Coconut Cupcakes are little bites of tropical sweetness topped with fluffy frosting and toasted coconut flakes. These cupcakes have a soft, moist texture with just the right hint of coconut flavor that makes them feel like a mini vacation in every bite. The coconut gives them a light, fresh taste that’s perfect for spring or summer days.
I love making these cupcakes when I want to brighten up any gathering or just treat myself to something cheerful. What makes them extra special for me is the way the toasted coconut on top adds a bit of crunch, balancing the smooth, creamy frosting. If you’re a coconut fan like me, you’ll find it hard to stop at just one!
My favorite way to serve these is with a cup of tea or a cold glass of milk—simple and comforting. They’re perfect for sharing at parties or just enjoying as an afternoon treat. Whenever I bake these, they remind me of sunny beaches and warm breezes, even if I’m just sitting in my kitchen.
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cupcakes structure. If you want a gluten-free version, try a 1-to-1 gluten-free flour blend. It works well but check if extra moisture is needed.
Coconut Milk: Adds moisture and a mild coconut flavor. You can use regular milk or almond milk if coconut milk isn’t available, but the coconut taste will be less intense.
Shredded Coconut: I like using sweetened for extra sweetness, but unsweetened works great if you prefer less sugar. Toasted coconut on top adds a nice crunch and deeper flavor.
Butter & Cream Cheese (Frosting): They make the frosting creamy and smooth. For dairy-free, use vegan butter and cream cheese alternatives, but expect a slight taste change.
How Can I Make the Frosting Nice and Smooth Without It Being Too Runny?
Getting the frosting texture just right can be tricky. Here’s how to keep it creamy but firm enough to pipe or spread:
- Start with softened butter and cream cheese. Cold ingredients won’t mix well and can be lumpy.
- Beat butter and cream cheese together until very smooth before adding powdered sugar.
- Add powdered sugar gradually and mix well after every addition for a fluffy texture.
- Add coconut milk slowly, just enough to loosen the frosting. Too much will make it runny.
- If the frosting gets too soft, chill it in the fridge for a few minutes before using.
Equipment You’ll Need
- 12-cup muffin pan – I recommend this to give each cupcake a nice shape and even baking.
- Cupcake liners – keep the cupcakes from sticking and makes cleanup easier.
- Mixing bowls – for your dry ingredients and wet ingredients. Use a large one for mixing everything together.
- Hand or stand mixer – makes creaming butter and sugar easier and quicker, but a good whisk works too.
- Rubber spatula – helps fold in shredded coconut and scrape the bowl clean.
- Cooling rack – helps the cupcakes cool evenly so frosting stays neat and doesn’t melt.
- Toasting pan or skillet – to toast shredded coconut until golden, for topping.
Flavor Variations & Add-Ins
- Mix in chopped pineapple or mango into the batter for tropical fruit bursts inside the cupcakes.
- Swap vanilla extract for almond or coconut extract for a different flavor kick.
- Add chopped macadamia nuts or toasted pecans into the batter for extra crunch and richness.
- Use mascarpone cheese instead of cream cheese in the frosting for a richer, silkier texture.
How to Make Coconut Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut (sweetened or unsweetened)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2-3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1-2 tbsp coconut milk (if needed for consistency)
- 1 cup shredded coconut, toasted for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time plus 18-22 minutes for baking. You’ll also need extra time to let the cupcakes cool completely before frosting, plus about 5 minutes to toast the coconut for garnish. Overall, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This gets everything ready for baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for now.
3. Cream Butter and Sugar:
In a large bowl, use a mixer or whisk to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This helps make your cupcakes tender.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each one. Then stir in the vanilla extract for flavor.
5. Combine Dry and Wet Ingredients:
Alternately add the dry flour mixture and coconut milk to the wet ingredients. Start and end with the flour mixture, mixing gently so everything is just combined.
6. Fold in Coconut:
Carefully fold in the shredded coconut with a spatula. This adds texture and coconut flavor to your cupcakes.
7. Fill Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full for perfect rising.
8. Bake the Cupcakes:
Place the pan in your preheated oven and bake for 18-22 minutes. Check by inserting a toothpick into the center—if it comes out clean, the cupcakes are ready.
9. Cool Cupcakes:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
10. Make the Frosting:
While the cupcakes cool, beat together the softened butter and cream cheese in a bowl until smooth and creamy.
11. Add Powdered Sugar:
Gradually add powdered sugar, about 1 cup at a time, mixing well after each addition until your frosting is fluffy and smooth.
12. Add Flavor and Adjust Consistency:
Stir in vanilla extract. Add coconut milk little by little until your frosting is spreadable but firm enough to hold its shape.
13. Frost the Cupcakes:
Once the cupcakes are fully cooled, generously spread the frosting on top of each cupcake.
14. Toast Coconut Garnish:
Toast shredded coconut in a dry skillet over medium heat. Stir often and cook until it turns golden brown, then remove from heat.
15. Garnish and Serve:
Sprinkle the toasted coconut evenly over the frosted cupcakes. Now, your delicious coconut cupcakes with creamy frosting and crunchy topping are ready to enjoy!
Can I Use Frozen Shredded Coconut?
Yes! Just make sure to thaw and drain any excess moisture before adding it to the batter or toasting. This helps prevent soggy cupcakes.
How Should I Store Leftover Cupcakes?
Store frosted cupcakes in an airtight container in the fridge for up to 3 days to keep the cream cheese frosting fresh. Bring to room temperature before serving for best taste.
Can I Make These Cupcakes Dairy-Free?
Absolutely! Substitute the butter and cream cheese with dairy-free alternatives and use coconut or almond milk. The texture may be slightly different but still delicious.
Can I Prepare the Frosting Ahead of Time?
Yes, you can make the frosting a day ahead and keep it refrigerated in an airtight container. Before frosting, let it come to room temperature and give it a quick whip to restore smoothness.