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Coconut Cupcakes are super moist, easy, and full of coconut flavor! There is coconut in the cupcake batter, the cupcake and in the amazing and fluffy coconut buttercream. These cupcakes will become your new favorite recipe!

cupcakes with buttercream frosting and coconut shredded on top.


Easy Coconut Cupcakes Recipe

If you’re a coconut lover like me, you’re always on the hunt for new and delicious ways to enjoy the flavor. Move over coconut cream pie: these incredibly coconutty coconut cupcakes are here! With a moist and soft crumb and perfect texture, they’re easy to make, bursting with coconut in every bite and you’re going to love them.

ingredients in coconut cupcakes laid out on a white counter.

Ingredients Needed

  • Sweetened Shredded Coconut: Also called angel flake, you’ll find it in the baking aisle.
  • Canned Coconut Milk: This can be found in the Asian foods aisle – use full fat coconut milk.
  • Coconut extract – amps up the coconut flavor of the frosting. You can also omit and just use vanilla extract.
  • All the ingredients for these classic cupcakes: Flour, baking powder, salt, butter, granulated sugar, eggs. All basic ingredients, but the key to a delicious cupcake.
  • My absolute favorite coconut buttercream frosting which is fluffy and SO GOOD.
process shot of coconut cupcakes being made.
process shot of coconut cupcakes being made.
process shot of coconut cupcakes being made.
process shot of coconut cupcakes being made.

How to Make Coconut Cupcakes

  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream sugar into softened butter until fluffy. Beat in eggs, one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with the coconut milk, mixing gently between each addition of the flour mixture. Mix until just combined. Stir in shredded sweetened coconut.
  • Pour batter into prepared muffin pan and bake until a toothpick comes out clean. Cool completely before removing and frosting.
  • To make the frosting, beat butter in a large bowl. Slowly beat in powdered sugar, salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.

Favorite Frostings

You aren’t limited to coconut frosting. Here are some other favorites for these cupcakes:

cupcakes with buttercream frosting and coconut shredded on top.

Expert Tips

  • You know your cupcakes are done baking when a toothpick comes out clean from the center.
  • Use room temperature ingredients for the perfect moist texture and don’t over mix the batter once the dry ingredients are added.
  • Fill the cupcake liner approximately 3/4 full for the perfect domed tops.
  • You can store these cupcakes for up to three days at room temperature, or for up to five days in the fridge. In the freezer, they’ll last for up to two months. 

FAQs

How do you store these cupcakes?

Store these cupcakes in an airtight container. They can freeze for 2 months!

Can I make these gluten free?

These cupcakes can be made with Gluten-Free 1:1 AP flour in an equal amount to the flour called for.

cupcakes with buttercream frosting and coconut shredded on top.

Easy Coconut Cupcakes Recipe

5 from 8 votes
Coconut Cupcakes from scratch with an easy fluffy coconut frosting – this is the best cupcake ever.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 1 cupcake
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Ingredients
 

For the Cupcakes

  • 2 cups (248g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ (170g) cup unsalted butter, melted
  • 1¼ (250g) cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat canned coconut milk
  • ½ cup shredded sweetened coconut

For the Frosting

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (452g) powdered sugar
  • ½ teaspoon salt
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • 2-4 tablespoons full-fat canned coconut milk
  • Additional shredded sweetened coconut, for topping
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Instructions

  • Preheat oven to 350°F. Line cupcake pans with cupcake liners.
  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Using a hand mixer, cream sugar into softened butter until fluffy, about 1-2 minutes. Beat in eggs, one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with the coconut milk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
  • Stir in ½ cup shredded sweetened coconut.
  • Pour batter into prepared pans and bake approximately 12-18 minutes, or until a toothpick comes out clean. Cool completely before removing and frosting.
  • To make the frosting, beat butter in a large bowl with a hand mixer until smooth.
  • Slowly beat in powdered sugar until crumbly. Beat in salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.

Recipe Notes

  • This recipe is different than the original, which used cake mix. Find that recipe here.
  • Canned Coconut Milk can be found in the Asian foods aisle. You can substitute refrigerated coconut milk (a nondairy drink) but your result won’t be as coconut-y of a flavor.
  • Be sure to use room temperature ingredients for the best cupcakes.
  • Store cupcakes loosely covered on the counter or freeze in an airtight container.

Recipe Nutrition

Serving: 1cupcake | Calories: 259kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 66mg | Fiber: 1g | Sugar: 25g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Last Updated on March 22, 2024



Dorothy Kern

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154 Comments

  1. Your cupcakes are so ready for a party!! 🙂 They are gorgeous and I love coconut.

    Reply

  2. I LOVE your wrappers! They’re gorgeous. these cupcakes look super tasty too! (and I’m not good at elaborately styling my shoots either lol, yours look great to me!)

    Reply

  3. Dorothy – these cupcakes look delicious! And – you are FAR too critical of your lovely photography! Every photo looks great to me! And – well – I am the same way you are about buying clothes…Old Navy – same Tshirt in different colors…and I have a fashionista daughter too that is FAR more stylish than her mom…

    Reply

  4. I like the cupcake wrap that you used but my favorite is the purple one that Bella Cupcake Couture used.

    Reply

  6. They’re gorgeous, Dorothy! Would have never guessed that you don’t think styling is your forte. Your pics are always fun and pretty and inviting!

    Great giveaway. I love the print on your cupcake liners!

    Reply

  7. Your cupcakes totally look like they are ready for an oscar party! 🙂 LOVE THEM!
    Thanks so much for participating in our Blog Party!
    <3 Betsy

    Reply

  8. I definitely am a coconut freak. Between those cupcakes, their wrappers (seriously, you got the best wrappers ev-ah, in my, ahem, humble opinion:) these are killer, Dorothy. Really, the close up pic is amazing and makes me want to gracefully face plant in it. Delicious stuff!

    Reply

  9. Those cupcakes look absolutely amazing and perfect for Summer. You are too sweet for including my Watermelon Cupcakes as another suggestion. Hugs!

    Reply