Print

Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

Close-up of moist coconut cupcakes topped with white frosting and toasted coconut flakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake bakery-style coconut cupcakes that stay moist for days. This recipe uses coconut milk for deep flavor and is topped with a rich, creamy coconut buttercream frosting. It is a simple recipe for delicious homemade coconut cupcakes.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat canned coconut milk
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/2 cup sweetened shredded coconut, toasted (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Slowly pour in the 1 cup of coconut milk while mixing on low speed until the batter is smooth. Do not overmix.
  5. Gently fold in the 1/2 cup of shredded coconut.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the coconut buttercream frosting, beat the 1/2 cup of softened butter in a bowl until creamy.
  9. Gradually add the powdered sugar, alternating with the 1/4 cup of coconut milk and the coconut extract, beating until the frosting is light and fluffy. Add more powdered sugar if you prefer a stiffer frosting.
  10. Once the cupcakes are completely cool, pipe or spread the creamy coconut frosting onto each one.
  11. Garnish the tops with toasted shredded coconut before serving.

Notes

  • To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For the best flavor, use full-fat canned coconut milk in the cake batter.
  • You can substitute some of the flour with cake flour for an even fluffier texture.

Nutrition

Find it online: https://cookingbyjade.com/moist-coconut-cupcakes-with-creamy-buttercream/