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–+ servings
bohemian styled decorative cupcake treats

Boho Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine Fusion
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack
  • 1 Piping bag (optional)
  • 1 piping tip (optional)

Ingredients
  

  • 190 gram all-purpose flour sifted
  • 150 gram granulated sugar
  • 3/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 120 milliliter whole milk room temperature
  • 60 milliliter strong brewed coffee cooled
  • 120 milliliter vegetable oil or melted coconut oil
  • 2 large eggs room temperature
  • 3/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 60 gram shredded coconut unsweetened; divided
  • 40 gram chopped pistachios unsalted; divided
  • 2 tablespoon mini dark chocolate chips
  • 115 gram unsalted butter for frosting; softened
  • 200 gram cream cheese for frosting; softened
  • 1 300–350 g powdered sugar for frosting; sifted
  • 1 teaspoon vanilla extract for frosting
  • 1 tablespoon milk or cream for frosting; as needed
  • 1/2 teaspoon ground cinnamon for frosting
  • 1 tablespoon honey or maple syrup for drizzle, optional
  • 1 tablespoon edible dried rose petals or other edible flowers optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom until well combined.
  • In another medium bowl whisk together sugar, milk, coffee, oil, eggs, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and mix gently with a whisk or spatula until just combined and no dry streaks remain.
  • Fold in 40 g shredded coconut, 25 g chopped pistachios, and mini dark chocolate chips until evenly distributed.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the tin to a cooling rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the tin and let them cool completely on the rack for at least 25 minutes before frosting.
  • While the cupcakes cool, beat the softened butter and cream cheese together in a bowl with a mixer until light and creamy, about 2–3 minutes.
  • Gradually add powdered sugar, vanilla, cinnamon, and a splash of milk or cream, beating until the frosting is smooth, fluffy, and spreadable.
  • If using a piping bag, fit it with a tip, fill with frosting, and chill for 5–10 minutes if the frosting feels too soft.
  • Once the cupcakes are completely cool, pipe or spread the cinnamon-cream cheese frosting generously on top of each cupcake.
  • Garnish each cupcake with the remaining shredded coconut and chopped pistachios, plus edible flowers and a light honey or maple drizzle if using.
  • Refrigerate the frosted cupcakes for 10–15 minutes to help the frosting set slightly before serving if your kitchen is warm.

Notes

For best texture, do not overmix the batter once the dry ingredients are added, and ensure eggs and dairy are at room temperature to help the cupcakes rise evenly and stay tender; if you live in a hot climate, store the frosted cupcakes in the refrigerator and bring them to room temperature for 15–20 minutes before serving, and feel free to customize the “boho” vibe by swapping nuts, spices, and toppings—such as using almonds, hazelnuts, ginger, or orange zest—while keeping the batter ratios the same for reliable results.
Tried this recipe?Let us know how it was!