These Coconut Cupcakes are packed with a ton of coconut flavor and topped with a silky coconut buttercream frosting. You will get a burst of tropical flavors with each bite.

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These Coconut Cupcakes are packed with a ton of coconut flavor and topped with a silky buttercream frosting. You will get a burst of tropical flavors with each bite.

About This Recipe

These Coconut Cupcakes are super moist, fluffy, and full of coconut flavor. We use coconut extract as well as coconut shreds in this recipe.
The cupcake recipe is a primary method; adding the shredded coconut and extract adds flavor to the finished product.
This recipe calls for eggs and leavener, such as baking soda and baking powder. These ingredients contribute to having a fluffy and light texture.
As for the fat content, we need butter and oil. Butter brings a delicious flavor, and oil moistens the crumb and prevents it from drying out.
Every cake recipe needs some liquid, and this recipe uses full-fat coconut milk. Coconut milk has a fat content and a subtle coconut flavor.
Let's talk about the frosting. This frosting is super silky and smooth and has the perfect balance of sweetness.
The frosting contains meringue powder, a stabilizer that gives the buttercream structure.

How To Make These Coconut Cupcakes

Start by creaming the room-temperature butter and sugar.
Add the eggs one at a time and mix well after each.
Add extracts and oil, and beat the mixture well until all is well blended.
Whisk dry ingredients, including coconut shreds.
Add all the dry ingredients to the mixture alternating with coconut milk. Start and finish with dry.
Fill the cupcake liners to ⅔ of their capacity and bake them for 15-17 minutes.
Let the cupcakes cool down fully before frosting them.
Beat the room-temperature butter Until light and fluffy. Mix the meringue powder into one cup of sifted powdered sugar. Add this to the butter in spoonfuls. Add the remaining powdered sugar and the extracts. Beat the mixture for 2-3 minutes.
Add 1-2 tablespoons of coconut milk until you reach a spreadable consistency. Coconut milk makes the batter smooth.
Use your favorite piping tip and frost the Coconut Cupcakes.
You can sprinkle some toasted coconut shreds on them for an extra crunch.

See more cupcake recipes;

Red Velvet Cupcakes,

White Cupcakes,

Gingerbread Cupcakes

📖 Recipe

Coconut Cupcakes

These Coconut Cupcakes are packed with a ton of coconut flavor and topped with a silky coconut buttercream frosting. You will get a burst of tropical flavors with each bite.

5 from 2 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Dessert

Cuisine American

Servings cupcakes

Calories 305 kcal

Ingredients

For The Cupcakes

¾ cup Butter
1 cup Granulated sugar
2 Eggs, Room Temperature
2 teaspoon Vanilla extract
½ teaspoon Coconut extrac
¼ cup Oil
2 cups All-purpose flour, Spooned and leveled
½ cup Coconut shreds, Un-sweetened
1 teaspoon Baking Powder
¼ teaspoon Baking soda
¼ teaspoon Salt
1 cup Coconut milk, Full fat, Room emperature

For The Frosting

½ cup Butter, Room temperture but not too soft
3 cups Powdered sugar, Sifted
½ teaspoon Meringue powder, Optional
1 teaspoon Vanilla extract
¼ teaspoon Coconut extract
2-3 tablespoon Coconut milk

Instructions

How To Make The Cupcakes

Preheat the oven to 350°F, and line the cupcake pan with the liners.
Sift dry ingredients and set aside.
2 cups All-purpose flour, ½ cup Coconut shreds, 1 teaspoon Baking Powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
Using the paddle attachment or hand mixer, beat the softened butter with sugar for at least 3-5 minutes
¾ cup Butter, 1 cup Granulated sugar
Add the eggs, one at a time and beat well after each one.
2 Eggs
Add in the extracts and oil.
2 teaspoon Vanilla extract, ½ teaspoon Coconut extrac, ¼ cup Oil
Start adding dry ingredients alternating with milk in three passes of dry ingredients and two passes of coconut milk. Start and finish with dry ingredients.
1 cup Coconut milk
Scoop the batter into the lined cupcake cavity. Fill only ⅔ of the cavity. Bake for 15-17 minutes or until an insert comes out clean.
Let them cool down completely. While they are baking, prepare the frosting.
Beat the butter until pale and light in color.
½ cup Butter
Mix the meringue powder into one cup of the powdered sugar.
Add this to the butter in spoonfuls. Beat the mixture for two minutes. Add the remaining powdered sugar, and mix well.
3 cups Powdered sugar, ½ teaspoon Meringue powder
Add both extracts. In the end, add one tablespoon of coconut milk to make the buttercream smooth and spreadable. Add more if needed.
1 teaspoon Vanilla extract, ¼ teaspoon Coconut extract, 2-3 tablespoon Coconut milk

Nutrition

Calories: 305kcalCarbohydrates: 49gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 59mgSodium: 204mgPotassium: 66mgFiber: 0.4gSugar: 13gVitamin A: 473IUVitamin C: 0.2mgCalcium: 28mgIron: 1mg

Keyword Coconut Cupcakes, CUPCAKE

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