These coconut cupcakes are moist and fluffy with a true coconut flavor and a creamy coconut frosting. Made with real shredded coconut and coconut milk, they taste fresh and not artificial. Top with toasted coconut for a pretty finish—these will quickly become a favorite.
Light, tender and subtly sweet, these coconut cupcakes have a soft crumb and a pleasant coconut aroma without being cloying. The recipe combines finely shredded sweetened coconut (desiccated coconut) with canned coconut milk in the batter for balanced flavor and texture. The cupcakes are finished with a silky coconut buttercream made with coconut cream for extra richness, and you can sprinkle toasted coconut on top for crunch and color. The result is a tropical, comforting treat with a delicate crumb and creamy frosting.
Getting the Perfect Coconut Flavor
To achieve that gentle coconut profile, this recipe uses both shredded coconut and coconut milk. Use finely shredded, sweetened coconut (desiccated coconut) in the batter—larger flakes will add noticeable texture and can make the batter looser. If you only have larger flakes, pulse them briefly in a food processor until finely shredded, then measure the amount.
Coconut milk is essential in the batter. Note that coconut milk (the white, canned product usually found in the international foods aisle) is different from coconut water. For the frosting, coconut cream—thicker and richer than coconut milk—gives a sturdier, more coconut-forward buttercream. Coconut milk will work in a pinch, but the frosting will be thinner and less intensely flavored. Avoid using cream of coconut or coconut syrup, which are overly sweet and syrupy.
Baking Tips & Tricks
- Use finely shredded coconut in the cupcake batter, not large flakes. Finely shredded coconut blends more smoothly; if needed, pulse flakes in a food processor and then measure.
- Room temperature butter and eggs: Take them out of the fridge about 20 minutes before you start so they mix evenly.
- Shake canned coconut milk before measuring to re-incorporate any thick cream at the top so the measurement reflects the whole can.
- This recipe yields 12 cupcakes. Fill liners about 2/3 to 3/4 full—overfilling will reduce the final count.
- To toast coconut for decorating, spread an even layer on a baking sheet and bake at 350°F (180°C) for about 5–10 minutes, watching closely so it browns but does not burn.
Moist and airy with balanced coconut flavor, these coconut cupcakes with coconut frosting are a crowd-pleaser. Below is the streamlined recipe information and instructions presented cleanly for easy reference.
Coconut Cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
Coconut Cupcakes
- 1 cup plus 2 tablespoons all-purpose flour (142 g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely shredded sweetened coconut (40 g), desiccated coconut
- 1/2 cup unsalted butter (112 g)
- 3/4 cup granulated sugar (150 g)
- 2 large eggs, room temperature
- 1/2 cup coconut milk (120 ml), shake well before measuring
Coconut Frosting
- 3/4 cup unsalted butter (168 g), slightly softened
- 3–4 cups powdered sugar (330–440 g), sifted
- 1/4 teaspoon salt
- 2–4 tablespoons coconut cream (30–60 ml) (coconut milk OK but thinner)
Toasted Coconut – Optional
- 1/4 cup sweetened shredded coconut (about 20 g)
Instructions
Coconut Cupcakes
- Preheat oven to 350°F (180°C). Line a 12-cavity muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, salt and desiccated coconut; set aside.
- In a large bowl, beat butter and sugar until creamed and smooth.
- Add eggs one at a time, mixing after each and scraping the bowl as needed.
- On low speed, add about one-third of the flour mixture, then half the coconut milk. Repeat with another third of the flour mixture and the remaining coconut milk. Finish with the remaining flour mixture. Mix only until combined—do not overmix.
- Spoon batter into liners about 2/3 to 3/4 full (you should get about 12 cupcakes).
- Bake 19–23 minutes in the center of the oven, until tops are set and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Coconut Frosting
- Beat butter in a large bowl until smooth.
- Add 2 cups powdered sugar and the salt, mixing on low to combine.
- Gradually add the remaining powdered sugar about 1/2 cup at a time, alternating with spoonfuls of coconut cream, until you reach the desired sweetness and consistency.
- Frost cooled cupcakes with a knife or piping bag (a 1M tip works well). Optionally sprinkle with toasted coconut once it has cooled.
Toasted Coconut
- Preheat oven to 350°F (180°C). Spread coconut in an even layer on a baking sheet.
- Bake 5–10 minutes or until golden brown, watching closely to prevent burning.
Notes
- Room temperature ingredients: Ensure butter and eggs are at room temperature for best texture.
- Coconut: Use finely shredded sweetened coconut in the batter. Pulse larger flakes in a food processor if needed and then measure.
- Where to find ingredients: Coconut milk and coconut cream are usually in the international or import aisle. Do not substitute coconut water.
- Nutrition: Nutrition info is an estimate based on one cupcake with frosting and toasted coconut, assuming 12 even cupcakes and all frosting used.
- Storage: Cupcakes are best fresh. Store frosted cupcakes in an airtight container at room temperature up to 3 days, or in the refrigerator up to 5 days. Bring to room temperature about 30 minutes before serving. For best appearance and texture, frost the day you plan to serve.
Nutrition
Carbohydrates: 54 g,
Protein: 3 g,
Fat: 25 g,
Saturated Fat: 17 g,
Cholesterol: 82 mg,
Sodium: 129 mg,
Sugar: 44 g