Coconut Cupcakes are light, fluffy little cakes bursting with the sweet and tropical flavor of coconut. They’re topped with creamy coconut frosting and often sprinkled with toasted coconut for a bit of crunch, making every bite feel like a mini getaway to the islands.
I love making these cupcakes when I want something that’s both simple and special. The coconut flavor is just right—not too strong or too subtle—which makes them a big hit whether you’re sharing with friends or just treating yourself. Plus, the texture is soft and moist, which I always appreciate in a cupcake.
My favorite way to enjoy these cupcakes is chilled right out of the fridge on a warm day. The frosting firms up a little, giving a nice contrast to the soft cake underneath. They’re perfect for a summer party, a sweet gift, or any time you want a little slice of sunshine in your day.
Key Ingredients & Substitutions
All-purpose flour: This gives the cupcakes structure. For a gluten-free option, try a blend made for baking. It may change texture slightly but still tasty!
Coconut milk: It adds moisture and coconut flavor. Shake the can well to mix the cream and liquid. You can swap for regular milk, but it will be less coconutty.
Shredded coconut: Unsweetened coconut adds texture and flavor bits. Toast it lightly before mixing for extra nuttiness or sprinkle on top.
Butter: Melted butter gives richness. You can substitute with coconut oil for more coconut taste, just use the same amount.
Heavy whipping cream for frosting: Use cold cream for better whipping. If you want a lighter option, try whipping cream with lower fat, but it may not hold peaks as well.
How Do You Make Light and Fluffy Coconut Cupcakes?
The secret to soft cupcakes lies in mixing and baking carefully. Here’s how:
- Whisk dry ingredients separately to spread baking powder evenly.
- Combine wet ingredients thoroughly before adding to dry.
- Fold the wet and dry parts gently and just until mixed—overmixing can make cupcakes dense.
- Fill liners about 2/3 full so they rise nicely but don’t overflow.
- Bake at 350°F and test with a toothpick after 18 minutes to avoid overbaking, which dries them out.
Let cupcakes cool a bit in the pan before transferring to a wire rack to keep them moist.
What’s the Best Way to Whip Cream for Frosting?
Whipping cream can be quick and easy if you follow these tips:
- Chill your bowl and beaters in the fridge for 10-15 mins before starting.
- Use cold heavy cream straight from the fridge.
- Start whipping on medium speed, then increase to high once it thickens.
- Add powdered sugar and vanilla partway through for sweetness and flavor.
- Stop whipping when stiff peaks form—lift the whisk and the cream should hold a firm point without collapsing.
Whipped cream can melt fast, so spread on cupcakes just before serving or keep chilled until ready.
Equipment You’ll Need
- 12-cup muffin pan – I like it because it helps shape the cupcakes evenly and makes cleanup easy.
- Cupcake liners – keep the cupcakes from sticking and make serving neat.
- Large mixing bowls – you’ll need one for dry ingredients and one for wet, so the batter mixes smoothly.
- Whisk or hand mixer – helps blend the wet ingredients well and whips the cream quickly and efficiently.
- Measuring cups and spoons – for accuracy with the ingredients, especially the coconut milk and shredded coconut.
- Wire cooling rack – allows air to flow around the cupcakes, keeping them from getting soggy.
Flavor Variations & Add-Ins
- Swap vanilla extract for almond or coconut extract for a different flavor boost that pairs well with coconut.
- Add chopped pineapple or mango into the batter for a tropical fruit twist.
- Mix in toasted chopped macadamia nuts or pecans for extra crunch and richness.
- Use mascarpone or cream cheese instead of whipped cream for a richer frosting option.
How to Make Coconut Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup unsweetened shredded coconut
- 1/2 cup coconut milk (shake well before measuring)
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup heavy whipping cream, chilled
- 2-3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted shredded coconut, for garnish
Time Needed:
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and about 20 minutes for cooling and frosting. So, set aside roughly 1 hour from start to finish to make these delicious coconut cupcakes.
Step-by-Step Instructions:
1. Get Your Oven and Pan Ready:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to keep your cupcakes from sticking and make clean-up easy.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and shredded coconut. This helps everything blend evenly and gives your cupcakes their coconut flavor.
3. Combine the Wet Ingredients:
In another bowl, whisk the coconut milk, melted butter, eggs, and vanilla extract until the mixture is smooth and well mixed.
4. Blend Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula or spoon just until combined. Be careful not to overmix — just a few folds to bring everything together.
5. Fill the Cupcake Liners:
Divide your batter evenly among the cupcake liners. Fill each one about two-thirds full so they have room to rise without spilling over.
6. Bake the Cupcakes:
Bake the cupcakes for 18 to 22 minutes. To check if they’re done, insert a toothpick into the center of a cupcake – it should come out clean or with just a few crumbs.
7. Cool Your Cupcakes:
Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This will keep the cupcakes from getting soggy.
8. Make the Whipped Cream Frosting:
While the cupcakes cool, pour the chilled heavy whipping cream into a cold bowl. Add the powdered sugar and vanilla extract. Whip the cream with a hand mixer or whisk until stiff peaks form — that means it holds its shape when you lift the whisk.
9. Frost the Cupcakes:
After the cupcakes are fully cooled, spread or pipe the whipped cream frosting on top of each cupcake.
10. Add the Finishing Touch:
Sprinkle toasted shredded coconut over the frosted cupcakes for a pretty and tasty garnish.
11. Serve or Store:
Enjoy your cupcakes right away or refrigerate until you’re ready to serve. If refrigerated, let them sit at room temperature for a bit before eating to get the best texture.
Can I Use Frozen Coconut Milk for This Recipe?
Yes, you can use frozen coconut milk, but make sure to thaw it completely and shake well before measuring to get an even consistency.
What’s the Best Way to Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best texture.
Can I Substitute the Whipped Cream Frosting?
Absolutely! You can use cream cheese frosting or buttercream if you prefer a richer, more stable frosting that holds up well outside the fridge.
How Do I Prevent Overmixing the Batter?
Fold the wet and dry ingredients together gently and only until just combined. Stop mixing as soon as you no longer see flour to keep cupcakes light and fluffy.