Coconut Cupcakes With Coconut Buttercream Frosting

Coconut Cupcakes With Coconut Buttercream Frosting

Description

These moist, fluffy coconut cupcakes are infused with rich coconut flavor and topped with a creamy coconut buttercream frosting. Perfect for spring gatherings, birthdays, or any occasion where you want a sweet tropical touch.

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• ½ tsp coconut extract (optional, for stronger coconut flavor)

• ½ cup (120ml) canned coconut milk (full fat)

• ½ cup (120ml) whole milk

• 1 cup (80g) sweetened shredded coconut

For the Coconut Buttercream Frosting:

• 1 cup (230g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 2–3 tbsp canned coconut milk

• 1 tsp coconut extract

• Pinch of salt

• ½ cup (40g) sweetened shredded coconut (for topping)

Instructions

Make the Cupcakes:

1. Preheat Oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).

4. Add Eggs & Flavorings: Beat in eggs one at a time, then add vanilla and coconut extract.

5. Alternate Dry & Wet Ingredients: Add the flour mixture in three parts, alternating with coconut milk and whole milk, beginning and ending with the flour mixture. Mix until just combined.

6. Fold in Coconut: Gently stir in shredded coconut.

7. Fill & Bake: Divide batter evenly into cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

8. Cool Completely: Remove cupcakes from the pan and let cool on a wire rack.

Make the Coconut Buttercream Frosting:

1. In a large bowl, beat butter until creamy (about 2 minutes).

2. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.

3. Add coconut milk, coconut extract, and salt, and beat until light and fluffy (2–3 minutes). Adjust consistency with more coconut milk if needed.

Frost the Cupcakes:

1. Once cupcakes are completely cooled, frost with coconut buttercream using a piping bag or spatula.

2. Sprinkle with shredded coconut for garnish.

Equipment Needed

• 12-cup muffin tin

• Paper cupcake liners

• Mixing bowls

• Electric hand or stand mixer

• Measuring cups and spoons

• Cooling rack

• Piping bag and tip (optional)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 cupcakes

Coconut Cupcakes With Coconut Buttercream Frosting

These moist, fluffy coconut cupcakes are infused with rich coconut flavor and topped with a creamy coconut buttercream frosting. Perfect for spring gatherings, birthdays, or any occasion where you want a sweet tropical touch.

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Equipment

• 12-cup muffin tin
• Paper cupcake liners
• Mixing bowls
• Electric hand or stand mixer
• Measuring cups and spoons
• Cooling rack
• Piping bag and tip (optional)

Ingredients

• For the Cupcakes:
• 1 ½ cups 190g all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup 115g unsalted butter, softened
• 1 cup 200g granulated sugar
• 2 large eggs room temperature
• 1 tsp pure vanilla extract
• ½ tsp coconut extract optional, for stronger coconut flavor
• ½ cup 120ml canned coconut milk (full-fat)
• ½ cup 120ml whole milk
• 1 cup 80g sweetened shredded coconut
• For the Coconut Buttercream Frosting:
• 1 cup 230g unsalted butter, softened
• 4 cups 480g powdered sugar
• 2 –3 tbsp canned coconut milk
• 1 tsp coconut extract
• Pinch of salt
• ½ cup 40g sweetened shredded coconut (for topping)

Instructions

• Make the Cupcakes:
• Preheat Oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
• Add Eggs & Flavorings: Beat in eggs one at a time, then add vanilla and coconut extract.
• Alternate Dry & Wet Ingredients: Add the flour mixture in three parts, alternating with coconut milk and whole milk, beginning and ending with the flour mixture. Mix until just combined.
• Fold in Coconut: Gently stir in shredded coconut.
• Fill & Bake: Divide batter evenly into cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
• Cool Completely: Remove cupcakes from the pan and let cool on a wire rack.
• Make the Coconut Buttercream Frosting:
• In a large bowl, beat butter until creamy (about 2 minutes).
• Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
• Add coconut milk, coconut extract, and salt, and beat until light and fluffy (2–3 minutes). Adjust consistency with more coconut milk if needed.
• Frost the Cupcakes:
• Once cupcakes are completely cooled, frost with coconut buttercream using a piping bag or spatula.
• Sprinkle with shredded coconut for garnish.

Servings: 12 cupcakes

10 FAQs About Coconut Cupcakes With Coconut Buttercream Frosting

1. Can I make these cupcakes without coconut extract?
Yes, you can omit the coconut extract, but the coconut flavor will be milder. The shredded coconut and coconut milk will still give some flavor.

2. Can I use coconut cream instead of coconut milk?
Yes, but it’s richer and thicker, so you may want to dilute it slightly with water or milk for the cupcake batter.

3. Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.

4. Can I use unsweetened shredded coconut instead of sweetened?
Yes, but the flavor will be less sweet, so you may want to add 1–2 extra tablespoons of sugar.

5. Can I make the batter ahead of time?
It’s best to bake the cupcakes right after mixing the batter, but you can prepare the dry ingredients in advance and store them in an airtight container.

6. Can I freeze these cupcakes?
Yes, unfrosted cupcakes freeze well for up to 2 months. Wrap each tightly in plastic wrap, then place in a freezer-safe bag.

7. Can I make mini cupcakes instead?
Yes, just reduce the baking time to 10–12 minutes and keep an eye on them.

8. Can I use store-bought frosting?
Yes, but homemade coconut buttercream will give a fresher, richer flavor.

9. Can I use almond or oat milk instead of whole milk?
Yes, but whole milk gives a richer texture. Non-dairy milk will work for a lighter version.

10. How do I prevent dry cupcakes?
Do not overbake and measure your flour properly by spooning it into the cup and leveling it off.

How To Store Coconut Cupcakes With Coconut Buttercream Frosting

• At Room Temperature:
  Store frosted cupcakes in an airtight container for up to 2 days if your kitchen is cool (below 70°F).

• In the Refrigerator:
  Place cupcakes in an airtight container and store for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving so the frosting softens.

• In the Freezer (Unfrosted):
  Wrap each cupcake tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw at room temperature before frosting.

• In the Freezer (Frosted):
  Place frosted cupcakes on a baking sheet and freeze until firm, then wrap individually and store in a freezer bag for up to 1 month.