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Moist Coconut Cupcakes with Creamy Coconut Buttercream

A close-up of one amazing coconut cupcake topped with white frosting and toasted coconut flakes.
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You will make moist, fluffy coconut cupcakes infused with real coconut flavor, topped with a rich and creamy coconut buttercream frosting. This recipe delivers bakery-style results for your everyday table.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk (from a can)
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup coconut cream (thick part from chilled coconut milk can)
  • 1 teaspoon coconut extract (optional)
  • Toasted shredded coconut for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened 1/2 cup butter, eggs, vanilla extract, and coconut milk to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Do not overmix.
  4. Gently fold in the 1/2 cup shredded coconut by hand.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. While the cupcakes cool, prepare the frosting: In a medium bowl, beat the 1/2 cup softened butter until creamy.
  8. Gradually add the powdered sugar, alternating with the coconut cream, beating until smooth and fluffy. Add the coconut extract if you are using it.
  9. Once the cupcakes are completely cool, pipe or spread the coconut buttercream onto each one.
  10. Garnish the frosted cupcakes with toasted shredded coconut before serving.

Notes

  • For the best coconut flavor, use full-fat canned coconut milk, not the refrigerated beverage.
  • To toast coconut, spread the flakes on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • You can substitute cream cheese for half the butter in the frosting for a tangier flavor.

Nutrition

Find it online: https://cookingbycarla.com/moist-coconut-cupcakes-creamy-coconut-buttercream/