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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Sep 2, 2022(last updated November 21, 2022)

Fluffy and Moist Coconut Cupcakes (All Natural!)

5 from 1 vote
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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 they’re served. Imagine a super moist and fluffy cupcake enhanced with sweet and creamy bits of smooth coconut and decadent frosting in every bite.

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 like cupcakes with more punchy tropical flavors try these lemon cupcakes, or these strawberry lemon cupcakes!

WHY YOU SHOULD MAKE THIS RECIPE

  • SO much natural coconut flavor! Coconut milk and shredded coconut add a rich, indulgent taste, so there’s no need for anything artificial.
  • They can be made in about 30 minutes if you also make the buttercream when the cupcakes are baking.
  • These cupcakes are incredibly soft, buttery, and delicious.
  • The coconut buttercream topping is creamy, dreamy, and impossible to resist!
  • These cupcakes are perfect for special occasions or whenever you’re craving a sweet treat!

INGREDIENTS NEEDED

Ingredients for coconut cupcakes.
  • Flour – Cake flour is best for making light and airy cupcakes with a fine, tender crumb. All-purpose flour also works. Your cupcakes will just be slightly denser.
  • Baking powder & baking soda – This pair of leavening agents help the batter rise and encourages browning on the surface.
  • Kosher salt – Salt improves sweet flavors and helps strengthen the batter, so the cupcakes rise correctly.
  • Unsalted butter – Softened, room temperature butter adds moisture and richens the cupcake batter with an indulgent, buttery flavor.
  • Sugar – Granulated sugar sweetens the batter.
  • Egg + 2 egg whites – Binds the dry and wet ingredients into a cohesive batter, so the cupcakes set properly during the baking and cooling process.
  • Vanilla extract – Elevates the sweet and creamy vanilla flavor. Use pure vanilla extract instead of imitation. I know its more expensive but it is well worth it!
  • Coconut milk – Thins the batter and improves the density, mouthfeel, and flavor. Full-fat coconut milk works best.
  • Sweetened shredded coconut – This wouldn’t be a coconut cupcake recipe without it! Be sure to use soft, fluffy, and fresh sweetened shredded coconut.

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.

Cream butter and sugar: 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.

Mix wet ingredients: Add the egg, egg whites, and vanilla extract and mix on medium speed for 1 minute.

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.

Add coconut: Stir in the shredded coconut until combined (it’s important not to overmix!).

Pour batter and bake: Using a 3-tablespoon cookie scoop, scoop the cupcake batter into the lined muffin tin, filling each cup 3/4 full. Transfer to the oven and 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!

Ingredients mixed in a mixing bowl.
Cream the butter and sugar, then add in the eggs.
Coconut cupcake batter in a mixing bowl.
Continue making the batter.
Coconut cupcake batter in a muffin tin.
Fill a muffin tin with batter.
Baked coconut cupcakes in a muffin tin.
Bake the cupcakes.

TIPS FOR RECIPE SUCCESS

  • To achieve light and airy coconut cupcakes, all of your ingredients must be room temperature, including the butter, egg and egg whites, and coconut milk.
  • For the most accurate measurements and guaranteed success, weigh the ingredients using a kitchen scale.
  • If you don’t have a kitchen scale, fluff up the flour, spoon it into your measuring cup, and level it off with a knife. Never scoop with your measuring cup!
  • 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.

FAQ

Can I use coconut extract instead of vanilla?

If you omit the vanilla extract entirely, the cupcakes will lose a necessary flavor element. However, if you’d like to add even more coconut flavor, feel free to add 1 teaspoon of coconut extract to the batter.

How can you tell when coconut cupcakes are done?

To check for doneness, use the toothpick test (a toothpick inserted in the middle should come out clean). If you don’t have a toothpick, gently press your finger into the top of one of the cupcakes. It should have some give but bounce back into shape when you pull away.

How do I decorate these cupcakes?

To decorate your cupcakes with coconut buttercream, fill a pastry bag fitted with a large star tip with the frosting and pipe it over the top of the cooled cupcakes. Alternatively, you can use a small spatula or butter frosting to spread the frosting. Garnish with more shredded coconut!

Can I make these into mini cupcakes?

You sure can! Use a mini muffin tin and fill up half way. Bake for 12 minutes. This recipe will make about 48 mini cupcakes.

A coconut cupcake cut in half on a white plate.

WAYS TO ENJOY

  • Toasted coconut topping: For an extra element of coconut flavor and crunch, sprinkle toasted coconut over the top of the frosting.
  • Garnish with pineapple: Gently press fresh-cut pineapple bits into the frosting for decoration and tropical flavor.
  • More frosting ideas: Instead of coconut buttercream, try frosting your coconut cupcakes with lemon buttercream, lemon cream cheese frosting, or raspberry buttercream.

More cupcake recipes

  • Quick and Fluffy Dairy Free Cupcakes
  • Easy and Moist Coffee Cupcakes
  • Fluffy and Moist Mint Chocolate Cupcakes
  • Easy and Fluffy Gingerbread Cupcakes
Coconut cupcakes on a white cake stand on a pink backdrop.

Fluffy and Moist Coconut Cupcakes (All Natural!)

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.
5 from 1 vote
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Course: Cupcake, Cupcakes, Dessert
Cuisine: American
Diet: Kosher
Keyword: coconut cupcakes, homemade coconut cupcakes, moist coconut cupcakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 cupcakes
Calories: 246kcal
Author: Sam Adler

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.

Video

https://youtu.be/mIHwnYykkQQ

Notes

Frost these cupcakes with coconut buttercream frosting. 

Nutrition

Nutrition Facts
Fluffy and Moist Coconut Cupcakes (All Natural!)
Amount Per Serving (1 cupcake)
Calories 246 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 0.3g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 34mg11%
Sodium 133mg6%
Potassium 70mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 256IU5%
Vitamin C 0.1mg0%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes Tagged With: Coconut

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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