Bake up this coconut cupcakes recipe to enjoy with your afternoon Mate Cocido, coffee, or Tea! These coconut cupcakes with coconut milk are moist, fluffy, exceptionally tender, and packed with a coconut-y flavor. It’s topped and decorated with a creamy and luscious coconut cream cheese frosting. If your family has a sweet tooth like mine and is always looking for new cake recipes to try, check out my Orange Sheet cake, Vanilla Bundt Cake, Lemon Pound Cake, or Marble Bundt Cake.
Jump to:
What are Cupcakes?
Cupcakes are small cakes with a topping of whipped icing sugar or other decorative components. Some cupcakes feature a sweet filling in the center of the cake, like jam, frosting, or compote. You can make these single-serving treats with standard cake batter.
The only difference between the baked goods is their size. While a regular cake bakes in a large pan, cupcakes bake in small, individual cup-shaped wells in specialized pans. The name “cupcake” originated from the concept of baking miniature cakes in small cups.
What are Coconut Cupcakes?
Coconut cupcakes are small, individualized cakes that are often baked in a muffin tin. As the name suggests, coconut cupcakes are made with coconut as the primary flavor. Coconut cupcakes are usually moist and have a light, airy texture. They can be flavored with various extracts, such as coconut, vanilla, or almond.
Coconut Cupcakes Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: All-purpose flour that has been sifted 1× to create a tender crumb.
- Cornstarch: It creates a lighter and airier cake crumb.
- Shredded coconut: I use Unsweetened Bob’s Red Mill Shredded Coconut, but you can use sweetened or any brand you prefer. You can also use coconut flakes if you’d like.
- Granulated Sugar: It provides moisture and aeration and enhances color.
- Unsalted Butter: It tenderizes and adds flavor to the scones.
- Eggs: It provides structure, moisture, and richness.
- Baking powder: It lends the flag cake light and fluffy texture.
- Unsweetened Coconut Milk: It adds flavor, body, and a softer texture to the coconut cupcakes.
- Kosher Salt: Helps to balance the sweetness.
- Pure vanilla extract: Enhances the flavor.
- Cream Cheese & Unsalted Butter: These ingredients must be at room temperature to blend easily. By doing so, the resulting frosting will be smoother and more consistent in texture. Also, for the best result, use full-fat, brick-style cream cheese, preferably Philadelphia Brand. Avoid the cream cheese that comes in a tub.
- Powdered Sugar: Sift the powdered sugar to help blend easily, creating a smooth and consistent cream cheese frosting. Be careful not to overmix; overmixing will cause the frosting to be too runny.
- Dry Milk Powder: This ingredient is optional but recommended. The dry milk powder enhances the frosting flavor and gives a thick and creamy texture.
- Pure vanilla extract & Coconut Rum: Enhances the flavor. Coconut Extract can be substituted for Coconut Rum.
- Clear Vanilla: Pure vanilla extract can be used instead of clear vanilla. I love using this Clear Vanilla; the scent is nostalgic and comforting vanilla.🤗
✏️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, simply buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, 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.
Equipment You’ll Need
- Stand Mixer or Hand Mixer
- Two nonstick 24-cup cupcake pans
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
- Pastry bag
- Star Tip
How to Make Coconut Cupcakes
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F and set an oven rack in the middle position. Preheat the oven to 350°F and set an oven rack in the middle position. Line two nonstick 24-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.
Sift together the flour, cornstarch, and baking soda to remove any lumps in a large bowl; set aside. Whisk together the coconut milk and lemon juice; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, sugars, pure vanilla, coconut extract, clear vanilla, and salt.
On medium speed, beat until light and fluffy for about 5 minutes, stop and scrape the bowl, and paddle with a rubber spatula as necessary. Beat in the eggs, one at a time, on medium speed until well combined, about 2 to 3 minutes, and scrape down the sides of the bowl as necessary.
Turn the speed down to low and beat in one-third of the flour mixture, followed by half of the coconut milk mixture; scrape down the sides of the bowl. Next, add another one-third of the flour mixture, followed by the remaining coconut milk mixture. Beat in the remaining flour mixture, then scrape down the bowl and beat again until the batter is just combined. Quickly mix in the shredded coconut; do not overmix.
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. Evenly spoon the coconut batter into the prepared cupcake pans, filling each cup about three-fourths full. Give the pan a few taps on the counter and 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, 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.
Place the coconut cream cheese frosting into a pastry bag fitted with a star tip, if desired, or cut a 1/2-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 and at room temperature for up to 2 days.
Substitutions
- Cream Cheese: Regular cream cheese can be substituted for Neufchatel cheese.
- Coconut: Instead of using shredded coconut, you can use coconut flakes.
- Coconut milk: Buttermilk can be used instead of coconut milk.
- Extract: Almond extract can be used instead of vanilla extract.
Check out this Coconut Cake recipe version of this recipe on my website!
Variations
- Coconut Sheet Cake
- White Coconut Cake
- Coconut Cupcakes without Coconut Milk: Replace the coconut milk in this recipe with buttermilk. Feel free to substitute the buttermilk for this homemade buttermilk.
- Coconut Cream Cheese Frosting: Omit the shredded coconut in this Coconut Cream Cheese Frosting.
- Vanilla Coconut cupcakes: Replace the coconut extract with pure vanilla extract.
- Coconut Cupcakes with Lemon Curd Filling: Check Out my Lemon Curd Recipe.
- Coconut Cupcakes with Buttercream Frosting: Check out my Buttercream Frosting Recipe.
How to Store
- Coconut Cupcakes without the coconut cream cheese frosting can be stored at room temperature covered for up to 2 days or refrigerated in an airtight for up to 5 days; remove it from the fridge about 15 to 30 minutes before serving to allow the Frosting to warm up and lose its chill.
- Coconut Cupcakes with Coconut Cream Cheese Frosting can be refrigerated in an airtight for up to 5 days; remove it from the fridge for about 30 minutes to 1 hour before decorating the cake to allow the frosting to warm up and lose its chill.
Make-Ahead
- Coconut Cupcakes can be made and frosted a day in advance; store them in an airtight cupcake container at room temperature.
Freeze
- Freeze the coconut cake without the coconut cream cheese frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Assemble the coconut cupcakes before serving.
Tips for Making The Best Coconut Cupcakes
- Follow the recipe: Follow the coconut cupcakes recipe instructions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all of your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter two nonstick 24-cup cupcake pans, add a few tablespoons of flour into the pan, then shake, turn and tap the pan so that the flour is lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan. Alternatively, you can use paper liners.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake the strainer until everything’s on the paper: When it’s time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don’t have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: Add the eggs one at a time, ensuring they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It’s easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet ingredients and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 9 by 13 nonstick sheet cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of one of the cupcakes, and if it comes out clean, the cake is done. Another way to test if it’s done is to lightly press on the top of the cake with your finger. If the cake springs back up, it’s done.
- Cool the Cake: Remove the cupcake pans from the oven and let them cool in the pan on a wire rack until completely cool.
- For a Glossy Appearance: Add 1 tablespoon of light corn syrup to the cream cheese frosting.
FAQ
How to know when cupcakes are done?
Insert a wooden skewer or a toothpick into the center of one of the cupcakes, and if it comes out clean, the cake is done. Another way to test if it’s done is to lightly press on the top of the cake with your finger. If the cake springs back up, it’s done.
How long will cupcakes stay fresh?
In general, homemade cupcakes stored in an airtight container will remain fresh for two days at room temperature or five days in the refrigerator.
Should cupcakes be refrigerated?
It depends on the ingredients of the cupcakes. If the cupcakes contain perishable items such as dairy or eggs, they should be refrigerated. However, if the cupcakes are made with non-perishable ingredients, they can be stored at room temperature for up to 2 days.
More Delicious Coconut-Inspired Recipes:
- Coconut Sheet Cake
- Vanilla Sheet Cake
- Coconut Sheet Cake
- Chocolate Sheet Cake with Mocha Frosting
- Orange Sheet Cake with Orange Cream Cheese Frosting
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake “Bolo de Cenoura com Brigadeiro”
Did you make this recipe?
📖 Recipe
Coconut Cupcakes
Tools
- Two nonstick 24-cup cupcake pans
Ingredients
For the Coconut Cupcakes:
- 312.5 g (2-1/2 cups) all-purpose flour, spooned into a measuring cup and leveled-off
- 30 g 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1-2/3 cups granulated sugar
- 1 cup canned full fat unsweetened coconut milk shaken
- 2 tablespoons lemon juice , from 1 lemon
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 teaspoon clear vanilla
- 4 large eggs at room temperature.
- 1-1/2 cups shredded unsweetened or sweetened coconut
For the Coconut Cream Cheese Frosting:
- 226 g (8 oz) of full-fat cream cheese at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 1 tablespoon powdered milk optional
- 1-1/2 cups unsweetened or sweetened shredded coconut , plus topping
- 1 tablespoon canned unsweetened coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 teaspoon clear vanilla
Instructions
For the Coconut Cupcakes:
- Preheat the oven to 350°F and set an oven rack in the middle position. Preheat the oven to 350°F and set an oven rack in the middle position. Line two nonstick 24-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.
- Sift together the flour, cornstarch, and baking soda to remove any lumps in a large bowl; set aside. Whisk together the coconut milk and lemon juice; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, sugars, pure vanilla, coconut extract, clear vanilla, and salt.
- On medium speed, beat until light and fluffy for about 5 minutes, stop and scrape the bowl, and paddle with a rubber spatula as necessary. Beat in the eggs, one at a time, on medium speed until well combined, about 2 to 3 minutes, and scrape down the sides of the bowl as necessary.
- Turn the speed down to low and beat in one-third of the flour mixture, followed by half of the coconut milk mixture; scrape down the sides of the bowl. Next, add another one-third of the flour mixture, followed by the remaining coconut milk mixture.
- Beat in the remaining flour mixture, then scrape down the bowl and beat again until the batter is just combined. Quickly mix in the shredded coconut; do not overmix.
- 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.
- Give the pan a few taps on the counter and 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 1/2-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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
