Coconut Cupcakes

Your taste buds will burst with joy once they taste these delicious coconut cupcakes! This recipe takes moist vanilla cupcakes, infuses them with fresh shredded coconut, and tops them with creamy coconut frosting to create the perfect tropical treat. If you love the taste of coconut, this recipe is your dream come true!

Jump to:

• 🌟 Why this is the best Coconut Cupcakes recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• ❄️ Storage and Freezing
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Cupcake Recipes
• Coconut Cupcakes

🌟 Why this is the best Coconut Cupcakes recipe

1. It is easy to make - This simple coconut cupcake recipe is detailed enough to help understand the science behind baking, yet easy enough for beginners to follow!
2. No fancy ingredients required - You likely already have most of the pantry essentials needed to make this recipe at home. The rest are easy finds in your neighborhood grocery store! 
3. It is incredibly delicious. I use the best technique and highest-quality ingredients to make the most moist and fluffy coconut cupcakes you have ever had! Unlike some recipes using boxed cake mix, this is an old fashioned coconut cupcake recipe made 100% from scratch.
4. It is super versatile - You can use this moist coconut cupcakes recipe to make a coconut cake or experiment with other base flavors and frostings. For example, you can use chocolate cupcakes instead of vanilla to make chocolate coconut cupcakes. You can also try these coconut cupcakes topped with different buttercream or cream cheese frostings, such as my raspberry frosting for fruity raspberry coconut cream cheese cupcakes!

📝 Ingredient notes

1. For the cupcakes

Sugar - Regular granulated sugar sweetens and adds tenderness to the cupcakes. 

Butter - Use high-fat, unsalted butter for the best results. I like to use 82% fat European-style butter. The butter must be at room temperature.

Eggs - The eggs must also be at room temperature to effectively bind the ingredients.

Vanilla Extract - Vanilla extract gives the cupcakes a delicious vanilla flavor. Use pure vanilla extract for the best flavor.

Flour - This recipe works best with plain, all-purpose flour.

Shredded Coconut - This will enhance the flavor and add texture to the cupcakes. Unsweetened, organic coconut is the best!

Baking Powder - Baking powder helps give the cupcakes their rise.

Salt - A small amount enhances the flavors and balances the sweetness. Don't skip it!

Milk - High-fat, 3% whole milk gives the best, moist texture. For more flavor, you can also use high-fat coconut milk. The milk must be at room temperature. 

Baking Soda and Vinegar - The baking soda and vinegar combination is my signature hack for making moist, fluffy cupcakes!

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

2. For the coconut frosting

Sugar - Granulated sugar is dissolved into the milk after being toasted in a saucepan with flour.  Do not use powdered sugar.

Flour - You will need plain, all-purpose flour for the frosting. Sift before using it.

Coconut Milk - Use high-fat, unsweetened coconut milk. Like the cupcakes, the milk must be at room temperature before use.

Butter - Always use high-fat, unsalted butter for buttercream frosting. It must first be softened.

Vanilla Extract - Pure vanilla extract enhances the coconut flavor. Do not use vanilla essence.

Salt - Like the cupcakes, salt is necessary to enhance the flavor and balance the sweetness.

Shredded Coconut - You can use unsweetened or sweetened shredded coconut, depending on your preference. You can also lightly toast the coconut to add a bit of color and crunchy texture!

Pure Coconut Extract - Although optional, coconut extract adds even more delicious coconut flavor. Use high-quality, pure extract for the most natural flavor.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make this recipe

1. Make the coconut cupcakes

1. Start by lining a cupcake tin with cupcake liners. Then, preheat the oven to 175℃ / 347℉. Do not use a fan.
2. Cream the softened butter with the sugar in a large bowl for a few minutes. Once it becomes light and fluffy, slowly mix in the room temperature eggs one at a time, followed by vanilla extract.
3. In a separate bowl, sift in the dry ingredients (the flour, baking powder, and salt). Then, mix in the shredded coconut.
4. With the stand mixer on low speed, add the dry ingredients to the butter and sugar mixture in thirds, alternating with the room-temperature milk. Mix just until combined; do not overmix.
5. Mix the baking soda and vinegar in a small bowl. Once it becomes super bubbly, immediately fold it into the batter until just combined.
6. Use a piping bag or spoon to evenly fill each cavity of the cupcake tin until approximately ¾ full. 
7. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
8. Next, move the cupcakes to a cooling rack. Once they cool completely to room temperature, proceed to decorating.

💡 Top Tip: Use a rubber spatula to prevent overmixing when adding the dry ingredients to the butter and sugar mixture. Overmixing can cause the cupcakes to become dense and prevent them from rising properly.

2. Make the coconut frosting and assemble

1. Combine sugar and flour in a saucepan. Cook the mixture over medium heat for two minutes, then slowly stir in the coconut milk. Continue cooking for 3-5 minutes until the texture becomes thick like pudding.
2. Transfer the paste to a shallow bowl, then cover the surface with plastic wrap to prevent skin from forming on top. Let it sit until it comes to room temperature.
3. Ensure the butter is soft, and prepare a stand mixer with a paddle attachment. Then, cream the softened butter at medium-high speed for approximately three minutes until the color and texture become light-colored and fluffy.
4. Next, add the room-temperature paste to the creamed butter in four batches and whip it for another four minutes until the mixture increases in volume and becomes light and fluffy.
5. Finish by adding the vanilla extract, salt, and shredded coconut. Continue whipping the mixture for another minute until it becomes smooth and silky. If desired, add the pure coconut extract.
6. Transfer the frosting to a piping bag fitted with a nozzle and place it in the refrigerator to chill for 30 minutes.
7. Once the cupcakes are completely cooled, frost and decorate each as desired (with toasted coconut, sprinkles, crushed nuts, etc.), and enjoy!

💡 Top Tip: Stir constantly to prevent the milk from burning when cooking the milk, flour, and sugar mixture.

❄️ Storage and Freezing

These coconut cupcakes are most delicious when served immediately. However, if you have leftovers or want to make them in advance, you can store them in an airtight container in the refrigerator for 2-3 days. Allow the cupcakes to come to room temperature before serving to soften the buttercream frosting.

To freeze, place them in a freezer-safe plastic bag or airtight container and store them for up to three months. Thaw overnight at room temperature. For more tips on preserving freshness when storing, see my guide on storing cupcakes.

🎓 Expert tips

1. The butter must not be too cold or runny for the frosting to achieve the right consistency. I recommend removing it from the fridge about an hour before using or try one of my other tips for softening butter.
2. Stop whipping the butter as soon as it becomes light and fluffy. Otherwise, it may deflate and become runny.
3. The cooked coconut milk flour paste must come to room temperature before adding it to the butter. Otherwise, it will melt the butter and result in a soupy frosting. You can also refrigerate it for a few minutes to speed up the process.
4. The toothpick test is the best way to check whether the cupcakes are done since baking times may vary. Avoid overbaking, as it can result in dry cupcakes.

🥣 Equipment Notes

Use a digital scale to measure the ingredients for the most accurate and consistent results.

A stand mixer fitted with a paddle attachment is the easiest way to make this recipe. You can also use an electric hand mixer. Use a rubber spatula to fold the dry ingredients into the batter.

You will also need a cupcake tin for baking and a cooling rack to cool the cupcakes.

❓Recipe FAQs

🧁 More Cupcake Recipes