Coconut Cupcakes

Why You’ll Love This Recipe

Coconut Cupcakes are light, fluffy, and bursting with tropical flavor. With a moist coconut-infused base and a creamy coconut frosting, these cupcakes are perfect for summer gatherings, birthdays, or any time you crave something sweet and exotic. The toasted coconut topping adds a delightful crunch and extra flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter
granulated sugar
eggs
vanilla extract
coconut extract
canned coconut milk
sweetened shredded coconut
powdered sugar
cream cheese (for frosting)
heavy cream (optional, for frosting consistency)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

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

In a separate large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla and coconut extracts.

Alternate adding the dry ingredients and the coconut milk to the butter mixture, starting and ending with the dry ingredients. Stir in the shredded coconut.

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

Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Prepare the frosting by beating cream cheese and butter until smooth. Add powdered sugar gradually, then mix in coconut extract. Adjust with heavy cream if needed for desired consistency.

Frost the cooled cupcakes and top with additional shredded or toasted coconut.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour

Variations

Add crushed pineapple for a piña colada flavor twist.
Use a whipped cream frosting for a lighter topping.
Add a surprise filling of coconut cream or jam in the center.
Top with mini umbrellas or maraschino cherries for a tropical look.

storage/reheating

Store Coconut Cupcakes in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before serving.
They can be frozen (unfrosted) for up to 2 months. Thaw and frost before serving.
Avoid microwaving frosted cupcakes, as the frosting may melt.

FAQs

What makes these cupcakes so moist?

The coconut milk and shredded coconut in the batter contribute to a rich, moist texture.

Can I use coconut cream instead of coconut milk?

Yes, but it will make the cupcakes richer and denser.

Do I have to use cream cheese frosting?

No, buttercream or whipped frosting works great too.

Can I toast the coconut topping?

Absolutely—toast the coconut in a dry skillet or oven for added flavor and crunch.

Are these cupcakes overly sweet?

They’re sweet but balanced by the creamy frosting and subtle coconut flavor.

Can I make them gluten-free?

Use a 1:1 gluten-free flour substitute and check that your other ingredients are gluten-free.

Can I use unsweetened shredded coconut?

Yes, but sweetened coconut helps enhance the cupcake’s flavor and texture.

What’s the best way to frost them?

A piping bag gives a nice presentation, but spreading with a knife works just as well.

Can I make these in advance?

Yes, bake and freeze the cupcakes, then frost on the day of serving.

Are these cupcakes kid-friendly?

Definitely—kids usually love the mild coconut flavor and soft texture.

Conclusion

Coconut Cupcakes are a tropical delight with their soft, moist crumb and luscious coconut frosting. Whether you’re making them for a special occasion or simply indulging a coconut craving, these cupcakes are sure to impress and satisfy. Their festive look and irresistible taste make them a standout dessert any time of year.

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