Coconut Cupcakes are a little bite of tropical sunshine wrapped in fluffy cake and topped with creamy coconut frosting. These cupcakes are soft, moist, and full of sweet coconut flavor, with shredded coconut sprinkled on top for a fun, chewy texture that makes every bite a treat.
I love making these for any occasion because they’re simple but feel special. One tip I always follow is to toast the shredded coconut a little before adding it on top—it gives the cupcakes a wonderful toasted flavor that really takes them up a notch. Plus, the smell of coconut baking always brings a smile to my face!
These cupcakes are perfect served with a cup of tea or coffee, or at a summer picnic when you want a dessert that’s light and a bit tropical. I also find that they’re a hit with both kids and adults, which is always a win. If you want to get a little creative, try adding a pineapple filling inside for a mini piña colada cupcake surprise!
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the salt in your cupcakes. Make sure it’s softened for easy mixing. You can swap it with margarine if needed, but butter adds the best flavor.
Coconut Milk: This adds moisture and coconut flavor. If you don’t have coconut milk, regular milk works fine, though it won’t be as rich or coconutty.
Shredded Coconut: Sweetened coconut adds texture and a touch of sweetness. Unsweetened works too if you prefer less sugar. Toast it before adding for extra crunch and flavor.
Coconut Extract: This is optional but great if you want a stronger coconut taste. If you don’t have it, just use vanilla extract—your cupcakes will still taste delicious.
Powdered Sugar in Frosting: Powdered sugar creates a smooth frosting. You can use less to make frosting less sweet or try a mix of powdered sugar and cream cheese for a tangy twist.
How Do You Get Moist and Fluffy Coconut Cupcakes?
The key to moist cupcakes is not overmixing the batter. Here’s how to get it right:
- Beat butter and sugar well until light and fluffy; this traps air and helps cupcakes rise.
- Add eggs one at a time for better mixing and texture.
- Alternate adding your dry ingredients and liquids (like coconut milk) to keep the batter balanced.
- Fold in the shredded coconut gently to keep air in the batter.
- Bake just until a toothpick comes out clean; overbaking dries the cupcakes.
Also, letting cupcakes cool completely before frosting stops the frosting from melting and keeps the texture just right.
Equipment You’ll Need
- 12-cup muffin tin – I recommend it because it helps the cupcakes bake evenly and keeps them separate while baking.
- Cupcake liners – keep things tidy and make cleanup easier.
- Electric mixer – makes beating the butter and sugar quick and smooth.
- Mixing bowls – for combining dry and wet ingredients without hassle.
- Rubber spatula – perfect for folding in shredded coconut gently.
- Cooling rack – helps the cupcakes cool evenly and prevents sogginess.
- Piping bag with a star tip (optional) – for decorating the cupcakes neatly with frosting.
Flavor Variations & Add-Ins
- Chocolate chips: Stir in 1/2 cup of mini chocolate chips for a hint of richness that pairs well with coconut.
- Pineapple tidbits: Fold in small bits of pineapple to add a juicy, tropical twist.
- Lemon zest: Add a teaspoon of lemon zest to the batter for a fresh, citrus flavor that brightens the coconut.
- Swap frosting: Use cream cheese frosting instead of coconut frosting for a slightly tangy taste that complements the coconut flavor.
Coconut Cupcakes Recipe
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional, for extra coconut flavor)
- 1/2 cup coconut milk (or regular milk)
- 1/2 cup shredded sweetened coconut
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- Pinch of salt
- Toasted shredded coconut (for garnish)
Time Needed
Preparing and baking the cupcakes should take about 35-40 minutes, plus around 20 minutes to cool before frosting. Make sure to allow enough time for the cupcakes to cool completely so the frosting spreads nicely.
Step-by-Step Instructions:
1. Prepare Oven and Batter Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
2. Mix Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes.
3. Add Eggs and Flavors:
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in the vanilla extract and coconut extract (if using) to add lovely flavor.
4. Combine Dry and Wet Ingredients:
Gradually add the dry flour mixture to the butter mixture, alternating with the coconut milk. Start and finish with the dry ingredients. Mix everything until just combined—avoid overmixing to keep your cupcakes tender.
5. Fold in Coconut:
Gently fold in the shredded coconut using a spatula. This adds texture and coconut goodness to every bite.
6. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the Cupcakes:
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them onto a wire rack to cool completely, so the frosting won’t melt when applied.
8. Prepare the Frosting:
While cupcakes cool, beat the softened butter in a bowl until creamy. Gradually add powdered sugar—one cup at a time—mixing well after each addition. Next, blend in the coconut milk, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy. If it’s too thick, add a little more coconut milk; if too thin, add more powdered sugar.
9. Frost and Garnish:
Once cupcakes are fully cooled, spread or pipe the frosting generously over each one. Sprinkle with toasted shredded coconut for a pretty and tasty finishing touch.
10. Enjoy!
Serve your moist, creamy coconut cupcakes with a smile and enjoy every bite!
Can I Use Frozen Shredded Coconut?
Yes! Just make sure to thaw it completely and pat dry any excess moisture before folding it into the batter to avoid soggy cupcakes.
Can I Substitute Coconut Milk with Regular Milk?
Absolutely! Regular milk works fine if you don’t have coconut milk, though the cupcakes won’t have that rich coconut flavor. You can add extra coconut extract to boost the taste.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let refrigerated cupcakes come to room temperature before serving for best flavor.
Can I Make the Frosting Ahead of Time?
Yes, you can prepare the frosting a day ahead and keep it covered in the fridge. Bring it back to room temperature and give it a quick whip before spreading on the cupcakes.