Coconut Cupcakes

These Coconut Cupcakes are super moist, yet light and fluffy. They’re simple to make, and have triple the coconut flavor from coconut milk, shredded coconut, and coconut extract! Top them with Coconut Cream Cheese Frosting and toasted coconut for the ultimate coconut lovers cupcake.

Coconut Cupcakes

These homemade coconut cupcakes aren’t short on coconut flavor with 3x the coconut (not including the frosting). There’s coconut milk, coconut extract, and sweetened coconut flakes all inside of the cupcake itself.

Of course, pairing that coconut cupcake with a coconut frosting will take these cupcakes over the edge of indulgence for coconut lovers.

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Oh and did I mention that they are topped with toasted coconut too? A true explosion of coconut in every bite.

Coconut without the Lime

Typically I pair coconut and lime together in desserts.

• Coconut Lime Cupcakes
• Coconut Key Lime Cookies
• Frozen Coconut Limeade
• Coconut Key Lime Pie
• Coconut Lime Cookies
• Key Lime Macaroons

You know the song, “she put de lime in de coconut …” — it is just a match made in heaven.

I actually have a splash of coconut creamer and lime in my Diet Dr. Pepper every day. It’s simply one of my favorite combinations.

But I wanted the coconut to stand alone in these cupcakes, and I’m so glad I did. It makes them super coconut-y and coconut deserves to be the star every once in a while.

Cupcake Ingredients

This coconut cupcake recipe uses basic ingredients that you probably already have on-hand.

• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Granulated Sugar
• Oil (Canola or Vegetable)
• Eggs
• Coconut Milk – the canned variety
• Coconut Extract
• Coconut Flakes – chopped finely

How to Make Coconut Cupcakes

To make these coconut cupcakes:

1. Sift the flour, baking powder, baking soda, and salt into a bowl. Set aside.
2. In a separate bowl, whisk together the sugar and oil.
3. Add the eggs one at a time, whisking until incorporated after each addition.
4. Add the coconut milk, coconut extract, and finely chopped sweetened coconut flakes. Mix to combine.
5. Add the flour mixture to the wet mixture.
6. Stir until just combined.

• Use a #24 scoop to fill paper-lined muffin cups 2/3 full with batter.
• Bake the coconut cupcakes at 350 degrees Fahrenheit (or 375˚F for high altitude) for 15-18 minutes until the cake springs back when touched, or a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Transfer cupcakes to a wire rack to cool completely.

Coconut Frosting

I recommend topping these coconut cupcakes with coconut cream cheese frosting and either toasted or regular sweetened coconut flakes.

To toast shredded coconut: Simply place sweetened coconut flakes in a skillet over medium-low heat, stirring constantly, until golden brown. This will happen quickly, once it starts to brown. Remove promptly and empty toasted coconut into a heat-safe dish to prevent further carry-over cooking.

Storage Tips

Store unfrosted cupcakes in an airtight container at room temperature up to 5 days.

Cupcakes topped with cream cheese frosting should be stored in an airtight container in the fridge up to 3-4 days. Be sure to let the cupcakes sit out at room temperature for at least 30 minutes before consuming, to take the chill off the cake.

More Coconut Desserts

• Jello Coconut Cream Pie Recipe
• Coconut Fruit Dip
• Coconut Sugar Cookies
• Snowball Dessert
• Cream of Coconut Ice Cream

4.45 from 18 ratings

Coconut Cupcakes

Created by Amber Brady

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Easy homemade coconut cupcakes with 3x the coconut flavor.

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YieldsYields16 cupcakes

Ingredients

• ▢ 1 ¼ cups (150 g) all-purpose flour, (stir, spoon, & level)
• ▢ 1 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ ½ tsp salt
• ▢ ¾ cup (150 g) granulated sugar
• ▢ ½ cup (118 ml) oil, (canola/vegetable)
• ▢ 2 large eggs
• ▢ ¾ cup (177 ml) canned coconut milk
• ▢ 2 tsp coconut extract
• ▢ ⅓ cup (40 g) sweetened coconut flakes, chopped finely

Equipment

• Silicone Whisks
• 4-Quart Glass Mixing Bowl
• Wilton 12-cup Muffin or Cupcake Pan (Set of 2)

Instructions

 

• Preheat oven to 350 degrees Fahrenheit (or 375˚F for high altitude). Place paper cups inside muffin/cupcake pan(s). Set aside.
• Sift the flour, baking powder, baking soda, and salt into a bowl. Set aside.
• In a separate bowl, whisk together the sugar and oil. Add the eggs one at a time, whisking until incorporated after each addition.
• Add the coconut milk, coconut extract, and finely chopped sweetened coconut flakes. Mix to combine.
• Add the flour mixture to the wet mixture. Stir until just combined.
• Use a #24 scoop to fill paper-lined muffin cups 2/3 full with batter.
• Bake the coconut cupcakes at 350 degrees Fahrenheit (or 375˚F for high altitude) for 15-18 minutes until the cake springs back when touched, or a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Transfer cupcakes to a wire rack to cool completely. Then top with frosting and toasted or regular coconut, as desired.

Notes

• I topped these cupcakes with Coconut Cream Cheese Frosting.
• To toast shredded coconut: Simply place sweetened coconut flakes in a skillet over medium-low heat, stirring constantly, until golden brown. This will happen quickly, once it starts to brown. Remove promptly and empty toasted coconut into a heat-safe dish to prevent further carry-over cooking.
• Store unfrosted cupcakes in an airtight container at room temperature up to 5 days.
• Cupcakes topped with cream cheese frosting should be stored in an airtight container in the fridge up to 3-4 days. Be sure to let the cupcakes sit out at room temperature for at least 30 minutes before consuming, to take the chill off the cake.

Nutrition Info.

Nutrition

Serving: 1 cupcake | Calories: 173kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 159mg | Sugar: 10g

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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