Coconut Cupcakes

Why You’ll Love This Recipe

Coconut Cupcakes are light, fluffy, and bursting with tropical flavor, making them a perfect dessert for any occasion. With moist coconut-infused cake and a luscious coconut frosting, these cupcakes are a crowd-pleaser that bring a taste of the islands right to your table. Whether you’re baking for a summer gathering or just to satisfy a sweet craving, these treats are sure to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltunsalted buttergranulated sugareggsvanilla extractcoconut extractbuttermilkshredded sweetened coconut

**For the frosting:**unsalted butterconfectioners’ sugarcoconut extractheavy creamshredded coconut for topping

directions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, then mix in the vanilla and coconut extracts.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.

Fold in the shredded coconut until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat the butter until smooth, then gradually add confectioners’ sugar.

Mix in the coconut extract and heavy cream until fluffy.

Frost the cooled cupcakes and sprinkle with shredded coconut.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 20 minutesBaking time: 18-22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour 10 minutes

Variations

Add a bit of lime zest for a zesty twist.

Use toasted coconut on top for extra crunch and flavor.

Fill the center of the cupcakes with coconut cream or lemon curd.

Top with a maraschino cherry for a festive look.

storage/reheating

Store Coconut Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.For longer storage, freeze unfrosted cupcakes for up to 2 months and frost after thawing.To enjoy them warm, microwave for 10 seconds (without frosting).

FAQs

Can I use coconut milk instead of buttermilk?

Yes, but it may slightly alter the texture. Add a splash of vinegar or lemon juice to mimic buttermilk’s acidity.

Can I make these cupcakes gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Can I make mini cupcakes?

Absolutely, just reduce the baking time to 10-12 minutes.

Do I need to use sweetened shredded coconut?

Sweetened is recommended for flavor and texture, but you can use unsweetened if you prefer less sweetness.

Can I use cream cheese frosting?

Yes, coconut cream cheese frosting is a delicious alternative.

Why are my cupcakes dense?

Overmixing or incorrect measurements can cause dense cupcakes. Mix just until combined.

Can I add fruit to the batter?

Yes, pineapple or mango chunks make a great addition.

Do I have to use coconut extract?

It’s highly recommended for that distinct coconut flavor, but you can omit it if desired.

How do I toast coconut?

Spread on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden.

Are these cupcakes good for parties?

Definitely—they’re festive, flavorful, and easy to serve.

Conclusion

Coconut Cupcakes are the perfect way to indulge in tropical sweetness with every bite. Their fluffy texture, coconut richness, and beautiful presentation make them ideal for both casual and special occasions. Once you try them, they’re bound to become a go-to favorite in your dessert repertoire.

Print