Coconut Cupcakes with Coconut Buttercream Frosting

These light and fluffy coconut cupcakes are bursting with bright coconut flavor! With ground shredded coconut, coconut milk, and coconut extract, these cupcakes have it all. Topped with coconut frosting, toasted shredded coconut, and malted candy eggs, these adorable cupcakes make the perfect Easter and springtime treat!

While I typically felt indifferent towards coconut, a number of years ago, I began to really appreciate the flavor of coconut. From pie, to layer cakes, old-fashioned coconut cake, and ice cream I found coconut recipes that speak to my soul.

And these coconut cupcakes really are the coup de grace; aside from being supremely soft and fluffy, they are absolutely packed with coconut flavor. These are a long-time favorite recipe!

Why You Are Going to LOVE These Cupcakes

There are layers upon layers of coconut flavor built on top of one another in these cupcakes. The cupcakes themselves have both ground sweetened coconut and coconut milk in them, and they would actually be perfect as-is, but we're going to add even more coconut flavor with coconut buttercream frosting.

I used my favorite vanilla frosting and added some coconut extract; it's a perfectly light and clean-tasting frosting. Not too heavy and definitely not too sugary.

These cupcakes are the perfect dessert for a spring holiday or get-together!

Key Ingredients

In addition to pantry staples like flour, baking powder, salt, butter, sugar, eggs, and vanilla, the following ingredients are really what make these coconut cupcakes shine:

• Shredded Coconut: Sweetened shredded coconut is ground finely into a powder and adds a delightful coconut flavor to these cupcakes.
• Coconut Milk: Use unsweetened coconut milk for this recipe. Canned coconut milk tends to separate so be sure to stir it well before using. You can find this in most grocery stores in the Asian or Hispanic section.
• Coconut Extract: We add this to the frosting to keep that coconut flavor going through the entire finished cupcake! You can find this in most grocery stores in the baking aisle, and it can also be purchased online.

How to Make the Coconut Cupcakes

Now that you have your ingredients for the cupcakes, let's get baking!

Step #1: Prep – Preheat the oven to 350°F. Line a standard muffin tin with paper cupcake liners.

Step #2: Grind Shredded Coconut – In a food processor, pulse the shredded coconut until finely ground; set aside.

Step #3: Prepare the Batter – Whisk together the dry ingredients, then whisk in the ground coconut. In the bowl of an electric mixer, cream the butter and sugar, then add the egg, egg white, and vanilla. Alternate adding the dry ingredients with the coconut milk.

Step #4: Bake the Cupcakes – Divide the batter between the lined cups. Bake until a tootpick inserted in center comes out clean, 18 to 20 minutes. 

Step #5: Cool the Cupcakes – Let the cupcakes cool in the pan for 10 minutes, then move the cupcakes to a wire rack to cool completely.

Step #6: Make the Coconut Frosting – Whip the butter on medium-high speed for 5 minutes, then gradually add the confectioners’ sugar. Once all of the sugar is incorporated, add the vanilla and coconut extract. Whip until light and fluffy. Frost and decorate as desired (see ideas below).

Decorate the Cupcakes

Since we're getting close to Easter, I decided to do a festive little decoration with toasted coconut to look like nests and topped the cupcakes with Whoppers Robin Eggs. To make your cupcakes look like these nests:

• Frost the cupcakes using an offset spatula.
• Hold the cupcake by the base and roll the top into toasted shredded coconut (see toasting directions below)
• Place 3 Whoppers Robin Eggs on top.

If you want to make these coconut cupcakes for another celebration or a different time of year, you can decorate them by:

• Rolling the top in toasted coconut and leaving as is (see finished photos for an example of this).
• Sprinkling the top with large coconut flakes (toasted or untoasted) for a more dramatic look.
• Pipe the frosting on the cupcakes using the open star Ateco #828 tip and sprinkle with shredded coconut.

How to Toast Shredded Coconut

One of the easiest ways to add extra flavor and a slightly crunchy texture is by toasting your shredded coconut. This amplifies the coconut flavor and provides a slight crunch that adds a delightful contrast to the delicate crumb of these coconut cupcakes. To toast shredded coconut in the oven:

• Preheat the oven to 325°F.
• Spread the coconut shreds in an even, thin layer on a baking sheet.
• Bake for 5-10 minutes. Be sure to keep an eye on the coconut as it will burn easily. Remove the pan immediately.

How to Dye Shredded Coconut

Instead of toasting you can also try dying the shredded coconut. I love to use green, pink, and blue to mimic the look of the grass you can find in easter baskets. To dye the shredded coconut:

• Scoop shredded coconut into a bowl.
• Drop 1-2 drops of the desired color and stir to coat. Add more dye to achieve the desired tint of the color.
• Spread the dyed coconut on a piece of parchment paper and allow it to dry before using.

Alternative Frostings

If you are not feeling an extra layer of coconut in the frosting, try out one of these delicious frostings to top these homemade cupcakes:

• 7 Minute Frosting
• Vanilla Buttercream Frosting
• Cream Cheese Frosting
• The Best Chocolate Frosting
• Homemade Whipped Cream

Storing, Freezing, and Making Ahead

• Storing: Keep these coconut cupcakes ultra-fresh by storing them in an airtight container on the counter at room temperature for up to 3 days.
• Freezing the Cupcakes: Planning to freeze the cupcakes for later is a great way to make them in advance. Freeze cooled and un-frosted cupcakes in a freezer-safe gallon ziplock for up to 3 months. When you are ready to serve frozen cupcakes, remove them from the freezer and allow the cupcakes to sit at room temperature to thaw (about 2 hours).
• Freezing the Frosting: The frosting can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator overnight then re-whip before using.
• Make-Ahead: You can bake these cupcakes up to 2 days in advance, stored at room temperature in an airtight container. You can also prepare the frosting up to 5 days in advance and store in the refrigerator in an airtight container. Let come to room temperature and rewhip before using.

More Coconut Recipes You Will Love:

• Coconut Cream Pie
• Coconut Bundt Cake
• Chocolate-Dipped Coconut Macarons
• Coconut Cake Recipe

If you make this coconut cupcake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️

Coconut Cupcakes with Coconut Buttercream Frosting

Yield: 12 cupcakes

Prep Time: 45 minutes mins

Cook Time: 25 minutes mins

Total Time: 1 hour hr 10 minutes mins

These light and fluffy coconut cupcakes pack in the coconut flavor with toasted coconut, coconut extract, and coconut milk.

4.89 (26 ratings)

Print Pin Rate

Ingredients

For the Cupcakes:

• ▢ 1 cup (130 g) all-purpose flour
• ▢ 1¼ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ⅓ cup (28 g) sweetened shredded coconut
• ▢ ½ cup (113 g) unsalted butter, at room temperature
• ▢ ¾ cup (149 g) granulated sugar
• ▢ 1 egg, at room temperature
• ▢ 1 egg white, at room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup (120 ml) unsweetened coconut milk, well-stirred

For the Frosting:

• ▢ 1 cup (227 g) unsalted butter, at room temperature
• ▢ 2½ cups (284 g) powdered sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon coconut extract

To Garnish:

• ▢ 1 cup (85 g) toasted coconut
• ▢ Whoppers Robin’s Eggs malted milk balls, optional

Instructions 

• Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
• In a medium bowl, whisk together the flour, baking powder and salt. Pulse the shredded coconut in a food processor until finely ground and whisk into the flour mixture; set aside.
• With an electric mixer on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the egg, egg white and vanilla extract and beat until completely combined, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
• Divide the batter evenly between the lined cups. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from the oven, let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
• Make the Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and coconut extracts, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
• Garnish the Cupcakes: Using an offset spatula, spread a mound of frosting on top of each cupcake and create a well in the center. Place the toasted coconut in a shallow bowl. Roll the sides of the cupcake in the toasted coconut, then top with a few Robin's Eggs malted milk balls. The cupcakes should be stored in an airtight container at room temperature for up to 3 days.

Notes

• Equipment: Any standard 12-cup muffin pan will work for these cupcakes. 
• Coconut Milk: Be sure to purchase canned coconut milk and not cream of coconut. 
• Coconut Extract: This is readily available in most grocery stores in the baking aisle, but can also be purchased online.
• Whoppers Robin Eggs: Most grocery stores and places like Target stock these around Easter, but you can also buy them online.
• Toasted Coconut: To toast the coconut for topping the cupcakes, spread in an even layer on a baking sheet, and bake at 325 degrees F for 8 to 10 minutes, watching closely so it doesn’t burn. Remove from the pan immediately.
• Storing: Keep these coconut cupcakes ultra-fresh by storing them in an airtight container on the counter at room temperature for up to 3 days.
• Freezing: Planning to freeze the cupcakes for later is a great way to make them in advance. Freeze cooled and un-frosted cupcakes in a freezer-safe gallon ziplock for up to 3 months.
• Thawing cupcakes: When you are ready to serve frozen cupcakes, remove them from the freezer and allow the cupcakes to sit at room temperature to thaw (about 2 hours).
• Make-Ahead: You can bake these cupcakes fresh, up to 2 days in advance, or bake and freeze the cupcakes up to 3 months in advance and follow the thawing instructions before frosting and serving.

Nutritional values are based on one serving

Calories: 480kcal, Carbohydrates: 49g, Protein: 2g, Fat: 31g, Saturated Fat: 21g, Cholesterol: 74mg, Sodium: 72mg, Potassium: 140mg, Fiber: 1g, Sugar: 39g, Vitamin A: 730IU, Vitamin C: 0.4mg, Calcium: 32mg, Iron: 1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich

Course: Dessert

Cuisine: American

Photography by Dee Frances

This recipe was originally published in April 2014.