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Coconut Cupcakes Recipe

Coconut Cupcakes Recipe

These Coconut Cupcakes are perfect for Spring and Summer!
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 24
Course: Dessert
Calories: 449
Ingredients Equipment Method Notes

Ingredients
  

For The Cupcakes
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup unsalted butter room temperature
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs room temperature
  • 1 cup unsweetened canned coconut milk full fat
  • 1 cup sweetened shredded coconut
For The Frosting
  • 3/4 cup unsalted butter room temperature
  • 8 ounces cream cheese room temperature 
  • 6 cups confectioners sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons unsweetened canned coconut milk full fat
  • 1/2 cup sweetened shredded coconut

Equipment

  • Mixing Bowls
  • Electric or stand mixer
  • Muffin pans
  • Piping bag and tip

Method
 

For the Cupcakes
  1. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners
  2. In a medium bowl, whisk together the flour, baking powder, and salt
  3. 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
  4. 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
  5. 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
For The Frosting
  1. 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
  2. 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