Soft, fluffy, and full of coconut flavor, these coconut cupcakes topped with coconut cream cheese frosting make a sweet treat everyone will love. They’re simple to bake, perfectly moist, and just the right amount of sweet. Whether it’s a birthday, a cookout, or just because, these cupcakes are always a hit.
You’ll love how light and tender these cupcakes are. Each bite has plenty of coconut flavor, and the creamy frosting on top makes them extra special. They’re not overly sweet, but they’re definitely indulgent.
The secret is using coconut milk in both the batter and the frosting, which gives every bite a rich coconut taste. While they’re perfect for spring and summer, these cupcakes are so good you’ll want to make them any time of year.
Coconut Cupcakes Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners
- In a medium bowl, whisk together the flour, baking powder, and salt
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the eggs one at a time, and beat until well combined before adding the next. Stop and scrape down the bowl as needed
- With the mixer on low speed, add in the flour mixture alternating with the coconut milk. Scrape down the bowl and stir in the coconut. Fill the cupcake papers about three-quarters full
- Bake for 20 to 23 minutes or until a wooden pick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the pan for a few minutes, then remove and cool completely on a wire rack before frosting
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. With the mixer on low speed, gradually mix in the powdered sugar until combined. Add the vanilla and coconut milk and beat on medium-low speed until fluffy, about 1 minute
- Transfer the frosting to a piping bag fitted with a decorative tip and pipe onto the cupcakes. Sprinkle coconut on top of each cupcake. Cupcakes can be stored for up to 3 days in an airtight container at room temperature
Notes
- Avoid over-mixing as you risk over-developing the gluten in the batter leading to tough and dense coconut cupcakes
- If the coconut milk has separated in the can, stir it back together before adding it to the batter
Ingredients Needed For This Coconut Cupcakes Recipe
- Baking powder — Always check that your baking powder is fresh and within its best-by date. Fresh baking powder helps your cupcakes rise nicely.
- Butter — Use unsalted butter so you can control how much salt goes into the batter. Let the butter soften at room temperature until your finger leaves an indent when you press it—cold butter is hard to beat into a smooth, creamy mix.
- Coconut milk — Stick with canned full-fat coconut milk for the best texture and flavor. The canned version is thicker and creamier than the cartons in the fridge section. Skip light coconut milk if you want that rich coconut taste to come through.
- Coconut flakes — For great flavor and a bit of texture, use sweetened coconut flakes instead of unsweetened.
- Cream cheese — Use full-fat cream cheese blocks for the frosting, not the spreadable kind in tubs. The block style gives you a sturdier, creamier frosting.
- Powdered sugar — Powdered sugar works best for smooth, lump-free frosting, so don’t swap it for granulated or other sugars. If you’re out of powdered sugar, you can make your own.
Directions
- In a medium bowl, whisk the flour, baking powder, and salt together.
- In a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium until light and fluffy—this should take about 3 minutes.
- Add the vanilla, then mix in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Pause to scrape down the bowl as needed.
- With the mixer on low, pour in part of the coconut milk.
- Add some of the flour mixture next. Keep alternating between adding coconut milk and flour, mixing just until everything is combined.
- Stop the mixer, scrape down the bowl, and gently fold in the coconut flakes.
- Scoop the batter into cupcake liners, filling each about three-quarters full. Bake for 20 to 23 minutes, or until a toothpick comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat the butter and cream cheese together until smooth. Gradually mix in the powdered sugar, then add the vanilla and coconut milk. Beat until the frosting is light and fluffy. Transfer to a piping bag and frost the cooled cupcakes. Finish with a sprinkle of extra coconut on top.
Frequently Asked Questions
How should I store these cupcakes?
Keep the cupcakes in an airtight container at room temperature for up to 3 days. If you’d like them to stay fresh longer, store them in the fridge for up to 5 days.
Can I freeze coconut cupcakes?
Yes, but it’s best to freeze them without the frosting, since cream cheese frosting doesn’t always freeze well. To freeze, place the cupcakes on a baking sheet to flash freeze, then transfer them to a freezer-safe bag. They’ll keep for up to 2 months.
What’s the best way to decorate these cupcakes?
You can pipe the frosting on using a piping bag with your favorite tip, or simply spread it on with a spatula—both look great!
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