These coconut cupcakes are exceptionally moist and bursting with coconut flavor. Topped with a rich coconut cream cheese frosting, they make a lovely treat for spring, Easter, birthdays, or any special occasion. This recipe yields 24 cupcakes, so there are plenty to share.
Light, tender, and packed with real coconut taste, these cupcakes combine canned coconut milk, coconut extract, and sweetened coconut flakes for layered coconut flavor in both the cake and the frosting. The cream cheese coconut frosting is silky and perfect for piping.
Ingredients for cupcakes
Notes on key ingredients: Use cake flour for the lightest crumb; if unavailable, all-purpose flour will work but produce a slightly denser cupcake. Use full-fat canned coconut milk (not the thinner carton variety) and mix the can before measuring. Choose sweetened shredded coconut for the best flavor and texture in these cupcakes.
- 2 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 1/2 teaspoon pure coconut extract
- 1/2 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1 cup plus 2 tablespoons unsweetened coconut milk from a can (mixed before measuring)
- 1 cup sweetened shredded coconut
How to Make Coconut Cupcakes
These steps yield tender cupcakes with pronounced coconut flavor. Read through the recipe before beginning, and make sure refrigerated ingredients are brought to room temperature.
- Preheat the oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners and set aside.
- In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and creamy, about 30 seconds. Add the granulated sugar and continue beating on medium until the mixture is pale and fluffy, about 2 minutes.
- Mix in the coconut and vanilla extracts. Add the eggs one at a time, beating well after each addition.
- With the mixer on low, add the dry ingredients alternately with the coconut milk, beginning and ending with the dry ingredients. Scrape the bowl as needed and mix only until combined—do not overmix. Fold in the sweetened shredded coconut.
- Using a large cookie scoop, fill each cupcake liner no more than 2/3 to 3/4 full. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Transfer cupcakes to a wire rack to cool completely before frosting.
Ingredients for Coconut Frosting
- 8 ounces cream cheese, softened (use block-style cream cheese)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 4 1/2 to 5 cups powdered sugar, added gradually to reach piping consistency
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure coconut extract
- 3 tablespoons unsweetened coconut milk from a can
- 1/2 cup sweetened shredded coconut, plus extra for sprinkling
- Pinch of salt
How To Make The Frosting
Make a smooth, pipeable frosting by following these simple steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and lump-free.
- Add the butter and beat until the mixture is light and creamy, about 1 minute.
- Mix in the vanilla and coconut extracts and the coconut milk.
- With the mixer on low, add the powdered sugar one cup at a time until fully incorporated and the frosting reaches a smooth, pipeable consistency. Add more powdered sugar if needed. Stir in the shredded coconut.
- Fill a piping bag with the frosting and pipe onto cooled cupcakes. Immediately sprinkle additional shredded coconut on top so it adheres to the frosting.
- Store frosted cupcakes in an airtight container for best texture and flavor; they are freshest within 2 days.
Pro tips for this recipe
- Bring all refrigerated ingredients to room temperature for even mixing and better texture.
- Measure flour correctly: spoon it into the measuring cup and level off with a knife, or weigh for accuracy.
- Shake or stir canned coconut milk before measuring; the cream separates in the can and should be mixed back together.
- If you only have one 12-cup pan, bake the batches separately. The batter contains baking powder, which is activated when mixed and again in the oven.
- Fill liners 2/3 to 3/4 full—overfilling leads to muffin-top cupcakes instead of a rounded top.
- Mix the batter only until the dry ingredients are incorporated to avoid tough cupcakes.
- Remove cupcakes from the oven when a toothpick comes out with just moist crumbs to prevent overbaking.
- If your shredded coconut has long strands and you prefer smaller pieces, pulse briefly in a food processor or blender.
Frequently Asked Questions
Can I use cream of coconut instead of canned coconut milk?
No. Cream of coconut is much thicker and sweeter and will add excess fat and sweetness, producing heavy, greasy cupcakes. Stick with full-fat canned coconut milk for the intended texture and flavor.
Can I freeze these cupcakes?
Yes. Freeze the unfrosted cupcakes on a cookie sheet until firm, then transfer to an airtight container or freezer bag. Freeze up to 3 months. Thaw at room temperature and frost before serving. Frosted cupcakes can separate slightly when frozen and thawed; you can re-whip the frosting if needed.
Can I make these cupcakes in advance?
Yes. You can bake them a day in advance and store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. For best results, frost the day you plan to serve them.
If you try this recipe, please leave a rating and a comment describing how you liked it—feedback is always appreciated.