This post may contain affiliate links.
Perfect for any occasion, these coconut cupcakes are fluffy, packed with delicious coconut flavor in the cake and frosting, and just fun to make.
Are you ready to whisk yourself away to a tropical paradise with every bite? If so, then these coconut cupcakes are your ticket to a sweet escape!
I absolutely adore baking with coconut—it has a way of bringing a special touch to any dessert.
And let’s be honest, who can resist the allure of homemade cupcakes that fill the kitchen with the scent of a tropical beach? Not me, and I’m sure not you either!
This coconut cupcake recipe is one of my all-time favorites because it combines simplicity with that wow-factor we all love in desserts.
That’s Jeremy’s words actually. He says my cupcake recipes have the wow factor. Ha! He has to say that, though. Right?
Seriously, though. Fluffy cupcakes with coconut? Who wouldn’t want that? A moist coconut cupcake is practically heaven!
Whether you’re baking for a party, a family dinner, or just a cozy night in, these coconut cupcakes are bound to be a hit.
Some of our other favorite cupcake recipes we have on our site include: Pancake Cupcakes with Maple Buttercream Frosting, Simple Recipe for Chocolate Cupcakes, and Lemon Curd Angel Food Cupcakes Recipe.
WHY THIS RECIPE WORKS:
- Simple Ingredients: The recipe uses common ingredients that are easy to find in your grocery store.
- Perfect for Any Skill Level: Whether you’re a beginner or a seasoned baker, this recipe is straightforward and enjoyable to make.
- Amazingly Moist: Thanks to the coconut milk and coconut extract, these cupcakes come out incredibly moist and flavorful every single time.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Vegetable oil
- Large eggs
- Coconut extract
- Vanilla extract
- Unsweetened coconut milk
- Salted butter
- Powdered sugar
- Fresh fruit (for garnish, optional)
HOW TO MAKE COCONUT CUPCAKES:
- Preheat the oven to 350°F. Line cupcake tins with liners and set aside.
- In a medium-bowl, stir together the flour, baking powder, and salt, set aside.
- In a large bowl, whisk together the sugar and oil.
- Add the eggs one at a time, mixing the first one in before adding the next.
- Whisk in the coconut extract and vanilla extract.
- Add half of the flour mixture, whisk to combine.
- Add half of the coconut milk, whisk until smooth.
- Repeat with the flour mixture, then coconut milk, scrape down the sides as needed.
- Add 3 tablespoons of the cupcake batter to each cupcake liner.
- Bake for 17-20 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes in the tin, then take them out and cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting. Add the butter to the body of a stand mixer with the paddle attachment. Whip until smooth.
- Slowly add the powdered sugar a spoonful at a time, making sure it is mixed in before adding the next, until fully incorporated. Yes, this takes a long time, but this is what makes the frosting extra fluffy.
- Add the coconut milk, coconut extract, and vanilla extract. Stir to combine.
- Once combined, scrape down the sides, then set the mixer on medium-high speed. Whip for 3 minutes until light and fluffy.
- Add the frosting to the cupcakes and garnish with toasted coconut if desired.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FROSTING?
Absolutely! While the coconut frosting complements the flavor perfectly, feel free to use vanilla or chocolate frosting if you prefer.
Maybe you could do a coconut cream cheese frosting with your coconut cupcakes recipe.
Have I said coconut too many times? Ha!
WHAT KIND OF GARNISHES SHOULD I USE?
Toasted coconut flakes make a great garnish for these cupcakes, adding a bit of crunch and enhanced coconut flavor.
Fresh berries, a sprinkle of lime zest, or just a touch of lemon juice can also add a nice contrast.
HOW TO TOAST COCONUT?
Spread coconut flakes on a baking sheet and bake at 350°F for about 3-4 minutes or until golden brown.
Keep an eye on it, as shredded coconut can burn quickly!
Once it looks almost to the toastiness you want, remove from the oven and immediately spread it on a cold sheet tray to stop the toasting process.
ANY ADDITIONS?
All you coconut lovers will probably agree, there are a lot of flavors that will go well with these tasty treats.
- Sprinkle with flaked coconut for extra crunch
- Mix in a handful of chocolate chips for a chocolatey twist
- Top with a dollop of lemon curd for a citrus kick
- Swirl raspberry preserves into the batter before baking
- Add a spoonful of almond extract for a nutty flavor
- Sprinkle crushed nuts over the frosting
- Use a piping bag to swirl the frosting for a professional touch
- Add colored sprinkles for a festive look
- Mix in some blueberries for a burst of freshness
- Drizzle caramel over the top for a decadent finish
ANY SUBSTITUTIONS?
Most definitely! Let me know in the comments how your cupcakes turn out! I always love hearing from you.
- Substitute coconut oil for vegetable oil for a deeper coconut flavor
- Use double the egg whites instead of whole eggs for a lighter texture
- Replace granulated sugar with coconut sugar for a more caramel-like sweetness
- Swap out all-purpose flour for gluten-free flour if needed
- Opt for a cream cheese frosting instead of the traditional coconut buttercream for a tangy twist
HOW TO STORE:
Room Temp: Store the cupcakes in an airtight container for up to 1 week.
Freezer: Freeze the cupcakes without the frosting for up to 3 months. Thaw and frost before serving.
DANA’S TIPS AND TRICKS:
- Always use room temperature ingredients for the best results.
- Don’t overmix the batter; stir until just combined to keep the cupcakes fluffy.
- Test for doneness with a toothpick—it should come out clean when inserted into the center.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- If using fresh fruit for garnish, add just before serving to keep it fresh.
If you’ve never tried making coconut cupcakes before, this recipe is a great starting point.
It’s forgiving, fun, and most importantly, delicious.
There’s something about the flavor of coconut that just feels like a celebration.
Whether it’s a birthday, an anniversary, or just a Saturday afternoon, these tender coconut cupcakes make a sweet addition to any occasion.
So grab your whisk, and let’s make some cupcakes that are sure to make everyone smile!
If you like this recipe, you might also like:
If you’ve tried these COCONUT CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Coconut Cupcakes with Fluffy Coconut Frosting
Ingredients
For the cupcakes:
- 2 & 1/2 cups all-purpose flour sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 1 cup unsweetened coconut milk
For the frosting:
- 1 & 1/2 cups salted butter softened
- 6 cups powdered sugar sifted
- 6 tablespoons unsweetened coconut milk
- 1 1/2 teaspoon coconut extract
- 1 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line cupcake tins with liners and set aside.
- In a medium-bowl, stir together the flour, baking powder, and salt, set aside.2 & 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt
- In a large bowl, whisk together the sugar and oil.2 cups granulated sugar, 1 cup vegetable oil
- Add the eggs one at a time, mixing the first one in before adding the next.4 large eggs
- Whisk in the coconut extract and vanilla extract.2 teaspoons coconut extract, 1 teaspoon vanilla extract
- Add half of the flour mixture, whisk to combine.
- Add half of the coconut milk, whisk until smooth.1 cup unsweetened coconut milk
- Repeat with the flour mixture, then coconut milk, scrape down the sides as needed.
- Add 3 tablespoons of the cupcake batter to each cupcake liner.
- Bake for 17-20 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes in the tin, then take them out and cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting. Add the butter to the body of a stand mixer with the paddle attachment. Whip until smooth.1 & 1/2 cups salted butter
- Slowly add the powdered sugar a spoonful at a time, making sure it is mixed in before adding the next, until fully incorporated. Yes, this takes a long time, but this is what makes the frosting extra fluffy.6 cups powdered sugar
- Add the coconut milk, coconut extract, and vanilla extract. Stir to combine.6 tablespoons unsweetened coconut milk, 1 1/2 teaspoon coconut extract, 1 1/2 teaspoon vanilla extract
- Once combined, scrape down the sides, then set the mixer on medium-high speed. Whip for 3 minutes until light and fluffy.
- Add the frosting to the cupcakes and garnish with toasted coconut if desired.
Notes
- Always use room temperature ingredients for the best results.
- Don’t overmix the batter; stir until just combined to keep the cupcakes fluffy.
- Test for doneness with a toothpick—it should come out clean when inserted into the center.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- If using fresh fruit for garnish, add just before serving to keep it fresh.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
