Bake up this coconut cupcake recipe to enjoy with your afternoon Mate Cocido, coffee, or Tea! These coconut cupcakes with coconut milk are moist, fluffy, exceptionally tender, and full of coconut-y flavor.
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It's topped and decorated with a creamy, luscious coconut cream cheese frosting.
If your family has a sweet tooth like mine and is always looking for new cake recipes, check out my Orange Sheet cake, Vanilla Bundt Cake, Lemon Pound Cake, or Marble Bundt Cake.
✏️Camila Made Tip: If you're a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated. Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, can be made with vodka instead of clear vanilla, and let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
How to Make Coconut Cupcakes
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 350°F. Line two 24-cup pans with liners and lightly spray the tops.
- Whisk flour, shredded coconut, baking powder, and salt.
- Whisk coconut milk and avocado oil in a cup.
- Beat butter and sugar until fluffy. Add eggs one at a time, then beat until the mixture is thick and smooth.
- Add half of the dry mix, then the coconut mix, then the rest of the dry mix. Fold until smooth.
- Fill cups ¾ full, tap pans, and bake for 20-25 minutes, until golden and a toothpick comes out clean. Cool for 10 minutes in the pan, then transfer to a rack and let cool for 1 hour.
- Sift powdered sugar and milk powder.
- Beat cream cheese, butter, clear vanilla, coconut extract, coconut milk, and pure vanilla until smooth.
- Add sugar blend on low, then beat until creamy, 1-2 min. Add extra coconut milk if needed.
- Chill briefly if too soft.
- Frost cooled cupcakes and sprinkle with shredded coconut if desired.
How to Make Coconut Cream Cheese Frosting
Sift the powdered sugar and powdered milk in a large bowl to remove any lumps; set aside. In the stand mixer bowl fitted with the paddle attachment, beat the cream cheese, butter, salt, clear vanilla, coconut extract, coconut milk, and pure vanilla.
Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 1 minute. Add the confectioners' sugar mixture, mixing at low speed to combine.
Once the confectioners' sugar mixture is mixed in, increase the speed to medium-high and beat until light and creamy, about 1 to 2 minutes; adding 1 tablespoon extra coconut milk if needed for desired consistency.
If your frosting is a bit soft, cover it with saran wrap and place it in the fridge for a few minutes; this will help your frosting firm up.
If desired, place the coconut cream cheese frosting in a pastry bag fitted with a star tip, or cut a ½-inch opening at the base of the bag and frost the cupcakes as desired.
If desired, sprinkle with the shredded coconut, pressing it gently to adhere, and serve. Store the coconut cupcakes at room temperature for up to 2 days.
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Recipe
Easy Coconut Cupcakes
Equipment
Ingredients
For the Coconut Cupcakes:
- 319 g all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 170 g unsalted butter, at room temperature
- 120 ml avocado oil or vegetable oil
- 347 g granulated sugar
- 240 ml canned full fat unsweetened coconut milk shaken or buttermilk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract or clear vanilla
- 4 large eggs at room temperature.
- 130 g unsweetened or sweetened coconut flakes
For the Coconut Cream Cheese Frosting:
- 226 g full-fat cream cheese at room temperature
- 113 g unsalted butter, at room temperature
- 255 g confectioners' sugar
- 1 tablespoon powdered milk optional
- 130 cups unsweetened or sweetened shredded coconut , plus topping
- 1 to 4 tablespoons canned unsweetened coconut milk
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract or clear vanilla
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line two nonstick 12-cup cupcake pans with paper liners. Lightly spray the top of the pans with a nonstick cooking spray with flour, such as Baker's Joy or Pam Baking Spray with flour, just in case the cupcake tops stick to the pan.
- Whisk all-purpose flour, shredded coconut, baking powder, and salt together in a bowl. Whisk coconut milk and avocado oil together in a liquid measuring cup.
- Using a stand mixer fitted with a paddle attachment, beat softened unsalted butter and granulated sugar on low speed until smooth, about 1 minute. Increase speed to medium-high and beat until pale and fluffy, 1 to 2 minutes. With the mixer running, add the eggs one at a time and beat until well combined. Continue to beat until the mixture is pale, thick, and smooth, for 1 to 2 minutes longer, scraping down the bowl as needed.
- Turn off the mixer. Add half of the flour mixture and mix on low speed until just incorporated, about 30 seconds. With mixer running, stream in coconut mixture and mix until just incorporated, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 30 seconds. Give the batter a few final folds with the spatula to ensure the batter is well mixed and smooth; there should be no streaks of fat or liquid.
- Then, evenly spoon the coconut batter into the prepared cupcake pans, filling each cup about three-fourths full. Tap pans firmly on the counter to release any large air bubbles. Bake the Coconut Cupcakes until lightly golden, about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the coconut cupcakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely for about 1 hour.
How to Make Coconut Cream Cheese Frosting
- Sift the powdered sugar and powdered milk in a large bowl to remove any lumps; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, clear vanilla, coconut extract, coconut milk, and pure vanilla.
- Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 1 minute. Next, add the confectioners' sugar mixture, mixing at low speed to combine.
- Once the confectioners' sugar mixture is mixed in, increase the speed to medium-high and beat until light and creamy, about 1 to 2 minutes; adding 1 tablespoon more coconut milk if needed for desired consistency. If your frosting is a bit soft, cover it with saran wrap and place it in the fridge for a few minutes; this will help your frosting firm up.
- Place the coconut cream cheese frosting into a pastry bag fitted with a star tip, if desired, or cut a ½-inch opening at the base of the bag and frost the cupcakes as desired. If desired, sprinkle with the shredded coconut, pressing it gently, so it adheres, and serve. Store the coconut cupcakes covered in the refrigerator for up to 5 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
