These easy Coconut Cupcakes are irresistibly fluffy, packed with coconut flavor, and topped with a rich, tangy cream cheese frosting. They're foolproof to make with minimal effort. Perfect for any occasion!
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Why We Love These Coconut Cupcakes
- Easy and Foolproof: Whether you’re a baking beginner or pro, these cupcakes come together effortlessly with reliable results.
- Soft and Fluffy Texture: Thanks to buttermilk and shredded coconut, these cupcakes are extra tender, making each bite melt-in-your-mouth good.
- The BEST Cream Cheese Frosting: The tangy cream cheese frosting is the perfect balance for these sweet cupcakes.
- Visually Beautiful: Just the right amount of coconut on top makes them look bakery worthy, but with minimal effort thanks to my special trick!
- Family Approved Crowd-Pleaser: All the coconut lovers adored them, and even the few who thought they didn't like coconut enjoyed them!
- Perfect for Any Occasion: From birthday parties to baby showers or casual get-togethers to fancy holidays, these coconut cupcakes feel special but not too fussy.
Coconut Cupcakes with Cream Cheese Frosting Recipe Ingredients
- Salted Butter
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Coconut Extract
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Buttermilk
- Sweetened Coconut Flakes
- Cream Cheese
- Powdered Sugar
- Milk
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I would add an extra ¼ teaspoon of salt to the cupcake batter and just a pinch to the frosting.
- Pure Vanilla Extract: Use pure vanilla extract not imitation or essence. The extract enhances the natural coconut flavor.
- Coconut Extract: This isn't pure but just a tiny bit gives these cupcakes an extra boost of coconut flavor without tasting artificial.
- Baking Powder: Always make sure your baking powder is fresh and not expired. If it's not the cupcakes will not rise nor be fluffy.
- All Purpose Flour: You can use white whole wheat flour but the cupcakes will be a bit dense. You can also use whole wheat flour but the cupcakes will be dense and darker in color. I've tried both ways and I like using all purpose flour the best followed by white whole wheat flour.
- Buttermilk: This makes the cupcakes extra tender. If you like you can use full fat canned coconut milk. Shake it well before measuring so the cream and milk combine. You can also make your own buttermilk, here's how: Combine 1 tablespoon of bottled lemon juice or white vinegar per 1 cup of milk. Let it sit for at least 5 minutes. It will look curdled and thick and that's exactly what you want.
- Sweetened Coconut Flakes: These create the best flavor and texture. I have not tried these cupcakes with unsweetened coconut flakes. I think they could be used but the cupcakes will end up with a different texture and flavor.
- Cream Cheese: If needed, you can use Neufchatel cheese or Mascarpone. The frosting won't be as rich. I suggest just using cream cheese for the best frosting.
- Milk: This is used to thin out the frosting. You can use any type you drink or canned coconut milk. You can also use water.
This coconut cupcake recipe is such an easy recipe for fluffy cupcakes with rich coconut flavor. This is going to be your new go-to cupcake recipe!
How to Make Easy Coconut Cupcakes
- First, preheat oven to 350°F and line a 12 cup muffin pan with paper liners or grease them extremely well with nonstick cooking spray.
- With a stand mixer fitted with the paddle attachment or in a large bowl with hand mixer, cream together the softened butter and granulated sugar until light and fluffy. This will take 3-4 minutes.
- Next, beat in the eggs, one at a time. Followed by the vanilla extract and coconut extract.
- Then, add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed just until combined and still crumbly.
- Now, add the buttermilk and beat on low until combined. Scrape the bottom and sides of the bowl.
- Increase mixer to medium speed and beat the batter for 30 seconds.
- Fold in the coconut flakes.
- Using a large scoop or a scant ¼ cup measuring cup, fill the cupcake liners or muffin cups ¾th full. This recipe makes exactly 12 cupcakes.
- Bake cupcakes in preheated oven on center rack for 20-25 minutes or until a toothpick inserted in center comes out clean.
- Cool the cupcakes in the pan for 2-3 minutes then remove to wire rack and cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting.
How to Make Cream Cheese Frosting
- In a stand mixer with the paddle attachment or with large bowl and hand mixer, cream together the softened cream cheese and butter until smooth and creamy.
- Then add in the vanilla extract and half of the powdered sugar and beat well.
- Add the remaining powdered sugar and milk, beat well until incorporated.
- Now increase the speed on the mixer and beat for about a minute until the frosting is creamy and fluffy.
- Using a medium scoop or 2 tablespoons, scoop heaping dollops of frosting and place on top of cooled cupcakes.
- Then take each cupcake and place it frosting side down in a bowl of coconut flakes. Gently rock it back and forth so the coconut adheres to the frosting.
- Let the cupcakes rest for about an hour so the frosting has time to set before serving or storing.
Serving Coconut Cupcakes
These cupcakes are perfect for any occasion or celebration! Here are some ideas:
- Birthday Parties
- Holiday Gatherings
- Game Days
- Bring to work and treat your co-workers
- Baby Showers
- Game Nights with friends
- End the weekend with a special treat after Sunday dinner
- Casual Dinners with friends or family
If you have some coconut lovers in your circle don't miss my other yummy coconut recipes: Coconut Brownies, Chocolate Coconut Candies, Coconut Oatmeal Cookies and Chocolate Chunk Coconut Cookies. All full of coconut flavor and so dang good!!
Storing
Storing: The frosting has cream cheese so it has a risk of spoiling, so ideally the cupcakes should be kept in the refrigerator in an airtight container when not being served. They'll be fine left out the day you are serving them because the amount of sugar in the frosting acts like a preservative. The fridge can dry out baked goods and nobody wants to eat a hard, dried out cupcake so I would only store them in the fridge for a day or two after they've been served.
Freezing: You can also store any leftover cupcakes in the freezer and take out 2-3 hours before needing them. The freezer will preserve the freshness of the cupcakes and not dry them out. To store cupcakes in the freezer, place the cupcakes in a freezer safe air tight container that is tall enough to not touch the frosting. I've heard people mention that the frosting can split when thawed but I have never experienced that with my cream cheese frosting recipe.
Heather's Favorite Tools for this Recipe
- My MOST favorite tool that I don't think I could live without is my KitchenAid Stand Mixer. It's the best tool ever for making cupcakes, frostings, breads, cookies and so many other things.
- I love these nestled mixing bowls for prepping ingredients.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their muffin pans are the ones I prefer. Find yourself a consultant, host a party and treat yourself to something new. I also like the Food Network muffin pans and baking pans. You can order them online.
- A large sized scoop that holds approximately 3 tablespoons is great for these cupcakes. Again I use the pampered chef one but this large scoop from OXO on Amazon is a great option.
- A medium scoop is great for scooping the frosting. I like the pampered chef scoops the best, but this medium scoop from OXO is a nice option.
Tips for Easy Coconut Cupcakes
- Gather all the ingredients before you start making the recipe. It is so much easier to bake when all the ingredients are ready.
- Read the recipe from start to finish before you start. I am speaking from experience.
- Use room temperature ingredients. It helps the batter come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cupcakes too dry. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Do NOT over mix the batter, the cupcakes will be tough instead of tender. Mix just until the batter is smooth.
- If your oven tends to bake unevenly, you can rotate the cupcake pan a little over half way through the baking time. It helps with even baking.
- Double the recipe for parties! This recipe doubles perfectly to make 24 cupcakes.
More Cupcake Recipes:
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Chocolate Cupcakes with Chocolate Frosting
- Red Velvet Cupcakes with Beet Powder
- Coffee Cupcakes with Mocha Buttercream
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Coconut Cupcakes
These easy Coconut Cupcakes are irresistibly fluffy, packed with coconut flavor, and topped with a rich, tangy cream cheese frosting. They're foolproof to make with minimal effort. Perfect for any occasion!
Servings: 12 cupcakes
Equipment
- 12 cup muffin pan
Ingredients
- ½ cup salted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon coconut extract
- 1¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1¼ cups all purpose flour
- ½ cup buttermilk
- ¾ cup sweetened shredded coconut
Cream Cheese Frosting
- ¼ cup salted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered , sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F and line a 12 cup muffin pan with paper liners or grease them extremely well with nonstick cooking spray.
- With a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. This will take 3-4 minutes.
- Beat in the eggs, one at a time. Followed by the vanilla extract and coconut extract.
- Add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed just until combined and still crumbly.
- Add the buttermilk and beat on low until combined. Scrape the bottom and sides of the bowl. Increase the speed to medium and beat the batter for 30 seconds.
- Fold in the coconut flakes.
- Using a large scoop or scant ¼ cupful, fill the paper liners ¾th full. This recipe makes exactly 12 cupcakes.
- Bake cupcakes in preheated oven on center rack for 20-25 minutes or until a toothpick inserted in center comes out clean.
- Cool the cupcakes in the pan for 2-3 minutes then remove to wire rack and cool completely. While the cupcakes are cooling, prepare the cream cheese frosting.
How to Make Cream Cheese Frosting
- In the bowl of a stand mixer with the paddle attachment, cream together the softened cream cheese and butter until smooth and creamy.
- Add in the vanilla extract and half of the powdered sugar and beat well.
- Add the remaining powdered sugar and milk, beat until well incorporated and scraping sides of bowl as needed.
- Now increase the speed on the mixer and beat for about a minute until the frosting is creamy and fluffy.
- Using a medium scoop or 2 tablespoons, scoop heaping dollops of frosting and place on top of cooled cupcakes.
- Then take each cupcake and place it frosting side down in a bowl of coconut flakes. Gently rock it back and forth so the coconut adheres to the frosting.
- Let the cupcakes rest for about an hour so the frosting has time to set before serving or storing.
Nutrition
Serving: 1 cupcake with frosting | Calories: 432kcal | Carbohydrates: 42g | Protein: 9g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 316mg | Potassium: 372mg | Fiber: 1g | Sugar: 31g | Vitamin A: 727IU | Vitamin C: 2mg | Calcium: 242mg | Iron: 1mg
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