Coconut Cupcakes
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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!
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.”
What You’ll Need To Make Coconut Cupcakes
- 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 Flaked 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.
Whisk the flour, cornstarch, salt, and baking soda in another bowl.
In a mixer, beat the butter and sugar until fluffy.
Add vanilla and the eggs, one at a time, and beat to combine.
Alternate adding the dry ingredients and coconut milk mixture, starting and ending with the dry ingredients.
Stir in the shredded coconut just until combined.
Fill the cupcake liners about three-fourths full and bake for 20 to 23 minutes, until a toothpick comes out clean.
Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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.
Add the vanilla, coconut milk, and a pinch of salt and beat until combined.
Frost the cooled cupcakes.
Top with shredded coconut, and enjoy!
Video Tutorial
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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 flaked 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
- 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).
- In a small bowl, whisk together the coconut milk and lemon juice. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
- 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.
- 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.
- 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
- 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.
- 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.
- MAKE AHEAD: The cupcakes can be made and frosted up to 1 day ahead of time. Store in an airtight container at room temperature.
- 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.)
- Note: Adding cornstarch to the flour mimics cake flour, which makes a lighter and more delicate cake.
Nutrition Information
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- 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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My family really enjoyed this recipe…I didn’t even get icing made, it was half gone so what was the point. Need I say more! ; )
I baked it in a 9 x 13. Today I’m going to toast the coconut and double the recipe.
Much nicer with the coconut toasted!!
Absolute winner! I made these for a church potluck and received rave reviews from everyone. I’m not the biggest coconut fan so I was a bit worried that the flavor would be overwhelming, but it definitely wasn’t. I only sprinkled shredded coconut over half the finished cupcakes and left the other half with just the frosting and it was perfect for those like myself who prefer it plain. I also made half the frosting recipe and still had more than enough to frost all 24 cupcakes so I don’t think you need to make the full amount unless you really like to pile it on thick or pipe it in a fancy way.
Loved the cupcakes just as is, didn’t even need the frosting, which I personally found to be overly sweet. (This frosting recipe calls for 4 cups of confec sugar whereas other recipes I see for similar icing only call for 2 cups, as well as less butter. ) Really good coconut taste in the cupcake, but not artificially strong, just right!
Well, if your other recipe called for less butter it would naturally also call for less sugar. 😉 In the end, it would end up being the same sweetness, just more frosting when you double both of those ingredients.
Hi Jenn, absolutely love this recipe and have made the cupcakes several times. I’d like to make it for a birthday, and am wondering what the best conversion would be for making a layer cake. Can I use two, 9 inch round pans with this recipe? Thank you!
Just found the answer in the questions. Looks like 8 or 9 inch should work. Thanks again!
A co-worker wants a Coconut cake for her birthday, I’ve read a lot of recipes and this sounds the best by far. The problem is she doesn’t like cream cheese frosting! what can I replace the cream cheese with, or do i need to use a different frosting recipe altogether?
Hi Mary, You can easily replace the cream cheese in this recipe with more butter. It will still be delicious. Hope that helps!
I made a test batch of the cupcakes and took to work, EVERYONE loved them! Next week I am using the recipe to make the Birthday Cake and my coworkers can’t wait! I would give this recipe 8 stars if I could.
Just found this recipe and wondered if I can add a little Cardamon in the batter?
Sure Lisa that should be fine. Hope you enjoy!
Hi, I don’t have cornstarch. Can I use whole wheat flour as a substitute for this recipe ?
Hi Jo, I would not suggest whole wheat flour here. Instead, I’d replace the cornstarch with 2 Tbsp. more of all-purpose flour. Hope you enjoy the cupcakes!
If I am using salted butter should I omit the salt in the recipe?
Hi Sue, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so, yes, you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
Do these cupcakes freeze well?
Also, can I cut the recipe in half to feed a smaller crowd?
They do freeze well, Sonia (without the frosting) — and, yes, it’s fine to cut the recipe in half. Enjoy!
Would it be OK to use light cream cheese for the icing?
Hi Patti, Yes I think that’d be fine. Enjoy!
The cupcakes turned out great! I have leftover frosting- how long will it last?
Hi Liz, glad you liked the cupcakes! The frosting can be stored in an airtight container for up to 5 days.