Coconut Cupcakes

Name: Coconut Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 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)

ByLeigh Harris March 25, 2016November 1, 2022

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!

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 350ºF 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.

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