Coconut Cupcakes

These coconut cupcakes are bursting with so much coconut flavor between the coconut-flavored cake and the velvety cream cheese frosting.

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Coconut lovers will adore these homemade coconut cupcakes that are the perfect sweet treat. Simple and easy to make from scratch, these moist cupcakes are baked to fluffy perfection and then topped with a creamy coconut cream cheese frosting and sprinkled with sweet coconut flakes.

Coconut Cupcakes Ingredients

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You’ll need:

For the Cupcakes

• 1 (15.25-ounce) box vanilla cake mix (I used Betty Crocker Super Moist brand)
• 3 eggs, room temperature
• 1 cup coconut milk, canned (NOT cream of coconut)
• ½ cup vegetable oil
• 1 teaspoon coconut extract
• 1 cup sweetened shredded coconut

For the Frosting

• 8 ounces cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 1 teaspoon coconut extract
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 4 cups powdered sugar
• 3 tablespoons canned coconut milk (NOT cream of coconut)
• ½ cup sweetened shredded coconut

PRO TIP:

DO NOT use canned cream of coconut in this recipe. It’s not the same as canned coconut milk. Cream of coconut will have a thick layer of coconut fat that sits on top of a very sweet coconut liquid. This is best used to make tropical cocktails and not for baking. Coconut milk will resemble heavy cream in texture and looks. It is usually found unsweetened or in a light version. They are typically found in the same area in your grocery store so you will want to read your can carefully.

How To Make This Coconut Cupcakes Recipe

STEP ONE: Preheat the oven to 350°F. Line 2 standard cupcake pans with 18 cupcake paper liners. 

STEP TWO: In a large bowl, add the vanilla cake mix, eggs, canned coconut milk, vegetable oil, and coconut extract. Beat on medium speed with a hand mixer for 2 minutes or until the batter is smooth.

STEP THREE: Add the sweetened shredded coconut and stir to fully combine.

STEP FOUR: Fill the cupcake liners ¾ full with the batter and bake cupcakes for 15 to 18 minutes or until a toothpick inserted comes out clean.

STEP FIVE: Allow the cupcakes to cool completely on a wire rack at room temperature before frosting. You can make the frosting while your cupcakes are cooling.

STEP SIX: To make the frosting, add the cream cheese and unsalted butter to a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment.

STEP SEVEN: Beat the butter and cream cheese for 1 to 2 minutes or until fluffy and smooth.

STEP EIGHT: Add the coconut extract, vanilla extract, and salt. Beat for an additional 30 seconds to combine.

STEP NINE: Add the powdered sugar, one cup at a time, to the cream cheese mixture, beating to incorporate between each addition.

STEP TEN: Add the canned coconut milk and beat the frosting for an additional 1 to 2 minutes or until light and fluffy. If your frosting is too thick, you can add an additional 1 tablespoon of canned coconut milk.

STEP ELEVEN: Transfer your coconut frosting to a piping bag fitted with a large piping tip or a zip-top bag with the corner snipped off. Pipe your frosting onto each cooled cupcake and garnish with a sprinkle of sweetened shredded coconut.

How To Serve

Enjoy these fluffy coconut cupcakes when you are looking for a bit of a tropical twist to your dessert. Add a scoop of vanilla ice cream to the side of your plate and a nice cold glass of iced tea to wash it all down.

For more of our best coconut recipes, check out our decadent coconut brownies and our amazing coconut cream pie.

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Storage

IN THE FRIDGE: Store your coconut cupcakes in an airtight container in the refrigerator for up to one week. If you will be serving these cupcakes on a warm day then I suggest keeping them refrigerated until about 30 minutes prior to serving as this is a cream cheese frosting that may start to get too soft in the heat.

IN THE FREEZER: You can freeze these cupcakes unfrosted in an airtight container for up to a month. Thaw on the counter and add frosting before serving.

Light, moist, and delicious, these homemade coconut cupcakes are an easy and simple dessert. Vanilla cake mix is combined with shredded coconut, and coconut milk, and topped with creamy frosting for a fluffy, yummy treat.

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Coconut Cupcakes

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These coconut cupcakes are bursting with so much coconut flavor between the coconut-flavored cake and the velvety cream cheese frosting.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 18

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Ingredients

  

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Cupcakes

• 1 box vanilla cake mix (15.25 ounces)
• 3 eggs, room temperature
• 1 cup coconut milk, canned (NOT cream of coconut)
• ½ cup vegetable oil
• 1 teaspoon coconut extract
• 1 cup sweetened shredded coconut

Frosting

• 8 ounces cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 1 teaspoon coconut extract
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 4 cups powdered sugar
• 3 tablespoons canned coconut milk (NOT cream of coconut)
• ½ cup sweetened shredded coconut

Instructions

 

• Preheat the oven to 350°F. Line 2 standard cupcake pans with 18 cupcake paper liners. 
• In a large bowl, add the vanilla cake mix, eggs, canned coconut milk, vegetable oil, and coconut extract. Beat on medium speed with a hand mixer for 2 minutes or until the batter is smooth.
• Add the sweetened shredded coconut and stir to fully combine.
• Fill the cupcake liners ¾ full with the batter and bake cupcakes for 15 to 18 minutes or until a toothpick inserted comes out clean.
• Allow the cupcakes to cool completely on a wire rack at room temperature before frosting. You can make the frosting while your cupcakes are cooling.
• To make the frosting, add the cream cheese and unsalted butter to a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment.
• Beat the butter and cream cheese for 1 to 2 minutes or until fluffy and smooth.
• Add the coconut extract, vanilla extract, and salt. Beat for an additional 30 seconds to combine.
• Add the powdered sugar, one cup at a time, to the cream cheese mixture, beating to incorporate between each addition.
• Add the canned coconut milk and beat the frosting for an additional 1 to 2 minutes or until light and fluffy. If your frosting is too thick, you can add an additional 1 tablespoon of canned coconut milk.
• Transfer your coconut frosting to a piping bag fitted with a large piping tip or a zip-top bag with the corner snipped off. Pipe your frosting onto each cooled cupcake and garnish with a sprinkle of sweetened shredded coconut.

Notes

• DO NOT use canned cream of coconut in this recipe. It’s not the same as canned coconut milk. Cream of coconut will have a thick layer of coconut fat that sits on top of a very sweet coconut liquid. This is best used to make tropical cocktails and not for baking. Coconut milk will resemble heavy cream in texture and looks. It is typically found unsweetened or in a light version. They are typically found in the same area in your grocery store so you will want to read your can carefully.
• For an easier way to pour and measure your can of coconut milk, you can use an old-fashioned bottle/can opener (the kind with the point on the end that pokes a hole in the top of a can). Place a hole on opposite sides of the top lid of the can then that will make it very easy to pour out the coconut milk into your measuring cup.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
• You can lightly toast your ½ cup sweetened shredded coconut for the garnish on the top of your cupcakes. It will enhance the coconut flavor and add a nice texture to your cupcake.

Nutrition

Calories: 380kcal | Carbohydrates: 55g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 304mg | Potassium: 107mg | Fiber: 1g | Sugar: 42g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg

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