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–+ servings
recipe
4.50 from 4 votes
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Coconut Cupcakes

Prep Time 30 minutes
Cook Time 20 minutes
Yield: 12 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!

Equipment

Ingredients 

Coconut Cupcakes

  • 1 ¼ cup (156 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 ½ tsp (6 g) baking powder
  • ½ tsp (3 g) salt
  • ¾ cup (177 ml) coconut milk room temperature
  • 1 (1) egg room temperature
  • ¼ cup (59 ml) vegetable oil
  • 1 tsp (1 tsp) vanilla extract
  • 1 tsp (1 tsp) coconut extract

Coconut Buttercream Frosting

  • 1 cup (227 g) unsalted butter room temperature
  • 2 ½ cups (300 g) powdered sugar
  • ¼ tsp (0.2 tsp) salt
  • 1 tsp (1 tsp) vanilla extract
  • 1 ½ tsp (1 tsp) coconut extract
  • 2 tbsp (30 ml) heavy cream

Additional Ingredients

  • 1 cup (90 g) sweetened, shredded coconut toasted, if desired

Instructions

Coconut Cupcakes

  • Preheat the oven to 350 degrees F and line a cupcake pan with 12 cupcake liners.
  • In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  • Add coconut milk, vegetable oil, egg, vanilla extract, and coconut extract. Whisk until the wet and dry ingredients are fully combined.
  • Use a large cookie scoop and portion the cupcake batter into the cupcake liners.
  • Bake the cupcakes for 20 minutes until the tops of the cupcakes bounce back when gently touched.
  • Remove the cupcake pan from the oven. Cool the cupcakes in the pan for a few minutes and then transfer to a wire cooling rack to cool completely.

Coconut Buttercream Frosting

  • Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
  • Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
  • Add vanilla extract, coconut extract, and salt and mix on low until combined.
  • Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
  • Once the heavy cream is added, turn the speed on the mixer to medium and mix for an additional 3 minutes until smooth.

Assembling the Coconut Cupcakes

  • Fill a piping bag fitted with an Ateco 869 piping tip (or other piping tip) with the coconut buttercream frosting.
  • Create a swirl of buttercream on top of the cooled cupcakes.
  • 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.

Notes

Coconut cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Serve at room temperature for best test and texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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