Skip to content

Coconut Cupcakes

These coconut cupcakes are unbelievably moist and delicious! They are adorned with a crown of creamy coconut frosting sprinkled with sweetened coconut on top!

coconut cupcakes on counter
This post may contain affiliate links. Read disclosure policy.

Coconut Cupcakes with Coconut Frosting

Coconut cupcakes are so elegant and classy despite how easy they are to make! They’re light, fluffy, and laced with coconut flavor throughout which, if you’re not headed to the tropics anytime soon, is the next best thing!

Everyone loves a good cupcake so having a simple and delicious recipe to fall back on is not to be taken lightly. When there’s a luscious frosting on top, well that’s just the icing on the cake ;)

These coconut cupcakes are easy to make for all kinds of occasions and the simple elegance of the white on white is stunning for wedding showers, baby showers, and as an Easter dessert!

Let’s Talk Ingredients

We’re using 3 kinds of coconut in this coconut cupcake recipe!

  • Traditional baking staples. To start, the base of these cupcakes uses all-purpose flour, baking powder, fine sea salt, granulated sugar, eggs, vanilla, butter, and canola oil.
  • Coconut milk delivers a rich and creamy texture to the batter. Use full fat, which includes the cream layer on top. 
  • Coconut flakes on top of the frosting adds a delicate finishing touch. Sometimes I like to use toasted coconut for a little something extra.
  • Coconut extract gets added to both the cupcakes and the frosting on top because if nothing else, these cupcakes should be coconut-y! 
coconut cupcake ingredients on counter

What Do I Need For the Frosting?

Powdered sugar, coconut milk, coconut extract, pure vanilla extract, and shredded coconut are everything you need to make this amazing topping for your coconut cupcakes.

You’ll need softened butter for both the batter and the frosting, so check out my tips on how to soften butter. Knowing how to soften cream cheese will also come in handy. 

Using Vanilla Beans

Use the seeds scraped from 1 split vanilla bean instead of the extract for extra flavor and flecks throughout your frosting.

How to Make Coconut Cupcakes

  1. Combine dry ingredients. Whisk flour, baking powder, and salt together in a small or medium bowl and set it aside. 
  2. Then the wet ingredients. Mix the butter, oil, and sugar in a large mixing bowl. Scrape down the sides as you go, then add the eggs, vanilla, and coconut extract. 
  3. Assemble the batter. To the bowl with the wet batter, alternate between adding the flour mixture and the milk. Again, scrape the sides of the bowl as you give it a good mix. Do not overmix!
  4. Fill cupcake liners. Divide batter into each of the paper liners into the muffin cups to about 3/4 full. 
  5. Bake cupcakes.  Transfer the pan to a preheated oven for 15-20 minutes until the cupcakes spring back when touched. You can also test with a toothpick. If it comes out clean when inserted into the center of the cupcake, it’s clean. 
  6. Allow your cupcakes to cool on a wire rack before frosting.
  7. Decorate. Pipe the frosting onto the cooled cupcakes and sprinkle some yummy flakes on top, if desired. 
coconut cupcake collage

How to Make Coconut Cream Cheese Frosting

Cream together the butter and cream cheese in the bowl of an electric mixer. Add the powdered sugar, coconut milk, vanilla, and coconut extract. Whip until your desired consistency has formed. 

 Recipe and Baking Tips

  • Measure flour correctly. With any baking recipe, it’s important to follow instructions and measurements carefully. Using the spoon and level method to measure your flour will ensure accuracy. Too much flour and you’ll end up with dense cupcakes. 
  • Start with room temperature ingredients. Bring the butter and cream cheese out about 1 hour before starting, but also consider bringing your eggs and coconut milk to room temperature too. This makes for even baking from start to finish.
  • Don’t overmix. Again, this is a fast way to end up with heavy, dense cupcakes. 
  • No piping bag? Use a Ziploc bag instead. Cut the tip with scissors and carefully pipe the frosting through the hole. It probably won’t be as neat, but it will still be as yummy! 
  • If using an electric mixer for the batter, make sure it’s on low speed. If you’re using it for the frosting, then a higher speed is fine. 
  • Unsalted butter. I use unsalted because there is added salt in the cupcake ingredients. If salted butter is all you have, consider eliminating the extra salt or using less. 
  • Unsweetened coconut milk. Same deal. There is already sugar in the cupcakes, both in the batter and the frosting. 
coconut cupcake on marble counter

FAQs

Are these the same cupcakes that Ina Garten makes?

Nope! The Barefoot Contessa Cookbook has a slightly different version that uses buttermilk in her cupcakes and almond extract in her frosting. Both would be neat to try! 

Can I use coconut flour instead of all-purpose flour?

I wouldn’t. It’s gluten-free, and although I get where you’re going with the flavor theme, working with other types of flour can get tricky. You would need to make adjustments to other ingredients to make up for it which would alter the recipe as written.

Can I make these cupcakes ahead of time?

For sure you can! This comes in handy if you’re preparing for a party. Bake them a day in advance, keep them covered in an airtight container once they’ve had a chance to cool, then frost them just before serving.

bite taken out of coconut cupcakes

More Desserts You’ll Love

bite taken out of coconut cupcakes

Coconut Cupcakes

5 from 2 votes
These coconut cupcakes are unbelievably moist and delicious! They are adorned with a crown of creamy coconut frosting sprinkled with sweetened coconut on top!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 12

Ingredients 

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup butter , 4 Tablespoons softened
  • 1/3 cup canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup coconut milk

Frosting

  • 1/2 cup butter
  • 3 ounces cream cheese
  • 2 1/2 cups powdered sugar
  • 1 Tablespoon coconut milk
  • 1/2 teaspoon vanilla extract (or seeds scraped from 1 split vanilla bean)
  • 1/2 teaspoon coconut extract
  • Coconut , for topping (optional)

Instructions

Cupcakes

  • Preheat the oven to 350°F. Line a muffin tin with paper liners.
    muffin liners in pan
  • Whisk together your flour, baking powder and salt in a small bowl. Set aside.
    bowl of flour on counter
  • In a large bowl mix together the butter, oil and sugar. Scrape the sides of your bowl, and then add the eggs along with the vanilla and coconut extract.
    eggs and sugar in bowl
  • Alternate between adding the flour mixture and coconut milk. Scrape the side of the bowl, and give it one last good mix. Divide the batter between you liners, each should be 3/4 full.
    coconut cake batter in glass bowl
  • Bake for 15-20 minutes. The cupcakes are done when they spring back when touched, or a toothpick inserted into the center comes out clean. Place your cupcakes on a cooling rack to cool completely.
    coconut cupcakes in muffin pan

Frosting

  • Start by creaming together your butter and cream cheese. Add the powdered sugar, coconut milk, vanilla and coconut extract. Whip until your desired consistency has formed.
    coconut frosting in glass bowl
  • Pipe the frosting onto the cooled cupcakes. Sprinkle coconut on top if desired.
    coconut cupcakes on counter

Notes

Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter.
Coconut: I prefer using sweetened coconut flakes. You can use unsweetened if preferred. Toasted coconut would also be delicious on top.
Make ahead: These cupcakes can be made 24 hours in advance and stored in an air tight container until ready to frost. 
 

Calories: 418kcal | Carbohydrates: 50g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 224mg | Potassium: 116mg | Fiber: 1g | Sugar: 37g | Vitamin A: 489IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American
Author: Jamielyn Nye

Did you make this recipe? Don’t forget to give it a star rating below!

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today