You might just go nuts for these sweet Coconut Cupcakes topped with fluffy cream cheese frosting.
If you’ve got a party coming up that calls for tasty handheld treats but you’re tired of plain vanilla cupcakes… why not try coconut? This tropical twist of a classic cupcake might not look colorful, but it tastes like a sweet and creamy dream. Each bite is moist, rich, and overflowing with refreshing coconut flavor. The best part? Coconut cupcakes are a family-friendly dish that can bring kids and adults together in the kitchen.
For one thing, the recipe is easy to follow. It starts with a simple vanilla cupcake batter infused with coconut extract, coconut milk, and shredded coconut flesh. This mix bakes for 20-25 minutes until each cupcake is puffed up and golden. Then there’s the cream cheese frosting, whipped to fluffy perfection. By following such simple and straightforward steps, bakers of all ages and experience levels can try their hand at crafting coconut cupcakes.
With so many summer birthdays in my family, I’ll be adding this recipe to my queue to make with my younger cousins. Baking is a huge favorite in our family, and there’s nothing like a coconut dessert with cold drinks in the summertime!
Craving a different frosting? Try these…
If a thick coconut milk cream cheese frosting isn’t your thing, I have some alternative recommendations. Are you a chocolate-lover? Try Chocolate Buttercream Frosting—a classy combo of butter, cocoa powder, powdered sugar, heavy cream, and vanilla extract. Chocolate and coconut go blissfully well together, in my opinion. But you can also go the fruity route with Lemon Frosting—a zesty and creamy topping that might just knock your socks off. And if none of these options appeal to you, I suggest trying a coconut cupcake topped with Cinnamon Roll Homemade Cashew Butter, which might just turn this dessert into a decadent little breakfast. Have fun exploring your options!
How do I store leftovers?
Transfer leftover coconut cupcakes to a large airtight container, or cover them with a cake cover. At room temperature, they’ll last for up to 3 days. Refrigerated, they’ll last for 4-5 days. For longer storage, consider keeping some cupcakes unfrosted and freezing them in a freezer-safe bag for 2-3 months. Thaw them in the fridge overnight and then frost them with freshly made frosting when you’re ready to serve. I don’t recommend freezing cupcakes that have already been frosted, as the thawing process will ruin the creamy topping.
Serving suggestions
Serve your cupcakes with fresh Almond Milk, a Banana Milkshake, or a Coconut Milk Smoothie. I also find that these cupcakes taste extra scrumptious when paired with Keto Chocolate Mousse, Almond Flour Peanut Butter Cookies, or Chocolate-Covered Cherries. For special occasions, dynamic dessert duos like these are a great way to keep the party sweet and strong.
Ingredients
For the Cupcakes:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 cup unsweetened full fat canned coconut milk
- 3/4 cup sweetened shredded coconut
For the Cream Cheese Frosting:
- 2/3 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 5 cups powdered sugar sifted
- 2 tablespoons unsweetened canned coconut milk
- Extra shredded coconut for garnish, optional
Instructions
- Preheat the oven to 350°F and line muffin pans with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
- Slowly add the dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients. Mix until combined.
- Gently fold in the sweetened shredded coconut until evenly distributed.
- Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Take the cupcakes out of the oven and allow them to cool in the pan for 10 minutes. After that, move them to a wire rack for complete cooling.
- In a bowl fitted with an electric mixer, beat the butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, then the coconut milk. Beat until the frosting is light and fluffy. If preferred, add more powdered sugar or coconut milk to adjust sweetness or consistency.
- Once the cupcakes have completely cooled, use a piping bag or a spatula to spread the frosting on top of each cupcake. Optionally, sprinkle extra shredded coconut over the frosting for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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