Coconut Cupcakes

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Coconut cupcakes are a tropical dream, topped with cream cheese frosting and toasted coconut for a sweet escape in every bite!

Prep Time30

Cook Time18

Cool Time15

Total Time1 3

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

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.

Prep ahead. Store unfrosted baked cupcakes in an airtight container for 1-2 days or in the freezer for about 3 months. Store the cream cheese frosting in a separate container in the fridge for 3-4 days.

Store frosted cupcakes in an airtight container in the fridge for 3-5 days.

Nutrition