... Print

Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

A close-up of moist coconut cupcakes topped with white frosting and toasted coconut flakes. One cupcake is broken open.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake truly moist coconut cupcakes that stay fluffy for days. This recipe uses full-fat coconut milk and shredded coconut for intense tropical flavor, topped with rich, creamy coconut buttercream. This bakery-style recipe is perfect for summer parties or any sweet celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup unsweetened shredded coconut (for frosting)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 2–4 tablespoons coconut milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the 1 cup of shredded coconut and the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Slowly pour in the 1 cup of coconut milk while mixing on low speed until just combined. Do not overmix the batter.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the coconut buttercream frosting, beat the 1 cup of softened butter in a large bowl until creamy.
  9. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  10. Beat in the 1/2 cup of shredded coconut and the coconut extract.
  11. Add the coconut milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Beat on high speed for 2 minutes until light and fluffy.
  12. Once the cupcakes are completely cool, frost them generously with the creamy coconut buttercream. Sprinkle with extra toasted coconut, if desired.

Notes

  • For an intense coconut flavor, use only full-fat canned coconut milk, not the refrigerated beverage kind.
  • Toast the shredded coconut lightly in a dry skillet over medium heat until golden brown for garnish; watch carefully as it burns fast.
  • You can substitute some of the flour with cake flour for an even lighter, fluffier texture.

Nutrition

Find it online: https://www.purecookingjoy.com/coconut-cupcakes-moist-recipe/

1 Shares
Tweet
Pin1
Share