Coconut Cupcakes are soft, fluffy little treats bursting with the sweet, tropical flavor of coconut. These cupcakes usually have a light, spongy texture with shredded coconut mixed into the batter and a creamy coconut frosting on top that melts in your mouth. They’re perfect when you want something a bit different from your usual vanilla or chocolate cupcakes but still crave something sweet and comforting.
I love making these cupcakes when I want to bring a bit of sunshine to a gathering. The smell of coconut baking in the oven always makes me feel cozy and happy. One tip I’ve found is to toast the shredded coconut lightly before adding it to the frosting—it adds a nice little crunch and boosts that coconut flavor even more. Plus, it makes the cupcakes look extra special with golden coconut flakes sprinkled on top.
These cupcakes are great for birthday parties, picnics, or just a sweet afternoon snack with a cup of tea. I often like to serve them chilled because the frosting tastes so fresh that way. Every time I share these coconut cupcakes with friends, they ask for the recipe because it feels like a little tropical vacation in every bite, which is probably my favorite compliment of all!
Key Ingredients & Substitutions
Shredded Coconut: Using unsweetened shredded coconut adds texture and real coconut flavor without extra sweetness. If you prefer a milder taste, try finely shredded or coconut flakes. Toasting some for topping gives a nice crunch.
Coconut Milk: This keeps the cupcakes moist and adds coconut richness. You can swap coconut milk with regular whole milk if coconut flavor isn’t your thing. For a dairy-free option, use almond or oat milk.
Butter: I recommend unsalted, softened butter for the creamiest batter and frosting. If you want a vegan version, use plant-based butter alternatives that are soft and spreadable.
Powdered Sugar: Sift it before adding to avoid lumps in the frosting. You can adjust the amount for sweetness and thickness based on your preference.
How Can I Make Sure My Cupcakes Stay Moist and Fluffy?
Cupcake texture depends a lot on mixing and baking. Here’s what helps:
- Beat butter and sugar well until fluffy to add air, making the cupcakes light.
- Add eggs one at a time to ensure they blend smoothly and help hold the batter together.
- Alternate adding dry ingredients and milk, starting and ending with dry. Mix gently; overmixing causes dense cupcakes.
- Don’t overfill cupcakes—about 2/3 full is perfect.
- Bake at the right temperature and test with a toothpick. Remove when it comes out clean to avoid drying out.
Equipment You’ll Need
- 12-cup muffin tin – I like this for even baking and easy removal of cupcakes.
- Cupcake liners – keep the cupcakes from sticking and make cleanup easier.
- Mixing bowls – use one for dry ingredients and another for wet ingredients. Big bowls make mixing easier.
- Electric hand or stand mixer – helps beat the butter and sugar smoothly, making the cupcakes light.
- Spatula or spoon – for gently mixing ingredients and folding in shredded coconut.
- Pastry bag with tip (optional) – perfect for neatly piping frosting if you like a professional look.
- Wire cooling rack – lets cupcakes cool evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Swap shredded coconut for chopped macadamia nuts or toasted almonds for a different crunch and flavor.
- Add pineapple chunks or maraschino cherries into the batter for a tropical twist.
- Mix in a little lime zest or pineapple juice in the frosting for a zesty accent.
- Use cream cheese instead of butter in the frosting for a tangy flavor that pairs well with coconut.
How to Make Coconut Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut (plus extra for topping)
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk (or regular milk)
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Frosting:
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- Toasted shredded coconut for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 18-22 minutes to bake. Don’t forget to allow some time for the cupcakes to cool completely before frosting—about 20-30 minutes. Altogether, you’re looking at about 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven and Pan Ready:
First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This step helps your cupcakes bake evenly and makes cleanup easy.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and shredded coconut. This will make sure everything is evenly combined and ready for the batter.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Keep mixing until it’s light and fluffy—that’s key to a nice cupcake texture!
4. Add the Eggs and Vanilla:
One at a time, add the eggs to your butter and sugar mixture. Beat well after each egg to blend it in. Then, stir in the vanilla extract for that lovely flavor.
5. Combine Dry Ingredients and Coconut Milk:
Now, start adding the dry ingredients and coconut milk alternately to the wet mixture. Begin and end with the dry ingredients. Mix gently and only until everything comes together to keep your cupcakes soft and tender.
6. Fill Cupcake Liners and Bake:
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes. Use a toothpick to check doneness—it should come out clean when inserted in the center.
7. Cool Your Cupcakes:
Once baked, let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
8. Make the Frosting:
Beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with coconut milk. Keep beating until the frosting is smooth, fluffy, and spreadable. Stir in the vanilla extract for a gentle coconut flavor.
9. Frost and Garnish:
When the cupcakes are fully cool, pipe or spread the frosting on top. Finish by sprinkling toasted shredded coconut over each cupcake for a pretty and tasty touch.
10. Enjoy!
Serve up your moist, fluffy coconut cupcakes, and watch them disappear fast—delicious and perfect for any occasion!
Can I Use Frozen Shredded Coconut?
Yes! Just make sure to thaw it completely and drain any excess moisture before adding to the batter to avoid soggy cupcakes.
Can I Substitute Regular Milk for Coconut Milk?
Absolutely! Regular milk works fine if you don’t have coconut milk or prefer a milder flavor.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Let refrigerated cupcakes come to room temperature before serving for best texture.
Can I Make the Frosting Ahead of Time?
Yes, you can make the frosting a day ahead. Keep it covered in the fridge and beat it again briefly before frosting your cupcakes to restore its fluffy texture.