Delicious Coconut Cupcake

These Coconut Cupcakes, which have been iced with Coconut Cream Cheese Frosting, are as fluffy as clouds and brimming with the flavor of coconut. Not only are these cupcakes delectable, but also the process of making them is really straightforward. Coconut-flavored cupcakes are a crowd-pleaser at any kind of celebration or get-together, no matter the type.

These coconut cupcakes are as fluffy as clouds and bursting with flavor. These cupcakes, which have the flavor of coconut and are deliciously moist, are covered with frosting that is the airiest and fluffiest possible. You’ll understand why these cupcakes are so exceptional when you’ve had just one of them.

The sweetness of these cupcakes is perfectly balanced, making them an ideal candidate for the role of exquisite dessert. Both the cupcake batter and the icing contain coconut milk, which lends both components a robust taste that is reminiscent of coconut. These fresh flavors are wonderful for the springtime, but you’ll want to keep them in your repertoire year-round.


  • Baking powder: make sure to only use baking powder that has not been opened or that has not expired. In order for the cupcakes to rise, this is required.
  • Butter: If you plan on seasoning the batter with salt, it is recommended that you make use of unsalted butter. Check that the butter is soft enough to be dented by your finger when it’s at the right consistency. If it’s not warm, you won’t be able to whip it up into a smooth consistency as easily.
  • Use the canned kind of coconut milk rather than the cartons that may be found in the refrigerator when cooking with this ingredient. Coconut milk that has been canned has a different texture than fresh coconut milk because it is creamier and more dense. Coconut milk with a lower fat content will not provide the same robust flavor that coconut milk with a higher fat content will.
  • Coconut flakes; for the best flavor and mouthfeel, choose sweetened coconut flakes rather than their unsweetened cousins. Unsweetened coconut flakes can be found in most grocery stores.
  • The cream cheese is a necessary component of the frosting; however, you should only use the full-fat blocks of cream cheese. When making the frosting, do not use cream cheese that comes in a tub.
  • Do not substitute ordinary sugar for powdered sugar in any recipe. The use of fine powder will result in a frosting that is smooth and grain-free.


For the Cupcakes:

  • 2½ cups all-purpose flour (300g)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups sugar 400g
  • 1 cup unsalted butter room temperature (227g)
  • 1½ teaspoons vanilla extract
  • 4 large eggs room temperature
  • 1 cup unsweetened canned coconut milk full fat (240mL)
  • 1 cup sweetened shredded coconut (120g)

For the Frosting:

  • ¾ cup unsalted butter room temperature (170g)
  • 8 ounces cream cheese room temperature (227g)
  • 6 cups confectioners’ sugar (720g)
  • 1½ teaspoons vanilla extract
  • 3 tablespoons unsweetened canned coconut milk full fat
  • ½ cup sweetened shredded coconut (60g)


Calories: 449kcal | Carbohydrates: 61g | Protein: 4g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 136mg | Potassium: 94mg | Fiber: 1g | Sugar: 49g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg


Prep Time 20 minutes

 Cook Time 20 minutes

 Total Time 40 minutes

 Servings 24 cupcakes

 Calories 449kcal


  • Mixing Bowls
  • Electric or stand mixer
  • Muffin pans
  • Piping bag and tip


  1. In a medium bowl, add the flour, baking powder, and salt and whisk to combine all of the ingredients.

2. In the bowl of an electric stand mixer with with the paddle attachment, beat the sugar and butter together for about three minutes, or until the mixture is light and fluffy.

  1. Incorporate the vanilla extract by mixing it into the mixture, and then add the eggs one at a time, beating after each addition to ensure that they are properly included. You should stop as frequently as necessary to scrape the interior of the bowl.

4. Pour in some coconut milk while the mixer is on its lowest speed in the fourth step.

5. Stir some of the flour mixture into the liquid that has been set aside. To make the batter, start by alternating the addition of the flour mixture and the coconut milk.

6. After scraping the basin, incorporate the coconut into the mixture.

7. Bake the cupcakes for 20 to 23 minutes, or until a toothpick or wooden skewer inserted into the center of a cupcake comes out clean. 7. Put approximately three-quarters of the way to the top of the cupcake sheets. After allowing the cupcakes to cool for a few minutes in the pan, they should then be moved to a wire rack to finish cooling completely.

8. To create the frosting, first place the butter and cream cheese in a mixing bowl and beat them together until creamy. Next, add the powdered sugar and beat them together until they are fully incorporated. After that, pour in the vanilla essence and coconut milk, and whisk the mixture until it becomes foamy. At long last, put some of the frosting into a piping bag and then start decorating. The topping for the cupcakes will be coconut flakes.


  • If you mix the batter for the coconut cupcakes for too long, the gluten will become overdeveloped, and the cupcakes will have a grainy texture and be quite dense.
  • Calculating the amount of flour required with precision. Using an excessive amount of flour in the recipe is the most common cause of cupcakes that are crumbly and have a dense consistency. When measuring flour, the most accurate and practical technique is to do so with the use of a scale. After you have spooned the flour into the measuring cup, you can use a knife to level it off if you do not have a measuring spoon. This is necessary if you do not have a measuring spoon.
  • Use eggs at room temperature to guarantee an even distribution of ingredients throughout the mixture. Place the eggs in a large dish, cover them with warm water from the sink, and set them aside. If you realized too late that you had forgotten to remove them from the refrigerator, allow them to come to room temperature for five minutes.
  • If the flour has any lumps in it, you should sift them out. Sifting the powdered sugar is also necessary in order to achieve a uniform consistency.
  • It’s possible that the coconut milk in the can has separated; if this is the case, you’ll need to whisk it back together before using it.
  • When sprinkled on top of the frosting of a cupcake, toasted shredded coconut imparts a flavor that is nutty and caramelized, as well as a pleasing crunch that goes well with the moist cupcake crumb.
  • When filling the cupcake liners, using an ice cream scoop to measure out the batter helps ensuring that it is distributed evenly.
  • If you just have one muffin tin, you have the option of baking the cupcakes in multiple batches.



Cupcakes can be kept for three days at room temperature in an airtight container. If you want them to keep for up to 5 days, refrigerate them.


Since cream cheese frosting tends to separate when frozen, the coconut cupcakes are best stored without it. The cupcakes can be stored in the freezer for up to two months if you flash freeze them on a baking sheet first. After defrosting in the fridge overnight, bring the cupcakes to room temperature before frosting and serving.


You may use a piping bag with a fancy tip to decorate the cupcakes by adding the frosting to the bag and then piping it onto the cupcakes. You can also use a spatula to apply the icing to the cupcakes.

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