature, or frozen without buttercream up to 2 months in an airtight container.
