Coconut lovers look no further! This is the only 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
How to Make Coconut Cupcakes
Preheat the oven to 350ºF degrees. 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).
Divide the batter evenly among the cupcake tin, filling about 2/3 full.
Bake at 350º degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Prepare a muffin tin with paper liners or baking spray. Let cool completely before frosting.
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.
The coconut milk in these cupcakes not only adds tremendous flavor but it also keeps them moist.
Perfect for Easter!
Coconut Cupcakes Recipe
Coconut Cupcakes
Ingredients
Cupcakes
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg, room temperature
- 1 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.
Notes
Nutrition
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Comments
Stephanie
March 29, 2016Those look super yummy!!! Thanks for sharing!
Scarlett
March 29, 2016I’m obsessed with coconut desserts. Your cupcakes look really delicious!
DSTR
March 29, 2016Thank you, Scarlett!
DSTR
March 30, 2016Thank you, Scarlett! And thanks for stopping by!
Candace
March 30, 2016I’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!
DSTR
March 30, 2016Thank you, Candace!
Christie
March 30, 2016Oh my, these look so good! I’m always on the look-out for more cupcake recipes. I will definitely need to try this next time! #sharewithme
DSTR
March 30, 2016Thank you, Christie!
Joy @ Joy Love Food
March 30, 2016I’m a huge coconut fan, so these are my kind of cupcakes, they sound wonderful! Thanks for sharing at What’d You Do This Weekend?!
DSTR
March 31, 2016Thanks, Joy!
Debbie W.
March 31, 2016I love coconut in anything. Thanks for sharing.
CJ Huang | Morsels of Life
March 31, 2016I love coconut! It’s such a fun, tropical flavor. 🙂 These cupcakes look like a must try!
DSTR
March 31, 2016Thank you, CJ!
Carole from Carole's Chatter
March 31, 2016Hi there, this would be a great contribution to Food on Friday: Muffins & Cupcakes over at Carole’s Chatter. Please do bring it over to join in the fun. Cheers
DSTR
March 31, 2016Thanks for the invite, Carole!
Gina
March 31, 2016These 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!
DSTR
April 1, 2016Thank you, Gina!
Kirsty Hijacked By Twins
April 3, 2016I adore coconut! These cupcakes sound like heaven! x #BakeoftheWeek
DSTR
April 3, 2016Thank you, Kirsty!
Helen at Casa Costello
April 3, 2016These look so simple yet so effective and angelic somehow. Thanks so much for joining in with #BakeoftheWeek
DSTR
April 4, 2016Thank you, Helen!
Miz Helen
April 4, 2016Your Coconut Cupcakes look amazing, thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
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April 4, 2016[…] chose Coconut Cupcakes from Don’t Sweat The Recipe. “How can a coconut lover pass these up? I can’t I […]
Nikki Frank-Hamilton
April 4, 2016Oh, I would say dunking the cupcake into the coconut was a brilliant idea. They look absolutely fabulous. I love coconut and this is just screaming my name.
DSTR
April 5, 2016Thank you, Nikki!
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April 4, 2016[…] chose Coconut Cupcakes from Don’t Sweat The Recipe. “How can a coconut lover pass these up? I can’t I […]
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April 4, 2016[…] chose Coconut Cupcakes from Don’t Sweat The Recipe. “How can a coconut lover pass these up? I can’t I […]
Evelyn
April 4, 2016Ooh, I love coconut! Thanks so much for joining Turn it Up Tuesday, and congrats on being featured! I can see why; these look amazing!
DSTR
April 5, 2016Thank you, Evelyn!
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April 5, 2016[…] chose Coconut Cupcakes from Don’t Sweat The Recipe. “How can a coconut lover pass these up? I can’t I […]
April J Harris
April 5, 2016You 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.
April R - Uncookie Cutter
April 5, 2016Yum! My dad love coconut desserts, I’m pinning these for next time he’s in town.
DSTR
April 5, 2016Thanks, April!!
Jenny
April 5, 2016I 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 #sharewithme
Kim
April 5, 2016Oh, 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!
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April 5, 2016[…] chose Coconut Cupcakes from Don’t Sweat The Recipe. “How can a coconut lover pass these up? I can’t I […]
Honest Mum
April 8, 2016These are just delightful!
DSTR
April 8, 2016Thank you!
ashley
April 10, 2016These 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 🙂
DSTR
April 11, 2016Thank you, Ashley! 🙂
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Arlene M. Puliafico
April 11, 2017Made 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.
DSTR
April 11, 2017LOL I hope your guests enjoy them as much as we do! Thank you for stopping by and dropping me a note! 🙂