Coconut Cupcakes with Coconut Buttercream Frosting

Coconut lovers, rejoice! If you’ve been searching for a delightful treat that embodies the essence of summer, look no further than these Coconut Cupcakes with Coconut Buttercream Frosting. Fluffy, moist, and bursting with coconut flavor, these cupcakes are perfect for any occasion, whether it’s a birthday celebration, a sunny afternoon picnic, or simply an indulgent dessert at home. With the right balance of sweetness and tropical flair, you’ll find it hard to resist reaching for seconds. Let’s dive into the details of this scrumptious recipe!

Why Coconut Cupcakes with Coconut Buttercream Frosting is Worth Your Time

These Coconut Cupcakes are not just a feast for the eyes; they are a heavenly experience for your taste buds. The combination of soft, fluffy cake infused with rich coconut flavor pairs perfectly with a creamy, dreamy coconut buttercream. Each bite offers a delightful texture, thanks to the shredded coconut, making these cupcakes a unique treat that stands out at any gathering. Plus, they are easy to make, allowing you to impress friends and family without spending all day in the kitchen.

The Essentials

• Cake Flour (1 1/2 cups / 198g): Provides a soft and tender crumb.
• Baking Powder (1 1/2 tsp): Essential for leavening the cupcakes.
• Salt (1/4 tsp): Enhances the overall flavor.
• Unsalted Butter (1/2 cup / 113g): Adds richness; ensure it’s at room temperature for easy mixing.
• Granulated Sugar (3/4 cup / 160g): Sweetens the cupcakes perfectly.
• Large Egg (1) & Egg Whites (2): Provides structure and moisture.
• Coconut Extract (1 tsp): Amplifies the coconut flavor.
• Vanilla Extract (1/2 tsp): Complements the coconut nicely.
• Canned Coconut Milk (2/3 cup / 155ml): Adds moisture and a creamy texture.
• Shredded Unsweetened Coconut (1 1/3 cups / 115g): Gives a lovely texture and flavor.
• Butter (14 Tbsp / 198g for frosting): Use a mix of unsalted and salted for the best flavor.
• Powdered Sugar (3 cups / 380g): Sweetens and thickens the buttercream.
• Coconut Extract (1/2 – 1 tsp): To taste, for the buttercream.
• Canned Coconut Milk (2 – 3 Tbsp / 45ml): For adjusting the frosting consistency.

Toolbox for This Recipe

• Mixing Bowls: For combining ingredients.
• Electric Mixer: To ensure a fluffy and well-mixed batter.
• Measuring Cups and Spoons: Precision is key in baking!
• Cupcake Pan: Essential for shaping our beautiful cupcakes.
• Paper Liners: For easy removal and a clean presentation.
• Spatula: Useful for folding in the coconut and frosting the cupcakes.

Coconut Cupcakes with Coconut Buttercream Frosting: From Prep to Plate

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes cook evenly and rise beautifully.

Step 2: Prepare the Cupcake Pan

Line a cupcake pan with paper liners, which will make it easy to remove the cupcakes once they are baked.

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. This step helps to evenly distribute the leavening agent and ensures a light cupcake.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, which is essential for a light texture.

Step 5: Add the Eggs and Extracts

Add the large egg, egg whites, coconut extract, and vanilla extract to the butter mixture. Beat until fully combined.

Step 6: Incorporate the Dry Ingredients and Coconut Milk

Gradually add the dry ingredients to the wet mixture, alternating with the canned coconut milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.

Step 7: Fold in the Shredded Coconut

Gently fold in the shredded unsweetened coconut using a spatula, ensuring it is evenly distributed throughout the batter.

Step 8: Fill the Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise.

Step 9: Bake the Cupcakes

Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 11: Make the Coconut Buttercream Frosting

In a mixing bowl, combine the room temperature butter with powdered sugar, coconut extract, and coconut milk. Beat until smooth and creamy, adjusting consistency with additional coconut milk as needed.

Step 12: Frost the Cupcakes

Once the cupcakes are completely cool, use a piping bag or a spatula to generously frost each cupcake with the coconut buttercream.

Step 13: Top with Shredded Coconut

For an added touch, sprinkle some additional shredded coconut on top of the frosted cupcakes.

Seasonal Serving Ideas

• Serve at summer barbecues for a refreshing dessert option.
• Pair with tropical fruit salads for a delightful brunch.
• Perfect for a beach-themed party or luau.
• Enjoy with a cup of coconut-flavored tea or coffee for a cozy afternoon treat.

Pro Tips & Notes

• Ensure all ingredients are at room temperature for the best results.
• For a stronger coconut flavor, increase the coconut extract in both the cupcakes and frosting.
• Don’t skip the cooling step; frosting warm cupcakes can lead to melted buttercream.
• Feel free to experiment with different toppings, such as toasted coconut or chocolate shavings.

Make Ahead Like a Pro

You can prepare the cupcake batter and store it in the fridge for up to 24 hours before baking. Just let it come to room temperature before baking. Additionally, the frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the unfrosted cupcakes for up to 2 months. Thaw them in the fridge overnight before frosting.

Questions People Ask

Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut if you prefer a sweeter cupcake. Just be mindful that this will increase the overall sweetness of the cupcakes.

What can I substitute for coconut milk?

If you don’t have coconut milk, you can use whole milk or almond milk as a substitute. However, this will alter the flavor profile, so keep that in mind.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the cake flour with a gluten-free all-purpose flour blend. Ensure the blend includes xanthan gum for the best texture.

How do I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you prefer, you can freeze them for longer storage.

Cook This Next

• Lemon Cupcakes
• Red Velvet Cupcakes
• Chocolate Cupcakes
• Vanilla Cupcakes

Next Steps

Now that you have the recipe for Coconut Cupcakes with Coconut Buttercream Frosting, it’s time to gather your ingredients and get baking! These delightful cupcakes are sure to bring a smile to your face and joy to those you share them with. Whether for a special occasion or just a treat for yourself, this recipe is a must-try for any coconut enthusiast. Enjoy every delicious bite and happy baking!

Coconut Cupcakes with Coconut Buttercream Frosting

Coconut lovers, rejoice! These fluffy, moist coconut cupcakes are perfect for any occasion and topped with creamy coconut buttercream.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes:

• 1.5 cups Cake Flour
• 1.5 tsp Baking Powder
• 0.25 tsp Salt
• 0.5 cups Unsalted Butter room temperature
• 0.75 cups Granulated Sugar
• 1 large Egg
• 2 large Egg Whites
• 1 tsp Coconut Extract
• 0.5 tsp Vanilla Extract
• 2/3 cups Canned Coconut Milk
• 1.33 cups Shredded Unsweetened Coconut

For the Coconut Buttercream Frosting:

• 14 Tbsp Butter room temperature
• 3 cups Powdered Sugar
• 0.5 tsp Coconut Extract to taste
• 2-3 Tbsp Canned Coconut Milk for adjusting frosting consistency

Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Cupcake pan
• Paper liners
• Spatula

Method

 

1. Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C).
2. Step 2: Prepare the Cupcake Pan. Line a cupcake pan with paper liners.
3. Step 3: Combine Dry Ingredients. In a medium bowl, whisk together the cake flour, baking powder, and salt.
4. Step 4: Cream the Butter and Sugar. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
5. Step 5: Add the Eggs and Extracts. Add the large egg, egg whites, coconut extract, and vanilla extract to the butter mixture and beat until fully combined.
6. Step 6: Incorporate the Dry Ingredients and Coconut Milk. Gradually add the dry ingredients to the wet mixture, alternating with the canned coconut milk.
7. Step 7: Fold in the Shredded Coconut. Gently fold in the shredded unsweetened coconut.
8. Step 8: Fill the Cupcake Liners. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
9. Step 9: Bake the Cupcakes. Place the cupcake pan in the preheated oven and bake for 18-20 minutes.
10. Step 10: Cool the Cupcakes. Let them cool in the pan for about 5 minutes before transferring to a wire rack.
11. Step 11: Make the Coconut Buttercream Frosting. In a mixing bowl, combine the room temperature butter with powdered sugar, coconut extract, and coconut milk.
12. Step 12: Frost the Cupcakes. Once the cupcakes are completely cool, frost each cupcake with the coconut buttercream.
13. Step 13: Top with Shredded Coconut. Sprinkle some additional shredded coconut on top of the frosted cupcakes.

Notes

• Ensure all ingredients are at room temperature for the best results.
• For a stronger coconut flavor, increase the coconut extract.
• Don’t skip the cooling step; frosting warm cupcakes can lead to melted buttercream.