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Our family LOVES coconut, especially in desserts like our favorite coconut cupcakes.
We often whip up batches of cupcakes to deliver to friends or take to parties, and this tropical version is one we all enjoy.
For extra flavor, we use both shredded coconut and coconut extract in the batter. Then we smother it with a simple cream cheese frosting and top it with toasted coconut! If you love coconut, you’ll LOVE these cupcakes. They’re simple and delicious!
For even more coconut, try our Coconut Poke Cake and Coconut Macaroons.
Why we think you’ll love it:
- For coconut lovers. With the addition of coconut extract AND shredded coconut, there is plenty to love in this easy dessert!
- For on the go. These individual-sized cakes are ideal for parties, picnics, or a personal-sized treat.
- A simple batter. The cupcake batter whips up in no time. From start to frosting, this tasty treat is ready to indulge in within an hour!
Coconut Cupcakes Ingredients and Substitutions
Cupcakes
- 1½ cups butter, softened – We use unsalted butter, but salted can also be used.
- 2 cups sugar – granulated sugar
- 5 large eggs, room temperature – We find that room temperature eggs incorporate better than cold eggs.
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour – see How to Measure Flour. For silkier crumb, use cake flour.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt – Reduce or omit if using salted butter.
- 1 cup buttermilk – see How to Make Buttermilk
- 1¼ cups sweetened shredded coconut
Frosting
- 1 package (8 ounces) cream cheese, softened
- ¾ cup butter, softened – see How to Soften Butter Quickly
- 1 teaspoon vanilla extract
- 2¾ cups powdered sugar, sifted
- 1 cup toasted coconut
How to Make Coconut Cupcakes
- PREP. Preheat oven to 350°F. Line two muffin pans with paper liners.
- BATTER. In a large bowl, cream butter and sugar and beat until fluffy (about 5 minutes). Add eggs, one at a time, beating well after each egg. Add in vanilla and coconut extracts. Whisk in buttermilk until combined.
- In a large bowl, whisk flour, baking powder, baking soda, and salt. Slowly add to the wet ingredients and beat until combined. Fold in shredded coconut.
- BAKE. Using a large cookie scoop, fill cupcake liners to ¾ full. Bake for 18-20 minutes. Let cool completely.
- FROSTING. While cupcakes are cooling, make frosting. Beat cream cheese, butter, and extract until smooth. Add powdered sugar and beat until smooth.
- Frost cupcakes and sprinkle with toasted coconut.
Kristyn’s Recipe Tips
- To toast coconut, spread it in a single layer on a baking sheet and bake at 300°F for 5-10 minutes, stirring occasionally, until golden brown and fragrant.
- Beating the butter and sugar for the full 5 minutes (or until fluffy) incorporates essential air into your batter – our secret to the cupcakes’ tender texture.
- Once the dry ingredients are added to the wet ingredients, don’t overmix the batter as it can cause the cupcakes to become tougher and chewier instead of light and tender.
Coconut Cupcakes
Coconut cupcakes are a tropical dream, topped with cream cheese frosting and toasted coconut for a sweet escape in every bite!
Ingredients
- 1½ cups butter, softened
- 2 cups sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1¼ cups sweetened shredded coconut
Frosting
- 1 (8-ounce) package cream cheese, softened
- ¾ cup butter, softened
- 1 teaspoon vanilla extract
- 2¾ cups powdered sugar, sifted
- 1 cup toasted coconut
Instructions
- Preheat oven to 350°F. Line two muffin tins with cupcake liners.
- In a large bowl, cream butter and sugar and beat until fluffy (about 5 minutes). Add eggs, one at a time, beating well after each egg. Add in vanilla and coconut extracts. Whisk in buttermilk until combined.
- In a large bowl, whisk flour, baking powder, baking soda, and salt. Slowly add to the wet ingredients and beat until combined. Fold in shredded coconut.
- Using a large cookie scoop, fill cupcake liners to ¾ full. Bake for 18-20 minutes. Let cool completely.
- While cupcakes are cooling, make the frosting by beating the cream cheese, butter, and extract until smooth. Add powdered sugar and beat until smooth.
- Frost cupcakes and sprinkle with toasted coconut.
Notes
Recipe tips.
- To toast coconut, spread it in a single layer on a baking sheet and bake at 300°F for 5-10 minutes, stirring occasionally, until golden brown and fragrant.
- Beating the butter and sugar for the full 5 minutes (or until fluffy) incorporates essential air into your batter, which is what helps give the cupcakes their tender texture.
- Once the dry ingredients are added to the wet ingredients, don’t overmix the batter as it can cause the cupcakes to become tougher and chewier instead of light and tender.
Nutrition
Calories: 396kcal, Carbohydrates: 46g, Protein: 4g, Fat: 23g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 246mg, Potassium: 102mg, Fiber: 1g, Sugar: 33g, Vitamin A: 598IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep ahead of time?
Bake the cupcakes ahead of time. Store the cupcakes in an airtight container for 1-2 days or in the freezer for about 3 months.
The cream cheese frosting can be stored in a separate container in the fridge for 3-4 days.
How to store?
Store frosted cupcakes in an airtight container in the fridge for 3-5 days.
