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Coconut Cupcakes Recipe

These coconut cupcakes are a tropical delight! Soft, fluffy, and filled with coconut flavor, they’re topped with a light and creamy coconut frosting that makes every bite irresistible. Whether you're hosting a party or just craving something sweet, these coconut cupcakes are sure to become a favorite. The addition of shredded coconut in the batter and frosting enhances the flavor, creating a moist and delicious treat.

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Cupcake liners
  • Muffin tin
  • Cooling rack
  • Piping bag or spatula for frosting
  • Small pan for toasting coconut (optional)

Ingredients

  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 cup whole milk
  • 1/2 cup shredded unsweetened coconut
  • Coconut Frosting:
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2-3 tablespoons coconut milk or regular milk
  • 1/2 cup shredded coconut for topping, toasted if desired

Instructions

  • Prepare the Cupcakes:
  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and coconut extract, and beat until incorporated.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
  • Gently fold 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Prepare the Coconut Frosting:
  • In a large bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Add the vanilla extract, coconut extract, and coconut milk, and beat until the frosting is smooth and fluffy. Add more coconut milk if needed to reach your desired consistency.
  • Once the cupcakes are completely cool, frost them with the coconut frosting using a piping bag or a spatula.
  • Optional: Toast the shredded coconut by placing it in a small pan over medium heat and stirring constantly until golden brown, about 3-4 minutes. Sprinkle the toasted coconut over the frosted cupcakes for extra flavor and texture.