These light and fluffy homemade coconut cupcakes are filled with sweet coconut flavor, frosted with creamy coconut frosting and topped with toasted coconut.
If you can’t get enough of the coconut flavors in these easy cupcakes, you might also love this coconut custard cake or this soft coconut cream pie cupcakes!
Soft and Fluffy Coconut Cupcakes
I originally made this coconut cupcake recipe as Easter Bunny cupcakes back in the spring. All it took was one bite, and I knew that they wouldn’t be reserved for once a year! With a few easy tweaks, these unbelievably soft, moist coconut cupcakes are a delicious dessert perfect for any occasion. They’re made with creamy coconut milk, coconut extract, and topped with silky coconut frosting that’s rolled toasted coconut. It’s an easy recipe for the coconut lovers!
Why You Should Try Them
- Super moist and fluffy. Thanks to a few “secret” ingredients and techniques, these coconut cupcakes turned out so rich and soft. They have a delicious butteriness that melts in your mouth, with sweet coconut flavor in every bite.
- Creamy coconut flavor. The cupcakes and frosting get their flavor from real coconut extract and coconut milk. The coconut in this cupcake recipe can be as intense or as subtle as you’d like. It’s easy to adapt flavor to taste.
- Topped with toasted coconut. I quickly toasted shredded coconut while the oven was preheated, and used it as a garnish. So simple, yet so good!
Ingredient Notes
These cupcakes are super tender and infused with coconut thanks to a handful of key ingredients. Here are some quick notes. Scroll down to the recipe card, where you’ll find a printable list of ingredients along with the recipe instructions.
- Oil and Butter – These moist coconut cupcakes use vegetable oil as well as melted butter. Oil keeps the crumb ultra-tender and soft for days, while butter richens up the flavor.
- Eggs – One whole egg, plus an additional egg white for a light, fluffy texture. Bring the eggs to room temperature before you start.
- Extracts – I use a combination of vanilla extract, plus coconut extract to enhance the coconutty flavor.
- Sour Cream – My second trick (along with the oil) for super moist cupcakes. Substitute sour cream with Greek or plain yogurt if needed.
- Coconut Milk – Coconut milk enhances the flavor, but you can use whole milk instead. Look for canned coconut milk (NOT coconut cream) in the Asian food section of your local grocery store. It is not the coconut milk from the dairy section.
How To Prepare The Coconut Milk
When you open a can of coconut milk, you’ll notice that the fat tends to look separated from the liquid. Be sure to give the coconut milk a good stir before you use it!
My Secret(s) for Moist Coconut Cupcakes
Making the coconut cupcake batter is as simple as combining the wet and dry ingredients separately, and then slowly mixing them together. It doesn’t take a lot of hands-on time, but there are a few tricks that you can follow to make sure these cupcakes turn out perfectly moist:
- Don’t overmix. The number one rule when making cupcakes? Don’t overmix the batter. Fluffy, moist cupcakes need air bubbles to help the batter rise in the oven. I usually mix just until the ingredients start to blend.
- Measure the ingredients correctly. Secondly, make sure that you don’t overmeasure ingredients like flour, as it makes these cupcakes dry. Use a kitchen scale, otherwise, use the spoon and sweep method: spoon the flour from the bag into the measuring cup, and level off the top with a knife.
- Portion the batter evenly. I like to do this with a large cookie scoop, filling each well about ⅔ full. The cookie scoop ensures that the cupcakes are the same size, so they bake evenly.
- Remove the cupcakes from the pan. Let the cupcakes rest in the cupcake pan for only 5-10 minutes, but don’t let them cool completely in the pan. The cupcakes will dry out in the heat. We want moist, tender coconut cupcakes, so make sure to move them to a wire rack.
How Can I Tell if My Cupcakes Are Done?
The easiest way to test your coconut cupcakes for doneness is to stick a toothpick into the middle of a cupcake. If it comes out clean, it’s a sign that the cupcakes are ready to come out.
Easy Coconut Buttercream Frosting
The coconut buttercream that I use to frost these cupcakes has so much flavor! To make it, all you need to do is whip cold unsalted butter, and then add powdered sugar 1 cup at a time, alternating with coconut extract and heavy cream.
To decorate these coconut cupcakes, I use a large piping bag fitted with an open round tip to pipe a circle of frosting around the edge of the cupcake. This gets rolled in toasted coconut, before I pipe the swirl using an open-star tip.
I have an in-depth tutorial on how to decorate cupcakes, plus guides on how to use a piping bag and how to use piping tips if you need extra decorating tips.
To Make The Perfect Frosting
You need to whip the cold butter first for several minutes (usually more than 5) and scrape down the bowl frequently. The butter should be whipped, fluffy and easily spreadable before adding any powdered sugar.
How to Toast Coconut
Toasting the coconut used to decorate these cupcakes takes only a few minutes and makes all the difference. Do this after the cupcakes are done. The shredded coconut can be cooled and stored in an airtight container if you’d like to make it ahead of time.
Spread the coconut onto a lined baking sheet and bake at 350ºF for about 5 minutes, or until it’s toasted how you like it. Afterward, transfer the coconut to a plate right away so that it doesn’t continue to cook. See the recipe card below and my tutorial on how to toast coconut for a full step-by-step.
More Frosting Ideas
I sometimes like to swap in the Swiss meringue buttercream frosting that I use for my lemon coconut cake. It takes a bit longer to make, but the toasted coconut flavors are next level! Feel free to check out these and other easy frosting ideas that would pair well with the coconut cupcakes.
How to Store Coconut Cupcakes
- To Store. Stored airtight, the frosted coconut cupcakes will stay fresh at room temperature for a 2-3 days. After that, consider keeping them in the fridge. However, they’re best served at room temperature.
- Freeze. Freeze the unfrosted coconut cupcakes in a freezer-safe, airtight container for up to 1 month. Defrost at room temperature before frosting.
Storing Leftover Frosting
The coconut buttercream is also fine to leave airtight at room temperature in a cool, dry location if you plan to use it the same day. If your kitchen is on the warmer side, or if you’ll be storing the frosting longer than that, it’s better to refrigerate or freeze it instead. Bring the frosting back to room temperature and rewhip it in the mixer before frosting.
Coconut Cupcakes
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Fluffy coconut cupcakes are an easy dessert made for coconut lovers! So soft and filled with sweet coconut flavor, frosted with creamy coconut frosting and topped with toasted coconut.
Ingredients
For the Cupcakes
- ¾ cups (143g) granulated sugar
- ¼ cup (59 ml) vegetable oil
- 1 tablespoon (14g) unsalted butter, melted
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 2 teaspoons (10ml) coconut extract
- ½ teaspoon pure vanilla extract
- ¼ cup (59ml) full-fat sour cream, at room temperature
- 1 1/2 cups (180g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup (158ml) coconut milk, well stirred
For the Frosting
- 1 cup (226g) unsalted butter, cold
- 3 cups (390g) powdered sugar
- 1 teaspoon (5ml) coconut extract (additional to taste)
- 1 tablespoon (15ml) heavy whipping cream (or milk or coconut milk)
- Pinch of salt (optional)
- ½ cup toasted coconut
Instructions
For the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, sour cream and extracts. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
- In a separate bowl, combine the remaining dry ingredients and sift together. Alternate adding half the dry ingredients and half the coconut milk at a time and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly between the cupcake liners, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- Toast the coconut in the preheated oven. Line a baking sheet with parchment paper, and spread the coconut evenly on the pan. Bake for 5-8 minutes, or until the desired color is reached. Transfer to a bowl or plate to stop the cooking process. Cool completely.
For the Frosting:
- Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-5 minutes, scraping down the bowl occasionally. Beat until the butter is whipped, fluffy and easily spreadable.
- Add 1 cup of powdered sugar at a time and mix on low speed until incorporated into butter then continue adding additional powdered sugar, alternating with the extracts and heavy cream. After each additional cup of powdered sugar, beat for about 60 seconds on medium-high or until the powdered sugar is well combined.
- Beat the finished frosting on medium-high speed for another 2-4 minutes to whip additional air into the frosting.
Decorating:
- Prepare a large piping bag with an open round tip (Ateco 808 or similar) or just cut off the end of the bag. Fill the piping bag with half the frosting.
- Prepare a large piping with a 1M piping tip. Fill with the remaining frosting.
- Pipe a circle around the outside edge of the cupcake, and then roll the cupcake in a plate of toasted coconut. Using the 1M tip, pipe the middle of the cupcake with frosting.
Notes
- The recipe is for 12 cupcakes, but you could easily double it for 24 cupcakes.
Substitutions
- Sour cream can be substituted with plain or Greek yogurt.
- Coconut extract can be substituted with vanilla extract.
- Coconut milk can be substituted with whole milk.
Storing
- To Store. Stored airtight, the frosted coconut cupcakes will stay fresh at room temperature for a 2-3 days. After that, consider keeping them in the fridge. However, they’re best served at room temperature.
- Freeze. Freeze the unfrosted coconut cupcakes in a freezer-safe, airtight container for up to 1 month. Defrost at room temperature before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 426
- Sugar: 43.8g
- Sodium: 179mg
- Fat: 26.3mg
- Carbohydrates: 55.5g
- Fiber: .5g
- Protein: 3.1g
- Cholesterol: 61mg
Hello, thanks for these recipe. If I want to add homemade lightly toasted shredded coconut inside the cake batter, what quantity can it hold.
Thank you.
For 12 cupcakes I’d say 1/2 cup but maybe pulse it in the food processor a little bit to make the pieces smaller. Sounds like a great addition!