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These Coconut Cupcakes are the ultimate treat for true coconut lovers. They feature a moist, tender crumb made with real coconut milk and shredded coconut, topped with a cloud of fluffy coconut buttercream. If you’ve been looking for the best coconut cupcake recipe that actually tastes like coconut in every single bite, this is it!
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! I tested this recipe several times to make sure it was absolutely perfect!
Forget the boxed mix; these easy coconut cupcakes are made completely from scratch but come together just as quickly. By using full-fat canned coconut milk and sweetened shredded coconut in the batter, we ensure a deep, natural flavor and a super moist texture that lasts for days. They are perfect for Easter, spring parties, or whenever you need a tropical escape.
Ingredients for the Best Coconut Cupcakes
- Sweetened Shredded Coconut, called angel flake, you’ll find it in the baking aisle. It’s important to use sweetened coconut for this recipe.
- Canned Coconut Milk, the kind found in the Asian foods aisle.
- Why use Canned Coconut Milk? Unlike the carton version, canned coconut milk has a high fat content that acts as a natural tenderizer. This is the secret to a professional-bakery style crumb that is rich and velvety rather than dry.
- We achieve maximum flavor by using coconut in three ways: the milk in the batter, shredded coconut folded into the cake, and a splash of coconut extract in the frosting.
- You can also omit the coconut extract and just use vanilla extract.
- I use melted butter in my cupcakes to keep them extra moist. I find that softened butter can lead to dryer cupcakes but oil doesn’t add the flavor butter does, so melted butter bridges the gap between the two.
- My absolute favorite coconut buttercream frosting which is fluffy and SO GOOD.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Tips for Moist Cupcakes
- 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.
- It’s important to measure all the ingredients – especially the flour – correctly. Use a scale for best results, and be sure to fluff your flour before measuring if using measuring cups.
- 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.
Easy Coconut Cupcakes Recipe
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
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
How to Make Coconut Cupcakes from scratch
- 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.
FAQs
You can store these at room temperature for up to three days or in the fridge for up to five days in an airtight container.
These cupcakes can be made with Gluten-Free 1:1 AP flour in an equal amount to the flour called for.
It is not recommended. Full-fat canned coconut milk provides the fat necessary for the cupcakes’ moist texture and rich flavor.
Yes! These freeze beautifully for up to two months. I recommend freezing them unfrosted for the best results.
Absolutely. You can bake the cupcakes a day in advance and frost them when you are ready to serve.
Favorite Frostings
You aren’t limited to coconut frosting. Here are some other favorites for these cupcakes:
I want a cupcake now. : >
Just finished up a batch of these and I have to say, they are delicious! I unfortunately was short on coconut and did not have coconut extract, but still able to get a good taste of the coconut goodness. I just used homemade vanilla in place of the extract and sprinkled toasted coconut over the iced cakes instead of putting it into the frosting. Hoping my husband enjoys the sweet surprise when he gets home (and then takes them to work so I don’t eat them all in my own! ) Thanks for the yummy (and easy) recipe to add to my arsena :-)l
I understand that! I always have to get coconut desserts out of the house or I’ll eat them ALL! I’m glad you enjoyed them Becca!
I made the triple coconut cupcakes last night with one substitution – I used coconut emulsion instead of the extract…. OMG they were incredible! I had left over batter so I made two in these cute silicone teacups I have but I didn’t add the coconut mixture in the middle cause I ran out of the mixture (I made them for my daughter to take to a surprise party at work) when I bit into them they were like a bite of heaven! If you are a coconut lover you will love this recipe! Sorry I can’t upload my teacup pic.
So awesome! I’m glad you liked them! 🙂
What an intense coconut experience. Im so looking forward to making these.
You might like my coconut oil cupcake recipe, its sugar free, check it out.
Those look amazing. And I am totally the girl who buys four shirts in the same color just because they fit “right”. (Also true for sweaters, pants, and cardigans.) Glad to know I’m not alone! My husband thinks I’m crazy.
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