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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
Cook Time:20 minutes
Total Time:40 minutes

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