Why You’ll Love This Recipe
These coconut cupcakes are not just delicious—they’re easy to make, versatile, and bursting with coconut flavor. With no fancy ingredients and a straightforward process, you can create soft, moist cupcakes with a creamy coconut frosting that will transport you to a tropical paradise. Perfect for any occasion, these cupcakes are made from scratch, ensuring a fresher, more flavorful result than store-bought mixes. Whether you’re making them for a special occasion or a regular sweet craving, they’re bound to impress.
Ingredients
For the cupcakes:
- Granulated sugar
- Unsalted butter, at room temperature
- Eggs, at room temperature
- Vanilla extract
- All-purpose flour
- Unsweetened shredded coconut
- Baking powder
- Salt
- Whole milk, at room temperature
- Baking soda
- Vinegar
For the frosting:
- Granulated sugar
- All-purpose flour
- Unsweetened coconut milk
- Unsalted butter, at room temperature
- Vanilla extract
- Shredded coconut
- Pure coconut extract (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
To make the coconut cupcakes:
- Preheat the oven to 175°C (347°F) and line a cupcake tin with liners.
- Cream the butter and sugar until light and fluffy. Gradually add eggs and vanilla extract, mixing after each addition.
- In a separate bowl, sift the dry ingredients together and mix in the shredded coconut.
- Add the dry ingredients to the wet mixture in thirds, alternating with the milk, mixing just until combined.
- Mix the baking soda and vinegar in a small bowl and fold into the batter.
- Fill each cupcake cavity ¾ full and bake for 20-22 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely on a rack.
To make the coconut frosting:
- In a saucepan, combine sugar and flour, then add coconut milk. Cook over medium heat until the mixture thickens.
- Allow the mixture to cool to room temperature.
- Cream softened butter in a stand mixer until light and fluffy.
- Gradually add the cooled paste to the butter, then add vanilla extract and shredded coconut. Whip until smooth.
- Chill the frosting for 30 minutes, then frost the cooled cupcakes.
Servings and Timing
This recipe makes 12 cupcakes. The total prep time is approximately 25 minutes, with a baking time of 20-22 minutes. After cooling, you can decorate, which should take an additional 15-20 minutes.
Variations
- Chocolate coconut cupcakes: Swap the vanilla cupcake base for a chocolate version for a decadent twist.
- Fruit toppings: Add tropical fruits like pineapple or mango to the frosting or as a garnish for a fruity flavor burst.
- Cream cheese frosting: Use cream cheese frosting instead of buttercream for a tangy, rich finish.
Storage/Reheating
Store these cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days. To reheat, warm them in the microwave for 10-15 seconds, or allow them to come to room temperature before serving.
FAQs
Can I use sweetened shredded coconut in the cupcakes?
Yes, you can use sweetened shredded coconut, but the cupcakes will be sweeter. If you prefer a less sweet flavor, stick to unsweetened coconut.
Can I use coconut milk instead of whole milk?
Yes, you can substitute coconut milk for whole milk to enhance the coconut flavor in both the cupcakes and frosting.
What is the best way to store frosted coconut cupcakes?
Store frosted coconut cupcakes in an airtight container to keep them fresh. If storing in the fridge, let them sit at room temperature for a few minutes before serving.
Can I freeze these coconut cupcakes?
Yes, you can freeze the cupcakes before frosting. Store them in an airtight container, and they will last up to 2 months. Thaw at room temperature before frosting and serving.
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum for better texture.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done. If it has batter stuck to it, bake for a few more minutes.
Can I add more shredded coconut to the cupcakes?
Yes, you can add more shredded coconut for extra texture and flavor. Just make sure to adjust the liquid ingredients slightly if needed.
How do I prevent overmixing the batter?
Use a rubber spatula when adding the dry ingredients to the wet ingredients to avoid overmixing, which can make the cupcakes dense.
Can I make the frosting ahead of time?
Yes, you can make the frosting a day ahead. Just store it in an airtight container in the fridge and let it come to room temperature before using.
How do I get a smooth texture for the frosting?
Make sure your frosting ingredients are at room temperature, and don’t skip the step of chilling the frosting before applying it to the cupcakes.
Conclusion
These coconut cupcakes are a delightful tropical treat that’s both easy to make and full of flavor. Whether you’re looking for a simple dessert for a gathering or just want a sweet indulgence, this recipe is a guaranteed hit. The combination of moist cupcakes and creamy coconut frosting is sure to satisfy your coconut cravings. Try it out and enjoy the fluffy, flavorful goodness!
Print
Coconut Cupcakes
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Coconut Cupcakes are the perfect tropical treat, featuring soft, moist vanilla cupcakes infused with shredded coconut and topped with a creamy, rich coconut frosting. Ideal for any occasion, they’re an easy-to-make, delicious dessert that brings a fresh twist to a classic treat.
Ingredients
For the cupcakes:
Granulated sugar
Unsalted butter, at room temperature
Eggs, at room temperature
Vanilla extract
All-purpose flour
Unsweetened shredded coconut
Baking powder
Salt
Whole milk, at room temperature
Baking soda
Vinegar
For the frosting:
Granulated sugar
All-purpose flour
Unsweetened coconut milk
Unsalted butter, at room temperature
Vanilla extract
Shredded coconut
Pure coconut extract (optional)
Instructions
To make the coconut cupcakes:
Preheat the oven to 175°C (347°F) and line a cupcake tin with liners.
Cream butter and sugar until light and fluffy. Gradually add eggs and vanilla extract, mixing well after each addition.
Sift the dry ingredients together and mix in the shredded coconut.
Add the dry ingredients to the wet ingredients in thirds, alternating with the milk. Mix just until combined.
Combine baking soda and vinegar in a small bowl, then fold into the batter.
Fill each cupcake cavity ¾ full and bake for 20-22 minutes, or until a toothpick comes out clean.
Allow cupcakes to cool completely on a rack.
To make the coconut frosting:
Combine sugar and flour in a saucepan, then add coconut milk. Cook over medium heat until the mixture thickens.
Let the mixture cool to room temperature.
Cream softened butter in a stand mixer until light and fluffy.
Gradually add the cooled paste to the butter, then add vanilla extract and shredded coconut. Whip until smooth.
Chill the frosting for 30 minutes, then frost the cooled cupcakes.
Notes
Chocolate coconut cupcakes: Swap the vanilla cupcake base for a chocolate version for a decadent twist.
Fruit toppings: Add tropical fruits like pineapple or mango to the frosting or as a garnish for extra flavor.
Cream cheese frosting: Use cream cheese frosting instead of buttercream for a tangy, rich finish.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, American
