Coconut Cupcakes
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Indulge in these delightful Coconut Cupcakes, bursting with a luscious coconut flavor in both the cake and frosting! A true family favorite that brings back sweet memories with every bite. Perfect for any occasion, these cupcakes are sure to become a staple in your dessert lineup.
This delightful cupcake swaps out regular milk for creamy coconut milk and replaces oil with rich butter, infusing every bite with a luscious flavor. With shredded coconut blended throughout, these cupcakes are a divine experience that truly outshine the rest.
You won’t believe how light and airy this coconut cupcake is compared to others! Topped with luscious coconut cream cheese frosting, every bite is a delightful blend of sweetness and exotic flavor that lingers just enough to keep you coming back for more.
Honestly, I think this is the ultimate coconut cupcake recipe, so easy and absolutely irresistible!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour: Cake flour is the secret to the light and airy cake texture.
- Baking powder: Gives the cupcakes rise.
- Salt: To balance the sweetness.
- Sugar: Granulated sugar sweetens the cupcakes. Powdered sugar is used to sweeten the frosting.
- Butter: Unsalted sweet cream butter is perfect for baking.
- Coconut and vanilla extracts: They work together to create a flavorful cupcake.
- Eggs: Make sure they are at room temperature before using them.
- Coconut milk: Look for unsweetened coconut milk in a can and give it a good shake before opening.
- Shredded coconut: Adds even more coconut flavor to the cake and frosting.
- Cream cheese: Adds a subtle tang to the sweet coconut frosting.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Combine the dry ingredients. Whisk the flour, baking powder, and salt in a small bowl.
- Combine the wet ingredients. Cream the butter and sugar together. Mix in the extracts and eggs.
- Mix in half the flour mixture, followed by the coconut milk, then the remaining flour mixture.
- Stir in the shredded coconut.
- Divide batter between paper-lined muffin cups and bake.
- Make the frosting. Cream butter and cream cheese until smooth. Gradually beat in powdered sugar, extracts, and coconut milk.
- Frost the cooled cupcakes and sprinkle with shredded coconut.
Tips For Success
- Make sure the butter is nice and soft. I like to leave it out for almost an hour before using it.
- All cold ingredients should be at room temperature to ensure proper emulsion of the batter.
- Don’t overbake the cupcakes. Overbaking will lead to a drier texture.
- Coconut cream can be used in place of coconut milk for more coconut flavor.
More Recipes You’ll Love
- Coconut Cake
- Coconut Buttercream Frosting
- Chocolate Coconut Cake
- Coconut Macaroons
- Coconut Cream Pie
- White Chocolate Chip Cookies with Toasted Coconut
- Coconut Cheesecake
Coconut Cupcakes
Ingredients
For the cupcakes
- 2 ½ cups (300 g) cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups (400 g) granulated sugar
- 1 cup (226 g) unsalted butter, room temperature
- 1 teaspoon coconut extract
- 1 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1 cup (240 ml) canned unsweetened coconut milk, shaken or stirred well
- 1 cup (120 g) sweetened shredded sweetened coconut
For the frosting
- ¾ cup (169 g) unsalted butter, room temperature
- 8 ounces (226 g) cream cheese, room temperature
- 6 cups (720 g) confectioners’ sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 tablespoons canned unsweetened coconut milk, shaken or stirred well
- ½ cup (60 g) shredded sweetened coconut
Instructions
Make the cake
- Preheat the oven to 350℉. Line 2 muffin pans with paper liners.
- In a medium bowl, whisk the flour, baking powder, and salt together.
- In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl and handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes.
- Beat in the coconut extract and vanilla. Add the eggs, one at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.
- Add half the flour mixture and mix on low speed until just combined. Add the coconut milk, followed by the remaining flour mixture and mix on low speed until just combined.
- Gently stir in the shredded coconut.
- Fill the prepared muffin cups ⅔ full with batter. Bake for 20-30 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs attached.
- Let the cupcakes cool in the pan for 5 minutes then transfer to a wire rack to cool completely before frosting.
Make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl and handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and free of lumps.
- Gradually add the powdered sugar mixing well after each addition, until fully combined and smooth.
- Add the coconut extract, vanilla, and coconut milk, and mix on medium-low speed until frosting is light and fluffy, about 1 minute.
- Frost cupcakes as desired then sprinkle with shredded coconut.
Notes
- Storage: Cupcakes can be stored for up to 3 days in an airtight container at room temperature.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.