Coconut Cupcakes

Coconut lovers look no further! This is the only coconut cupcake recipe you will ever need.

These cupcakes received rave reviews from my family, co-workers, and neighbors. Yes, I shared.  I just couldn’t have these lovely treats sitting in my kitchen mocking me.

Full of coconut flavor that just can’t be resisted.  Even my husband (not much of a coconut fan) praised the flavor of these cupcakes.

They just scream Spring and Easter!

Coconut Cupcakes on a black background.

Why You’ll Love this Recipe

  • Moist, tender crumb
  • Full of coconut flavor
  • Perfect for parties, gatherings, or just dessert for the family
  • Easy to make but very impressive

Tips

  • Always measure your flour properly. Aerate, spoon, and swoop level.
  • Room temperature eggs and dairy always incorporate better into the batter.
  • Be sure to stir the coconut milk thoroughly.
  • If you prefer you can toast the coconut.
  • For an even stronger coconut flavor use coconut extract. I personally think they are perfect the way the recipe is written.

How to Make Coconut Cupcakes

Preheat the oven to 350ΒΊF degrees. Prepare a muffin tin with paper liners or baking spray. Let cool completely before frosting.

In a medium bowl whisk the flour, baking powder, salt, and baking soda.

In a separate mixing bowl using an electric mixer, cream the room temperature butter and sugar together until light and fluffy about 3 minutes.

Beat in the egg and egg white, one at a time.

Add the vanilla extract and mix well.

Add the flour mixture to creamed mixture alternately with coconut milk (the batter will be thick) scraping down the sides as needed.

Divide the batter evenly among the cupcake tin, filling about 2/3 full.

Baked cupcakes in the muffin pan on a wire rack.

Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Once cooled prepare the frosting.

Beat the butter, vanilla, and almond extract until creamy. Mix in the salt. Add the powdered sugar 1 cup at a time, alternating with coconut milk, beating until combined.

Frost the cupcakes and top with the shredded coconut. You can certainly use toasted coconut but we prefer it untoasted.

Coconut cupcakes are perfect for the home baker who isn’t quite comfortable with piping icing.  (At least I try, right?) You’re going to sprinkle or dunk the icing in the sweetened coconut which will hide any icing imperfections.

I dunked my cupcakes, it just seemed easier and the coconut held better.

Coconut cupcakes lined up on a black background.

The coconut milk in these cupcakes not only adds tremendous flavor but it also keeps them moist.

Storage and Freezing

  • Storage – Store the cupcakes in an air-tight container at room temperature for up to 4 days.
  • Freezing – Unfrosted cupcakes, stored in a freezer-safe, air-tight container for up to 1 month. Thaw in the refrigerator overnight, then frost them as instructed.

Coconut Cupcakes Recipe

From scratch coconut cupcakes. Coconut lovers look no further this is THE recipe!
5 from 8 votes
Print Pin Rate
Course: cupcakes, Dessert
Cuisine: American
Keyword: cake, coconut, creamy, cupcakes, moist, spring
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 388kcal
Author: Leigh Harris

Ingredients
 

Cupcakes

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup coconut milk, full fat, thoroughly stirred

Frosting:

  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups powdered sugar
  • 1/4 teaspoon salt
  • 4 tablespoons coconut milk
  • 1 1/2 cups sweetened shredded coconut (topping)

Instructions

  • In a medium bowl combine the flour, baking soda, baking powder, and salt.
  • In a separate mixing bowl, cream the butter and sugar.
  • Beat in the egg and egg white, one at a time. Add the vanilla; mix well.
  • Add the flour mixture to creamed mixture alternately with coconut milk (the batter will be thick).
  • Fill greased or paper-lined muffin cups 2/3 full.
  • Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • Allow to cool completely before frosting.

Frosting

  • Beat butter, vanilla, and almond extract until creamy. Add salt.
  • Add powdered sugar 1 cup at a time, alternating with coconut milk, beating until combined.
  • Frost the cupcakes then sprinkle or dip in the coconut.

Nutrition

Serving: 1Cupcake | Calories: 388kcal | Carbohydrates: 57g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 289mg | Potassium: 42mg | Fiber: 1g | Sugar: 47g | Vitamin A: 495IU | Calcium: 21mg | Iron: 0.8mg

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46 Comments

  1. I’m like your husband about coconut-not a fan, but these actually look really good. Thanks for sharing :). I don’t think I’ve ever made homemade cupcakes. I could probably manage these though!

  2. These look SO YUMMY!!! Hubby is nuts about coconut anything. I’m always on the prowl for new coconut desserts to surprise him with. One thing, I definitely do not cook enough with coconut milk! It’s so genius to add it into the cupcakes. Thanks for sharing your recipe!

  3. Ooh, I love coconut! Thanks so much for joining Turn it Up Tuesday, and congrats on being featured! I can see why; these look amazing!

  4. You Coconut Cupcakes look beautiful – so fresh and tasty! I really do love coconut so they are going on my must make list!! Thank you for bringing this delicious recipe to the Hearth and Soul Hop.5 stars

  5. I love anything with coconut on it, in it, with it. What a great idea if you aren’t good with a piping bag. Thanks for linking up to Share With Me #sharewithme5 stars

  6. Oh, coconut is my favorite! I’ll be pinning this for future use. Thanks so much for sharing and linking up with us at You Link It, We Make it!

  7. These look SO good! We love coconut in this house and I’ve never had a coconut cupcake. Can’t wait to try these! Thanks so much for linking up with us in the #BestoftheBlogosphere Link-Up! Hope to see you again tomorrow πŸ™‚

  8. Made these today for Easter Sunday. I am going to make a cream cheese frosting and decorate them with coconut and a few jelly beans, yum. I substituted coconut liquor for the vanilla. I will let you know if my guests are impressed (they’d better be). Thanks for this easy delicious recipe.

    1. LOL I hope your guests enjoy them as much as we do! Thank you for stopping by and dropping me a note! πŸ™‚

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