Name: Coconut Cupcakes with Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 160g all-purpose flour (1 1/3 cups); 1 1/2 tsp baking powder; 1/4 tsp salt; 115g unsalted butter, softened (1/2 cup); 200g granulated sugar (1 cup); 2 large eggs; 1 tsp vanilla extract; 1/2 tsp coconut extract (optional, for stronger flavor); 120ml coconut milk or whole milk (1/2 cup); 60g sweetened shredded coconut (3/4 cup); 115g cream cheese or butter, softened (1/2 cup, for frosting); 250g powdered sugar (2 cups, for frosting); 2–3 tbsp milk or cream (for frosting); 1 tsp vanilla or coconut extract (for frosting); Extra shredded coconut, for garnish

Why You’ll Love This Recipe

These cupcakes are a delightful balance of moist texture and gentle coconut flavor. The frosting is creamy and luxurious, complementing the lightness of the cupcake base without overpowering it. They’re easy to make, beautifully presentable, and versatile for many occasions. Whether you’re a coconut fan or simply want to try something new, this recipe will leave you wanting more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter
granulated sugar
eggs
vanilla extract
coconut extract (optional for stronger flavor)
coconut milk or whole milk
sweetened shredded coconut
powdered sugar (for frosting)
cream cheese or butter (for frosting)
milk or cream (for frosting)
vanilla or coconut extract (for frosting)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla and coconut extract.
Alternate adding the dry ingredients and coconut milk, beginning and ending with the dry mixture. Mix until just combined.
Fold in shredded coconut gently.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese or butter until smooth. Gradually add powdered sugar, then add vanilla or coconut extract and a splash of milk or cream to reach the desired consistency.
Frost cooled cupcakes and garnish with a sprinkle of shredded coconut.

Servings and timing

This recipe makes 12–14 cupcakes.
Prep time: 20 minutes
Bake time: 20 minutes
Cooling and frosting time: 40 minutes
Total time: about 1 hour 20 minutes

Variations

Add lime zest to the batter or frosting for a citrus twist.
Top with toasted coconut for a nuttier, deeper flavor.
Use coconut cream in place of coconut milk for extra richness.
Fill the cupcakes with lemon curd or jam for a surprise center.
Make them gluten-free using a 1:1 gluten-free flour blend.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving for the best texture and flavor. Unfrosted cupcakes can be frozen for up to 2 months; thaw and frost when ready to serve.

FAQs

Can I use unsweetened coconut?

Yes, but sweetened shredded coconut adds moisture and flavor. Adjust sugar levels if using unsweetened.

What kind of frosting works best?

Cream cheese frosting or a classic buttercream both pair beautifully with coconut flavors.

Can I make these cupcakes ahead of time?

Absolutely. Bake a day ahead and store unfrosted for best freshness. Frost before serving.

How do I make the cupcakes more coconut-forward?

Use coconut extract, coconut milk, and extra shredded coconut for bold flavor.

Can I use canned coconut milk?

Yes, just shake it well before using. Use full-fat for best results.

How do I toast coconut for topping?

Spread coconut on a baking sheet and bake at 325°F (163°C) for 5–10 minutes, stirring occasionally until golden.

Can I make these dairy-free?

Yes, substitute butter with plant-based butter and use coconut cream in place of dairy milk or cream cheese.

Why are my cupcakes dense?

Overmixing the batter or using too much flour can lead to dense cupcakes. Mix gently and measure ingredients accurately.

Can I pipe the frosting?

Yes, use a piping bag with your favorite tip for a decorative finish.

Can I add fruit to the cupcakes?

Yes, fold in chopped pineapple or mango for a tropical fruit twist.

Conclusion

Coconut Cupcakes with Frosting are the perfect sweet treat for any occasion. Their moist, fluffy texture and tropical flavor make them stand out, while the creamy frosting and coconut topping add elegance and indulgence. Easy to customize and sure to impress, these cupcakes bring a little island flair to your dessert table.