Easy Coconut Cupcakes are tender fluffy cupcakes packed with coconut flavor, plus a coconut buttercream frosting and toasted coconut flakes!
A Layered Coconut Cake is a classic Southern Cake Recipe perfect for special events like baby showers and bridal parties. This cupcake version has all the delicious coconut flavor but in a portable sweet treat great for sharing.
Table of contents
Sabrina’s Coconut Cupcakes Recipe
My Coconut Cupcakes are light, delicate, perfectly sweet and the most delightful summery treat. With their fluffy texture and rich coconut flavor, these cupcakes are sure to be a favorite with family and friends. The best part? They are incredibly easy to make and only need a few simple ingredients, most of them you probably have in your pantry right now!
What makes these so special is that the batter uses mostly whipped egg whites and only one egg yolk, for soft and fluffy Coconut Cupcakes that look almost white. They also have full fat coconut milk and coconut extract so every bite is filled with the light and tropical flavor. The creamy coconut frosting is a standard Buttercream Frosting made with coconut extract and coconut milk for even more coconut flavor. Finally, they get a sprinkle of toasted coconut for an extra special touch.
Ingredients
- Butter: Softened butter is going to give you that smooth, creamy consistency for buttery frosting and it also creates more air in the batter for a softer, lighter cupcake.
- Coconut Milk: Be sure to use canned whole-fat coconut milk, usually in the Asian food section or sometimes near the canned evaporated milk. The cartons of coconut milk for cereal or drinking have more water added to them so they are not going to give the same texture or flavor.
- Coconut Extract: Coconut extract gives the cake batter and frosting a stronger coconut flavor.
- Flour: Coconut cake is supposed to be really light and fluffy, so often it is made with cake flour. However, by adding cornstarch and extra baking powder to all-purpose flour, you get the same effect without buying the more expensive flour.
- Egg Whites: The egg whites are whipped into stiff peaks and then folded into the batter to give the cupcakes their delicate, airy texture. You want to bring the eggs to room temperature to get the most air and when you mix them into the batter, you just want to stir until the white streaks are gone.
- Cream of Tartar: Cream of tartar is added to the egg whites to stabilize them and help them hold their shape when whipped and folded into the cake batter.
- Coconut Flakes: Toasted unsweetened coconut adds some crunch and extra coconut flavor. When they are toasted they get a slightly nutty aroma that is delicious with all the sweet flavors.
Kitchen Tools & Equipment
- Muffin Tin: These cupcakes are baked in standard muffin tin. If you want to make mini cupcakes, you can use a smaller pan and reduce the baking time to about 11-13 minutes.
- Ice Cream Scoop: You don’t want to overfill the muffin cups and an ice cream scoop adds the perfect amount. It also makes all your cupcakes the same size.
- Stand Mixer: You’ll need either a stand mixer or an electric hand mixer to whip the egg whites into stiff peaks.
How to Make
Time needed: 1 hour.
- Prep for Baking
Preheat your oven. Grease two muffin pans with butter and line with paper liners. If you haven’t already, toast your coconut flakes. See below the Variations Section for 3 ways to toast coconut flakes.
- Cream the Wet Ingredients
Cream the butter and sugar in a stand mixer with the paddle attachment until light and fluffy. Add the egg yolk and vanilla, then lower the speed and add coconut milk slowly.
- Add the Dry Ingredients
Sift the flour, baking powder, and salt in a bowl, then slowly add to the egg mixture until just combined. Transfer the batter to a large bowl.
- Whip the Egg Whites
Clean the stand mixer and wipe dry. Beat egg whites with cream of tartar until stiff peaks form. Gently fold the egg whites into the batter until just combined. Do not stir too much.
- Bake the Cupcakes
Using an ice cream scoop, fill muffin cups 2/3 full with batter. Bake until a toothpick comes out clean with moist crumbs.
- Cool the Cupcakes
Cool cupcakes in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting
Cream the butter on low speed, then start adding in the powdered sugar a ½ cup at a time until fully combined. Increase to medium speed and whip for a couple minutes. Add the coconut extract and coconut milk, then beat until fluffy.
- Decorate the Cupcakes
Transfer frosting to a piping bag with a round tip. Pipe frosting in swirling mounds then sprinkle with coconut flakes.
Can this be made ahead of time?
You don’t want to prep the batter ahead of time because the egg whites will deflate. However, you can bake the cupcakes and make the frosting and refrigerate them separately for a day or two head of time before assembling. When you are ready to frost the cupcakes, bring the frosting to room temperature then pipe it as usual.
Nutritional Facts
What to Pair With Coconut Cupcakes
Fillings: If you want to make filled cupcakes, use a small cookie scoop, about ½ inch wide, to gently scoop out the center of the baked cupcake from the top. Add some filling then spread a thin layer of frosting over the top to seal before frosting as usual. Try fillings like Lemon Curd, Vanilla Pudding, or Strawberry Jam would all taste delicious in Coconut Cupcakes.
Ice Cream: Cake and ice cream are a favorite birthday combo! These Coconut Cupcakes would taste just as good with a scoop of Classic Vanilla as fruity Rainbow Sherbet. For an ice cream drink to wash down your cupcakes, serve them with Strawberry Milkshakes!
How to Store
Store: Coconut cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can keep them in the refrigerator for up to 5 days.:
Freeze: If you want to freeze the cupcakes, it’s best to do so without the frosting. Once they are cooled, wrap the individual cupcakes tightly in plastic wrap and freeze in an airtight container for up to 4 months. To thaw, let them sit at room temperature for a few hours and make a fresh batch of frosting.
Three Ways to Toast Coconut Flakes
- Stove Top: In a dry skillet over medium-low heat, add up to 2 cups unsweetened coconut shreds. Stir continuously so they don’t burn, and cook for 3-5 minutes until evenly browned and fragrant with a nutty aroma.
- Oven: Preheat the oven to 350. Line a baking pan with parchment paper and spread 2 cups coconut over the sheet in an even layer. Bake on the center rack for 8-10 minutes. Every couple minutes, check the coconut and shake the pan to brown them evenly and prevent burning.
- Microwave: In a microwave safe glass dish, spread the coconut in an even layer over the bottom. Cook for 3-5 minutes, stirring occasionally as it browns, and transfer to a plate to cool when it’s toasted.
Frequent Questions
A substitute for cake flour can be made by combining all-purpose flour with cornstarch. To make 1 cup of cake flour, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons of cornstarch. However, this recipe includes cornstarch to give the same effect of cake flour, so there’s no need to use it or make a substitute.
No, cream of coconut and coconut milk are not the same thing. Cream of coconut is sweetened and thicker in consistency, while coconut milk is unsweetened and thinner in texture. Think of it as the difference between sweetened condensed milk and whole milk.
The secret to moist cupcakes is to not over-mix the batter and to add a liquid ingredient such as milk or sour cream. In this coconut cupcake recipe, I use whole-fat coconut milk in the batter and add whipped egg whites to the mixture for an extra light and moist crumb.
Recipe Card
Ingredients
Coconut Cupcakes:
- 6 tablespoons unsalted butter , softened
- 2/3 cups sugar
- 1 large egg yolk
- 1 teaspoon coconut extract
- 1 cup whole fat coconut milk
- 1 3/4 cups flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large egg whites
- 1/8 teaspoon cream of tartar
Coconut Frosting:
- 1 cup unsalted butter softened
- 6 cups powdered sugar , about 2 pounds
- 1 teaspoon coconut extract
- 2-4 tablespoons whole fat coconut milk
- 2 cups shredded coconut , toasted
Instructions
Coconut Cupcakes:
- Preheat the oven to 350 degrees and butter and line a muffin tin with muffin liners.
- To your stand mixer with a paddle attachment add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the egg yolk along with the vanilla then lower the speed to low and add the coconut milk until smooth.
- Sift together the flour, baking powder and salt then add the flour mixture to the stand mixer on low speed until just combined then pour the mixture into a large mixing bowl and clean the stand mixer thoroughly and dry.
- Beat the egg whites and cream of tartar on high speed until the form stiff peaks then fold them carefully into the batter and pour into the baking pans.
- Scoop into muffin tin evenly and baked for 18-20 minutes until a toothpick comes out clean.
- Let the cupcake bottoms cool completely before frosting.
Coconut Frosting:
- To your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 2 additional minutes.
- Add in the coconut extract and heavy cream and beat until light and fluffy for an additional minute.
- Add to a large piping bag with a large round tip.
- Pipe frosting onto cooled cupcakes and sprinkle with toasted coconut.
Nutrition
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Variations
Chocolate: Make these taste like Mounds candy by replacing ¼ cup of flour with unsweetened cocoa powder. Frost as usual and drizzle melted chocolate or Chocolate Ganache over the coconut flakes.
Pineapple: For a tropical cupcake, fill the baked cupcakes with Pineapple Topping. You could also brush the baked cupcakes with pineapple juice and add chopped dried pineapple to the batter.
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