These fluffy and moist Coconut Cupcakes have three layers of rich and creamy coconut: coconut milk, shredded coconut, and a luscious layer of coconut buttercream frosting. They can be made in about 30 minutes! Bake these cupcakes for any occasion, and they’re sure to be a crowd-pleaser.

4 coconut cupcakes on a white platter on a pink surface

These extra soft and flavorful coconut cupcakes topped with coconut buttercream are a hit wherever I serve them. They are super moist and fluffy and have the best coconut flavor- not to sweet and not overwhelmingly fake.

As a trained chef, I love making these cupcakes during the colder months as the tropical coconut flavor is like taking a trip to the islands (sort of). These babies are also topped with a delicious coconut buttercream frosting.

While we’re on the topic of coconut treats, I also LOVE these chewy lemon coconut cookies and these crispy coconut cookies when I want to escape winter weather with a coconutty tropical treat.

One thing I love about these cupcakes is that you don’t need to go out and buy coconut extract for them, all the flavor comes from more natural ingredients like canned coconut milk and sweetened shredded coconut.

The frosting has an option for adding the extract but you 10000% dont have to! If you want to play with the tropical vibe you can also try frosting these with pineapple frosting.

Ingredients you need

Ingredients for coconut cupcakes.

Coconut milk

This recipe uses coconut milk and not coconut cream. Make sure to buy the right one. I usually buy coconut milk at Trader Joes. It’s the one that has a yellow can.

Coconut milk can solidify so give a good shake to the can before opening it up and measuring it out.

HOW TO MAKE COCONUT CUPCAKES

Prepare for baking: Preheat the oven to 350F, and line a muffin tin with 12 cupcake liners. Set aside.  

Whisk dry ingredients: In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until combined.

Ingredients mixed in a mixing bowl.
In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream the butter for 1 minute on medium speed. Scrape down the sides of the bowl, then add the sugar, and mix on medium speed until light and fluffy. Scrape down the sides of the bowl once more. Add the egg, egg whites, and vanilla extract and mix on medium speed for 1 minute.
Coconut cupcake batter in a mixing bowl.
Combine dry and wet batters: Mix 1/3rd of the dry mixture into the wet batter, followed by half of the coconut milk. Mix in another 1/3rd of the dry mixture and then the other half of the coconut milk. Add the last 1/3rd of the dry mixture, and mix until just combined. Stir in the shredded coconut until combined (it’s important not to overmix!).
Coconut cupcake batter in a muffin tin.
Using an ice cream scoop, scoop the cupcake batter into the lined muffin tin, filling each cup 3/4 full.
Baked coconut cupcakes in a muffin tin.
Bake until the cupcakes are set (21-22 minutes).

Cool, frost, and serve: Let cool in the muffin tin for 5 minutes, then carefully remove the lined cupcakes and place them on a wire rack to finish cooling. Once cool, frost the cupcakes with coconut buttercream, and enjoy!

TIPS FOR RECIPE SUCCESS

  • Don’t overmix the batter! Instead, mix until everything is combined, pour the batter into your lined muffin pan, and transfer it straight to the oven.
  • The color of the muffin tin makes a difference. A lighter-colored pan distributes heat more evenly than dark pans.
  • Do not overfill the muffin cups. A 3-tablespoon cookie scoop is the perfect portion of batter for each cupcake.
  • If you’re using canned coconut milk, it will probably be separated. So either vigorously shake the can before you open it or whisk it back together before using it in cupcakes.
A single coconut cupcake with frosting on a white plate.

STORAGE AND FREEZING

Storing: Once cooled and frosted, these cupcakes will keep in an airtight container at room temperature for up to three days or in the fridge for one week.

Freezing: It’s best to freeze these cupcakes before frosting them. To do so, wrap them individually in a secure layer of plastic wrap and freeze them all in a freezer-safe bag or container for up to two months.

Thawing: When ready to serve, thaw for a few hours at room temperature, then frost with freshly prepared coconut buttercream.

A coconut cupcake cut in half on a white plate.
Coconut cupcakes on a white cake stand on a pink backdrop.
5 stars (1 rating)

Fluffy and Moist Coconut Cupcakes (All Natural!)

Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 12 cupcakes
These fluffy and moist Coconut Cupcakes have three layers of rich and creamy coconut: coconut milk, shredded coconut, and a luscious layer of coconut buttercream frosting. They can be made in about 30 minutes! Bake these cupcakes for any occasion, and they're sure to be a crowd-pleaser.
Print Pin Review Save

Ingredients

  • 1 ¾ cup flour, (207g)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, (113g) softened to room temperature
  • 1 cup granulated sugar, (200g)
  • 1 egg, (50g)
  • 2 egg white, (70g)
  • 2 tsp pure vanilla extract
  • ½ cup coconut milk, at room temperature
  • ½ cup sweetened shredded coconut, 57g

Instructions
 

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
  • Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the coconut milk and alternate, starting and ending with the dry ingredients.
  • Stir in the ½ cup shredded sweetened coconut.
  • Mix only until combined. Do not overmix.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
  • Cool and frost with coconut buttercream.

Notes

Frost these cupcakes with coconut buttercream frosting. 
Serving: 1cupcake, Calories: 246kcal, Carbohydrates: 33g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 133mg, Potassium: 70mg, Fiber: 1g, Sugar: 18g, Vitamin A: 256IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 1mg
Course: Cupcake, Cupcakes, Dessert
Author: Sam Adler
Cuisine: American
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!

I love when you share my recipes!!