Coconut Cupcakes
Indulge in the tropical bliss of these irresistibly moist and fluffy Coconut Cupcakes, perfect for any occasion! Infused with rich coconut milk and sweetened shredded coconut, these cupcakes deliver a heavenly burst of coconut flavor in every bite. Topped with a luscious coconut cream cheese frosting and a sprinkle of shredded coconut for added texture, they’re as visually stunning as they are delicious. With just 20 minutes of prep time and simple steps, this recipe is beginner-friendly yet elegant enough to impress at parties or gatherings. Perfect for coconut lovers, these cupcakes are a must-try treat that will transport your taste buds to paradise.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 units Eggs (large)
- 1.5 teaspoons Vanilla extract
- 0.75 cups Coconut milk
- 0.75 cups Shredded sweetened coconut
- 8 ounces Cream cheese (softened)
- 2 cups Powdered sugar (sifted)
- 1 teaspoons Coconut extract
- 0.5 cups Additional shredded coconut (for topping, optional)
Instructions
Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Fold in the shredded sweetened coconut using a spatula.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To prepare the frosting, beat the softened cream cheese in a medium-sized bowl until smooth and creamy.
Gradually add the powdered sugar, beating until fully incorporated and smooth.
Mix in the coconut extract until well combined.
Spread or pipe the frosting onto the cooled cupcakes.
If desired, sprinkle additional shredded coconut on top for decoration.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 42.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
