Coconut Cupcakes

Tested & Perfected Recipes Cookbook Recipe

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These old-fashioned coconut cupcakes are packed with rich coconut flavor in both the cake and frosting—truly a family favorite!

Coconut Cupcakes on a cake platter.

They say that traits usually skip a generation, but in my case, they skipped two. My great grandmother, who was called “Honey” by everyone who knew her, was a baker and caterer. She baked cakes for the whole city of Buffalo, New York, and was especially well known for her coconut cake and cupcakes. Once I became the family baker, I took it upon myself to recreate Honey’s famous coconut cupcakes. It was a challenge to get it as “coconut-y” as the original, but I eventually nailed it. The trick was adding coconut milk and shredded coconut to both the cake and the frosting.

“Outstanding cupcakes…an 11 on a scale of 10 — on both flavor and texture.”

Carrie

What You’ll Need To Make Coconut Cupcakes

coconut cupcake ingredients
  • Coconut Milk: Adds rich coconut flavor and keeps the cupcakes moist; also used to thin and flavor the frosting.
  • Lemon Juice: Reacts with baking soda to help the cupcakes rise.
  • All-Purpose Flour: Provides structure; measure using the spoon-and-level method to ensure accuracy.
  • Cornstarch: Added to the flour which results in a lighter, more tender cake.
  • Baking Soda: Acts as a leavening agent, helping the cupcakes rise
  • Butter: Adds richness and moisture to the cake and contributes to the frosting’s smooth texture and richness.
  • Sugar: Sweetens the cupcakes and balances the tang of the frosting.
  • Vanilla Extract: Enhances the coconut flavor in both the cupcakes and frosting.
  • Eggs: Bind the batter and contribute to a tender crumb.
  • Sweetened Shredded Coconut: Adds texture and extra coconut flavor; also used for topping the cupcakes.
  • Cream Cheese: Provides a tangy, creamy base for the frosting.
  • Confectioners’ Sugar: Sweetens and thickens the frosting.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Mix the coconut milk and lemon juice in a small bowl or measuring cup; set aside.

whisking coconut milk and lemon juice in

Whisk the flour, cornstarch, salt, and baking soda in another bowl.

whisking flour, cornstarch, salt, and baking soda in medium bowl

In a mixer, beat the butter and sugar until fluffy.

butter and sugar creamed together in mixing bowl

Add vanilla and the eggs, one at a time, and beat to combine.

creamed butter, vanilla, and eggs combined in mixing bowl

Alternate adding the dry ingredients and coconut milk mixture, starting and ending with the dry ingredients.

coconut cupcake batter in mixing bowl with dry ingredients and coconut milk mixture being added

Stir in the shredded coconut just until combined.

shredded coconut added to mixing

Fill the cupcake liners about three-fourths full and bake for 20 to 23 minutes, until a toothpick comes out clean.

baked cupcakes in cupcake pan

Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

cupcakes cooling on the rack

To make the frosting, beat the butter and cream cheese in the bowl of an electric mixer until creamy, then gradually mix in the confectioners’ sugar.

mixing bowl with confectioners' sugar being added to beaten butter and cream cheese

Add the vanilla, coconut milk, and a pinch of salt and beat until combined.

mixing bowl with frosting and spatula

Frost the cooled cupcakes.

cupcakes on cooling rack with several cupcake frosted

Top with shredded coconut, and enjoy!

cupcakes on cooling rack with frosting and coconut topping

Video Tutorial

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Coconut Cupcakes

Packed with coconut flavor in every bite, these rich coconut cupcakes are the ultimate treat for any coconut lover!

Servings: 24 cupcakes
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes

Ingredients

For the Cupcakes

  • 1 cup canned unsweetened coconut milk
  • 2 tablespoons lemon juice, from 1 lemon
  • 2½ cups all-purpose flour, spooned into measuring cup and leveled-off
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup sweetened shredded coconut

For the Frosting

  • ½ cup (1 stick) unsalted butter, at room temperature
  • 6 oz cream cheese, at room temperature
  • 4 cups confectioners’ sugar
  • ½ tsp vanilla extract
  • ¼ cup canned unsweetened coconut milk
  • Pinch of salt
  • 1½ cups sweetened shredded coconut, for topping

Instructions

For the Cupcakes

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Line two cupcake pans with paper liners. Lightly spray the top of the pans with a nonstick cooking spray with flour, such as Baker’s Joy or Pam Baking Spray with Flour, just in case the cupcake tops stick to the pan (don’t worry if the spray gets in the liners).
  2. In a small bowl, whisk together the coconut milk and lemon juice. Set aside.
  3. In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.
  5. Turn the speed down to low and beat in one-third of the flour mixture, followed by half of the coconut milk–lemon juice mixture. Scrape down the sides of the bowl. Add another one-third of the flour mixture, followed by the remaining coconut milk–lemon juice mixture. Beat in the remaining flour mixture, then scrape down the bowl and beat again until the batter is just combined. Quickly mix in the shredded coconut; do not overmix.
  6. Spoon the batter into the prepared cupcake pans, filling each cup about three-fourths full. Bake for 20 to 23 minutes, until the cupcakes are set, lightly golden, and a toothpick or cake tester inserted into the center of a cupcake comes out clean (note that one pan may finish baking before the other). Let cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and cream cheese until creamy and well combined. Gradually beat in the confectioners’ sugar, and then beat in the vanilla, coconut milk, and salt.
  2. When the cupcakes are completely cooled, use a butter knife or small offset spatula to swirl the frosting lavishly over the top. Sprinkle with the shredded coconut, pressing it gently so it adheres, and serve.
  3. MAKE AHEAD: The cupcakes can be made and frosted up to 1 day ahead of time. Store in an airtight container at room temperature.
  4. Note: The frosting ingredients in this recipe have been updated from the first printing of the book, so you'll notice a few minor tweaks. (This is the updated version.)
  5. Note: Adding cornstarch to the flour mimics cake flour, which makes a lighter and more delicate cake.

Nutrition Information

Powered by Edamam

  • Per serving (24 servings)
  • Serving size: 1 cupcake
  • Calories: 407
  • Fat: 21 g
  • Saturated fat: 14 g
  • Carbohydrates: 53 g
  • Sugar: 41 g
  • Fiber: 1 g
  • Protein: 3 g
  • Sodium: 154 mg
  • Cholesterol: 69 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • I have spent weeks trying out coconut cupcake recipes. My search has ended here. The taste of this cupcake is yummy and sufficiently coco-nutty, but what is I find most extraordinary about it is the texture. The sponge is light and moist and springy. It sets this cupcake apart from the others I tried and rejected.

    • — Polly on June 14, 2024
    • Reply

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