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A single cupcake in a blue case. The cupcake has been decorated with Swiss meringue buttercream icing, a Bounty bar and blue sugar sprinkle

Bounty Cupcakes

Course: Cupcakes
Cuisine: British
Keyword: Bounty Cupcakes
Skill level: Easy
Prep Time: 25 minutes
Cook Time: 18 minutes
Servings: 12 cupcakes
Calories: 688kcal
Author: Amy Treasure
Light coconut and Bounty vanilla sponge cupcakes topped with delicious silky smooth coconut Swiss meringue buttercream and decorated with a Bounty bar.
Print Recipe



  • 175 g self-raising flour
  • 140 g caster sugar
  • 50 g desiccated coconut
  • 140 g unsalted butter softened
  • 1 tsp vanilla extract
  • 2 large eggs
  • 4 tbsp whole milk
  • 4 Bounty bars chopped (8 individual bars)

Coconut Swiss Meringue Buttercream

  • 200 g egg whites (approx 6 large eggs)
  • 200 g caster sugar
  • 500 g unsalted butter softened
  • 1 tsp coconut extract
  • Bounty bars to decorate



  • Preheat your oven to 190ºC/ 170ºC FAN/ Gas 5
  • Add all the cupcake ingredients to a large mixing bowl and beat until light and fluffy
  • Divide the mixture between 12 cupcake cases, filling them 3/4 full
  • Bake for 18-20 minutes or until a skewer inserted comes out clean
  • Transfer the cupcakes to a wire rack and leave them to cool

Coconut Swiss Meringue Buttercream (see subheading in body of post for detailed instructions)

  • Add egg whites and caster sugar to a mixing bowl and heat using double boiler method
  • Whisk the egg whites and sugar for 3-4 minutes until you can feel no sugar grain when it's tested between your fingers
  • Transfer bowl to stand mixer with whisk attachment. Whisk on high speed for 5 minutes until mixture is bright white, thick, glossy and forming stiff peaks
  • Add butter a tablespoon at a time. If the mixture splits keep beating until it comes together
  • Add coconut extract and mix well
  • Transfer to a piping bag and pipe swirls on top of cupcakes
  • Decorate with a Bounty bar



Please see 'Coconut Swiss Meringue Buttercream' subheading for detailed instructions on how to make the frosting.
These cupcakes will keep for 3-4 days if stored in an airtight container.


Calories: 688kcal | Carbohydrates: 40g | Protein: 5g | Fat: 47g | Saturated Fat: 30g | Cholesterol: 146mg | Sodium: 39mg | Potassium: 84mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1380IU | Calcium: 27mg | Iron: 0.3mg