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Samoa Cupcakes

These light and moist Samoa Cupcakes are made with rich vanilla, buttermilk and sweet cream butter topped off with a mouth-watering Coconut Caramel Frosting, and then crowned with a Samoa cookie.
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 12 cupcakes
Author Bullock's Buzz
Cost $12

Ingredients

Cupcake Ingredients

  • 2 ⅔ cups flour
  • 5 tbsp cornstarch
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • cup unsalted sweet cream butter softened
  • 6 tbsp oil
  • 1 ½ cup sugar
  • 4 large eggs
  • 2 tsp vanilla
  • ½ cup whole milk
  • ½ cup buttermilk
  • ½ cup shredded coconut
  • 1 box Samoa Girl Scout Cookies

Coconut Caramel Frosting Ingredients

  • 1 cup unsalted sweet cream butter
  • 3 cup powder sugar
  • ¼ cup coconut
  • 5 tbsp heavy whipping cream
  • 2 tsp caramel

Cupcake Toppings

  • 1 jar caramel sauce

Instructions

Cupcake Instructions

  • Preheat the oven to 350 degrees, and fill the cupcake pan with liners.
  • In a medium-sized bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Mix well. Set this bowl off to the side.
  • In a mixer bowl, cream the butter and sugar until it is light and fluffy.
  • Now add the oil to the butter and sugar mixture, mixing well.
  • Add in the eggs, one at a time mixing well until each is completely incorporated before you add the next.
  • Add in the vanilla.
  • Next, in either a glass or a third small bowl, combine both kinds of milk, stirring to combine.
  • Slowly add the milk mixture and the flour mixture into the bowl that has the creamed butter, eggs and sugar mixture, alternating as you go and making sure it becomes completely incorporated. I like to let my mixer run for about 30 seconds, then scrape the edges of the bowl, and then let it run for 30 more seconds. This ensures that all ingredients are completely combined. You should now have a nice, smooth cupcake batter.
  • Using either a cookie scoop or a ¼ measuring cup and spoon fill the liners with the batter.
  • Bake at 350° for 21 minutes.

Frosting Instructions

  • Add all ingredients into a standing mixer and mix until combined and stiff peaks form.
  • If powder sugar pebbles form, add in 1-2 more tbsp heavy cream.
  • If too thin add in 1/2 C powder sugar.
  • Mix until the frosting is stiff and doesn't fall off a spoon.

Putting It Together

  • Add frosting into a star tipped piping bag, frost the cupcakes
  • Drizzle caramel over the frosting followed by a sprinkle of coconut.
  • Top with a Samoa cookie.

Notes

Enjoy!

Nutrition

Serving: 1cupcake