Coconut cupcakes are little bites of sweet, fluffy happiness topped with creamy coconut frosting and sprinkled with shredded coconut for that perfect texture. These cupcakes bring together the light, tender crumb of a classic vanilla cupcake with the tropical twist of coconut, making them feel special without being complicated.
I love making these cupcakes for any occasion because they always seem to bring a smile. The coconut flavor isn’t overwhelming, just a nice hint that feels fresh and delicious. One of my favorite things is to toast the shredded coconut lightly before sprinkling it on top — it adds a bit of crunch and a deeper flavor that makes the cupcakes even more satisfying.
These cupcakes are perfect to share with friends and family during a cozy afternoon tea or a casual get-together. I like serving them with a cup of strong coffee or a cold glass of milk to balance their sweetness. They’re simple enough to make any day feel a little more like a celebration, and once you try them, I’m pretty sure they’ll become a go-to treat in your kitchen too.
Key Ingredients & Substitutions for Coconut Cupcakes
Coconut Milk: This adds moisture and a mild coconut flavor. If you don’t have coconut milk, regular milk works fine, but you’ll get less coconut taste.
Shredded Sweetened Coconut: It gives texture and coconut flavor inside and on top. Unsweetened coconut can be used for less sweetness, but add a bit more sugar if you like.
Butter: Use unsalted and softened butter for creamy batter and frosting. You can swap with margarine, but the flavor might be less rich.
Powdered Sugar: This is key for smooth, sweet frosting. If you want a lighter frosting, mix powdered sugar with a bit of cream cheese or Greek yogurt.
How Do I Make the Frosting Smooth and Fluffy?
Creaming the butter properly is the first step. It makes the frosting light and easy to spread.
- Use softened butter—not melted—to get creamy texture.
- Beat the butter alone first until it looks pale and fluffy (about 2-3 minutes).
- Add powdered sugar slowly; beating well after every addition helps avoid lumps.
- Add coconut milk slowly to reach a creamy, spreadable consistency.
- Beat the frosting for a final 2-3 minutes to make it fluffy but not runny.
Equipment You’ll Need
- Mixing bowls – I recommend different sizes for wet and dry ingredients, making mixing easier.
- Electric hand mixer or stand mixer – helps you cream butter and sugar smoothly.
- Measuring cups and spoons – ensures your ingredients are just right for perfect cupcakes.
- Rubber spatula – great for folding in shredded coconut and scraping down bowls.
- Cupcake tin with liners – keeps the cupcakes in shape while baking and easy to remove.
- Cooling rack – helps cupcakes cool evenly and prevents sogginess.
- Large piping bag or spatula – makes frosting application neat and simple.
Flavor Variations & Add-Ins
- Swap shredded sweetened coconut for unsweetened for less sweetness, or add toasted coconut on top for extra crunch.
- Mix in crushed pineapple or banana for a chunkier fruit flavor inside the cupcakes.
- Add shredded coconut or toasted coconut to the frosting for more texture and coconut flavor.
- Use white or dark chocolate chips mixed into the batter for a chocolaty surprise.
How to Make Coconut Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup coconut milk (or regular milk)
- ½ cup shredded sweetened coconut
For the Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tbsp coconut milk
- 1 tsp vanilla extract
- ½ cup shredded sweetened coconut (for topping, toasted if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and around 20 minutes to cool and frost. In total, you’ll spend roughly 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep your cupcakes from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside for later.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor.
5. Combine Wet and Dry Ingredients:
Alternate adding the dry flour mixture and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix gently each time until just combined to keep the batter light.
6. Fold in Shredded Coconut:
Gently fold in the shredded sweetened coconut, making sure it’s evenly mixed without overworking the batter.
7. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each one about two-thirds full to leave room for rising.
8. Bake the Cupcakes:
Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, they’re ready!
9. Cool the 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 cupcakes cool, beat the softened butter in a bowl until creamy. Gradually add powdered sugar, beating well after each addition. Add coconut milk and vanilla extract, and mix until smooth and fluffy. Adjust the texture by adding more powdered sugar or coconut milk if needed.
11. Frost and Decorate:
Once cupcakes are fully cooled, frost them generously with the coconut frosting. Sprinkle the tops with shredded coconut. For a tasty twist, toast the shredded coconut in a dry skillet over medium heat until golden brown before adding.
12. Enjoy Your Delicious Cupcakes!
Serve these moist, flavorful coconut cupcakes at your next gathering or enjoy as a sweet treat anytime!
Can I Use Frozen Shredded Coconut?
Yes! Just make sure to thaw it completely and pat dry any excess moisture before folding it into the batter to avoid soggy cupcakes.
How Should I Store Leftover Cupcakes?
Store cooled and frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Bring to room temperature before serving for the best taste.
Can I Substitute Coconut Milk With Regular Milk?
Absolutely! Regular milk works fine but won’t add the same coconut flavor. You can add a bit of coconut extract to boost the taste if you like.
Can These Cupcakes Be Made Ahead of Time?
Yes! Bake the cupcakes a day ahead and keep them unfrosted in an airtight container. Frost them just before serving for fresh-tasting results.
