These coconut cupcakes are a delicious tropical dessert that’s perfect for your next party. Impress your guests with these moist and creamy treats that look and taste like they came from a fancy bakery!
Coconut lovers will adore these fluffy cupcakes that are bursting with sweet coconut flavor. Made with coconut milk and real coconut, they’re a moist and delicious cake, topped with a rich and tangy cream cheese frosting and garnished with plenty of toasted coconut.
These treats are sure to be a hit wherever you take them, whether it’s a party, a bake sale, or just a simple family dessert. Add this easy coconut cupcake recipe to your dessert rotation and bring some delicious tropical flavor to your next event.
Table of Contents
Why We Love This Recipe
- These coconut cupcakes have a delicious tropical and sweet flavor. Coconut lovers will go nuts for these treats.
- This is one of our favorite cupcake recipes, because it’s so rich and delicious, and the coconut flavor makes these cupcakes stand out from the usual chocolate and vanilla varieties.
- These pretty cupcakes look as good as they taste. They’re ideal for parties, potlucks and bake sales.
Recommended Tools
- Cupcake pan
- Cupcake liners
- Measuring cups
- Measuring spoons
- Stand mixer
- Spatula
- Wire rack
- Frosting bag
- Frosting tip
Ingredients
For the cupcakes:
- Sifted all purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Pure vanilla extract
- Coconut milk
- Desiccated coconut
- Toasted shredded coconut (unsweetened) for topping
For the frosting :
- Unsalted butter, softened
- Cream cheese, softened
- Sifted powdered sugar
- Vanilla extract
How to Make Coconut Cupcakes
Step One: Make the Batter
- Preheat the oven to 350 degrees and line a cupcake tin with paper liners.
- Whisk flour, salt, and baking powder in a medium bowl until well combined. Set aside.
- In the bowl of an electric mixer with a paddle attachment, cream butter and sugar on medium speed for 3 minutes.
- Beat in the eggs one at a time, then add vanilla extract and half of the flour mixture to the wet ingredients and continue to beat on low speed until combined.
- Pour in the coconut milk and beat until incorporated, then add the remaining dry ingredients and mix well.
- Using a spatula, gently fold in desiccated coconut.
Step Two: Bake Cupcakes
- Divide batter among the muffin cups, filling each cup about ¾ full.
- Place on the center oven rack and bake for 20-25 minutes or until the center is cooked and the cakes are a light golden brown. (Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, it’s done.)
- Let the cupcakes cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool completely to room temperature.
Step Three: Add the Frosting
- In a large bowl, beat the softened butter and softened cream cheese until well blended and no clumps remain.
- Add vanilla, then slowly add 1 cup of powdered sugar at a time, beating until creamy.
- Frost the cupcakes using your favorite frosting tip, (I used tip 1A) then garnish with toasted coconut and serve.
Tips and Suggestions
- If you can’t find desiccated coconut flakes, you can use unsweetened shredded coconut instead, but the coconut flavor won’t be as strong.
- Do not substitute coconut cream for the coconut milk. Coconut cream contains more fat and will change the texture of the cupcakes.
- For a stronger coconut flavor, you can add up to a teaspoon of coconut extract to the batter, but be careful not to overdo it. A little goes a long way!
Variations
- Use your favorite chocolate frosting recipe, or use a store-bought chocolate frosting to make coconut chocolate cupcakes.
- Drizzle some chocolate or caramel sauce on the tops of the cupcakes just before serving.
- Add a bit of coconut extract and some coconut flakes to the frosting to turn it into a coconut frosting.
- Replace the vanilla extract with almond extract. The almond flavor goes really well with the coconut.
How Do I Store Coconut Cupcakes?
Store the cupcakes in an airtight container in the fridge. Unfrosted cupcakes will keep for up to 5 days and frosted cupcakes will keep up to 3 days.
Can I Freeze Coconut Cupcakes?
Yes, you can freeze them for up to three months. Make sure they are completely cooled before placing them in the freezer, and then freeze them uncovered for 2-3 hours to ensure that the frosting holds its shape. Once frozen, wrap each cupcake in plastic wrap, before placing it in a freezer or Ziploc bag and putting it back in the freezer.
Can I Make the Frosting in Advance?
Yes, you can make the frosting ahead of time and keep it in the fridge, then pipe it onto the cupcakes just before serving.
More Cupcake Recipes
- Brownie Cupcakes
- Lemon Cupcakes with Lavender Buttercream
- Carrot Cake Cupcakes
- Orange Crush Cupcakes
- Pumpkin Cupcakes
- Coconut Cupcakes
Coconut Cupcakes
Ingredients
- 1 1/4 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup coconut milk
- 1/2 cup shredded coconut
- 2 cups toasted shredded coconut unsweetened, for garnish
Instructions
- Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners. Set aside.
- In a medium bowl combine flour, baking powder, salt, and whisk until well combined. Set aside.
- In a stand mixer, mix together butter and sugar on medium speed for about 3 minutes.
- Beat in the eggs one at a time, then add in vanilla extract and half of the dry mixture at low speed.
- Pour in the coconut milk and beat until combined, then add the remaining dry ingredients and mix.
- Using a spatula, gently fold in the shredded coconut. Next, scoop out the batter into the cupcake pan and fill about ¾ full, then bake for 20-25 minutes or until the center is cooked. (Check by inserting a toothpick and if it comes out clean, it’s done.)
- Allow the cupcakes to cool for 10 minutes in the cupcake pan, then transfer to a wire rack to cool completely before adding your desired frosting.
- Garnish the cupcakes with toasted coconut and serve.
Nutrition
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