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
Author Bullock's Buzz


  • 2 2/3 C flour
  • 5 TBS cornstarch
  • 2 tsp baking powder
  • 1/4 baking soda
  • 1/2 tsp salt
  • 2/3 C unsalted sweet cream butter softened
  • 6 TBS oil
  • 1 1/2 C sugar
  • 4 Larger eggs
  • 2 tsp vanilla
  • 1/2 C whole milk
  • 1/2 C buttermilk
  • Caramel sauce to drizzle
  • 1/2 C shredded coconut
  • Box of Samoa Girl Scout Cookies
  • 1 C unsalted sweet cream butter
  • 3 C powder sugar
  • 1/4 C coconut
  • 5 TBS heavy whipping cream
  • 2 tsp caramel


  2. Begin by preheating the oven to 350 degrees, and fill the cupcake pan with liners.
  3. In a medium sized bowl, combine the flour, cornstarch, baking soda, powder and salt, mixing well. Set this bowl off to the side.
  4. In a mixer bowl, cream the butter and sugar until it is light and fluffy.
  5. Now add the oil to the butter and sugar mixture, followed by the eggs - one at a time. Make sure you allow each egg to become fully incorporated into the mix before adding the next.
  6. Add the vanilla.
  7. Next, in either a glass or another small bowl, combine both milks, stir, then pour into the bowl with the dry ingredients, stirring as you go.
  8. Now slowly add this mixture into the mixer bowl, 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.
  9. Use a 1/4 measuring cup and a spoon and spoon the batter into the liners.
  10. Bake at 350° for 21 minutes.
  12. Add all ingredients into a standing mixer and mix until combined and stiff peaks form.
  13. If powder sugar pebbles form, add in 1-2 more tbsp heavy cream.
  14. If too thin add in 1/2 C powder sugar.
  15. Mix until the frosting is stiff and doesn't fall off a spoon.
  17. Add frosting into a star tipped piping bag, frost the cupcakes
  18. Drizzle caramel and sprinkle coconut
  19. Top with a Samoa cookie.

Recipe Notes