Coconut Cupcakes

If you love coconut desserts, you will fall in love with these coconut cupcakes. The cupcakes are made with coconut milk and coconut extract to add intense coconut flavor, swirled with coconut buttercream frosting, and topped with shredded coconut. An easy and delicious cupcake recipe!

Ingredients for Coconut Cupcakes

Coconut cupcakes

• All-purpose flour: For structure. Level the measuring cups.
• Granulated sugar: To sweeten the cupcakes.
• Baking powder: Leavening agent to help the cupcakes rise.
• Salt: Enhances the flavors and adds contrast to the sweetness in the cupcakes.
• Unsweetened coconut milk: Canned coconut milk adds moisture and flavor. Room temperature. Be sure to shake the can before using to combine the coconut cream with the coconut liquid. For this recipe, I used full-fat coconut milk.
• Egg: Room temperature, large egg.
• Vegetable oil: Or your preferred neutral baking oil.
• Vanilla extract: Vanilla extract is the perfect flavor enhancer for the coconut.
• Coconut extract: Coconut extract adds classic coconut flavor.

Coconut buttercream frosting

• Unsalted butter: Room temperature, softened butter for easy creaming.
• Powdered sugar: Confectioners’ sugar or icing sugar.
• Salt: To contrast the sweetness of the frosting.
• Vanilla extract: Pure vanilla extract enhances the coconut flavor.
• Coconut extract: Coconut extract provides great coconut flavor in the buttercream.
• Heavy cream: Heavy cream or heavy whipping cream to make the buttercream smooth and creamy.

Additional ingredients

• Coconut: Sweetened, shredded coconut is the perfect garnish for these cupcakes. Use toasted or regular coconut flakes.

How to Make Coconut Cupcakes

Coconut cupcakes

1. Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
2. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
3. Add in coconut milk, egg, vegetable oil, vanilla extract, and coconut extract. Stir until the dry ingredients are fully combined with the flour mixture.
4. Portion the cupcake batter into the cupcake liners using a large cookie scoop.
5. Bake cupcakes for 20 minutes until the cupcakes bounce back when gently touched or a toothpick comes out clean.
6. Transfer to a wire rack to cool to room temperature.

Coconut buttercream frosting

To make the coconut buttercream frosting, I recommend using a stand mixer fitted with a whisk or paddle attachment (your preference) or a hand-held electric mixer.

1. Whip unsalted butter for 5 minutes until light, pale, and fluffy.
2. Add half of the powdered sugar and mix on low speed. Then, add the remaining powdered sugar and mix until combined.
3. Add in the salt, vanilla extract, and coconut extract.
4. Turn the mixer to low speed and drizzle in heavy cream.
5. Turn the mixer to medium speed and whip for about 3 minutes until the buttercream is smooth and creamy.

Assembling the cupcakes

1. Fill a piping bag fitted with an Ateco 869 piping tip (or other piping tip) with the coconut buttercream frosting.
2. Create a swirl of buttercream on top of the cooled cupcakes.
3. Pour the sweetened, shredded coconut (toasted or untoasted) into a bowl. Gently press the coconut buttercream into the shredded coconut to coat the buttercream swirl. If preferred, you can also sprinkle the coconut over the top of the cupcakes.