Delightfully Moist & Fluffy Coconut Cupcakes with Creamy Coconut Buttercream

These incredibly soft and flavorful coconut cupcakes, generously topped with a rich coconut buttercream, are an absolute sensation wherever they’re served. Imagine biting into a super moist and fluffy cupcake, where every mouthful is enhanced by sweet, creamy whispers of natural coconut, perfectly complemented by decadent frosting.

As a trained chef, I find immense joy in crafting these coconut delights, especially during the colder months. The vibrant, tropical coconut flavor truly feels like a mini-vacation to the islands. These delightful treats are crowned with a simply irresistible coconut buttercream frosting, making them an ideal escape from winter blues.

Beyond these sensational cupcakes, my love for coconut-infused sweets extends to other tropical temptations. You might also enjoy these wonderfully chewy lemon coconut cookies or the satisfying crispness of these coconut cookies – perfect for when you need a little taste of paradise.

While the frosting recipe offers the option of adding a touch of coconut extract for an extra boost, it’s absolutely not necessary. The natural ingredients provide plenty of authentic flavor. If you’re looking to explore different tropical flavor combinations, consider frosting these fluffy coconut cupcakes with a bright and zesty pineapple frosting for a truly unique treat.

For those who love vibrant, punchy fruit flavors in their cupcakes, be sure to explore some of my other popular recipes. You’ll adore these refreshing pineapple cupcakes, the classic tang of lemon cupcakes, or the delightful pairing in these strawberry lemon cupcakes!

Why You Should Bake These Moist Coconut Cupcakes Today!

If you’re looking for an exceptional dessert that’s both impressive and surprisingly simple to make, these coconut cupcakes are your answer. Here’s why they’ll become your new go-to recipe:

• Authentic Coconut Flavor: Forget artificial extracts! These cupcakes burst with natural coconut flavor from rich coconut milk and sweet shredded coconut, offering a truly indulgent and authentic taste that artificial flavors simply cannot match. Every bite is a testament to the purity of real coconut.
• Quick & Efficient Baking: You can have these delectable treats ready in approximately 30 minutes! By preparing the decadent coconut buttercream frosting while your cupcakes are baking, you’ll streamline the entire process, making this recipe perfect for spontaneous baking or busy schedules.
• Irresistibly Soft & Tender Texture: Each cupcake boasts an incredibly soft, buttery, and fine crumb, thanks to the careful balance of ingredients and precise baking instructions. They are designed to be light, airy, and melt-in-your-mouth delicious, providing a truly superior cupcake experience.
• Dreamy Coconut Buttercream: The crown jewel of these cupcakes is the luscious coconut buttercream. It’s unbelievably creamy, smooth, and infused with delightful coconut notes. This frosting isn’t just a topping; it’s an integral part of the experience, adding a layer of indulgence that’s truly impossible to resist.
• Perfect for Any Occasion: Whether it’s a birthday party, a holiday gathering, a casual weekend treat, or just a simple craving, these coconut cupcakes are a guaranteed crowd-pleaser. Their tropical charm and delightful flavor make them a versatile dessert that everyone will adore.

Essential Ingredients for Your Fluffy Coconut Cupcakes

Crafting the perfect moist coconut cupcake starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that irresistible flavor and texture:

• Flour: For the ultimate light and airy cupcake with a delicate, tender crumb, cake flour is highly recommended. Its lower protein content prevents excessive gluten development. However, if cake flour isn’t available, all-purpose flour works perfectly fine; your cupcakes will simply have a slightly denser, yet still delicious, texture.
• Baking Powder & Baking Soda: This dynamic duo acts as our leavening agents. Baking powder provides the initial lift, while baking soda reacts with acidic ingredients (like buttermilk, though not in this recipe, it’s a general baking principle) to create additional rise and promote beautiful browning on the surface of your cupcakes. They are key for fluffy results.
• Kosher Salt: More than just a seasoning, salt plays a vital role in baking. It enhances the sweet flavors of the other ingredients, making them pop, and also helps to strengthen the batter’s structure, ensuring your cupcakes rise correctly and maintain their shape.
• Unsalted Butter: Softened to room temperature, butter is essential for adding incredible moisture and enriching the cupcake batter with a luxurious, indulgent buttery flavor. Using unsalted butter allows you to control the exact amount of salt in the recipe.
• Granulated Sugar: Beyond its primary role in sweetening the batter, sugar contributes to the moistness and tenderness of the cupcakes. It also helps with browning, giving the cupcakes a lovely golden hue.
• Egg + 2 Egg Whites: The whole egg binds the dry and wet ingredients, creating a cohesive batter that sets properly during baking. The additional egg whites contribute to a lighter, more airy texture and a delicate crumb, giving these coconut cupcakes their signature fluffiness without making them dry.
• Pure Vanilla Extract: This ingredient is crucial for elevating and rounding out the sweet, creamy flavors in the cupcakes. Always opt for pure vanilla extract over imitation; the difference in quality and depth of flavor is truly worth the extra expense.
• Coconut Milk: The star of our recipe, full-fat canned coconut milk is paramount. It not only thins the batter to the perfect consistency but also significantly improves the density, mouthfeel, and, most importantly, infuses the cupcakes with a rich, authentic coconut flavor. Do not substitute with reduced-fat versions for best results.
• Sweetened Shredded Coconut: It wouldn’t be a coconut cupcake recipe without it! This ingredient provides texture, additional sweetness, and concentrated coconut flavor. Ensure you use soft, fluffy, and fresh sweetened shredded coconut for the best taste and consistency.

A Note on Coconut Milk: Cream vs. Milk

It’s crucial to understand the difference between coconut milk and coconut cream for this recipe. This recipe specifically calls for coconut milk, not coconut cream. Coconut cream is much thicker and has a higher fat content, which would alter the consistency and moisture of the cupcakes. I personally find the yellow-canned coconut milk from Trader Joe’s to be an excellent choice for its consistency and flavor.

Coconut milk can naturally separate and solidify when cold. Before opening the can and measuring it out, give it a really good shake. If it’s still solid, you can gently warm the unopened can in a bowl of warm water for a few minutes to help it emulsify before shaking, or whisk it well after opening to ensure a smooth, consistent liquid.

How to Bake Your Perfect Coconut Cupcakes: Step-by-Step Guide

Follow these easy steps to create beautifully moist and flavorful coconut cupcakes from scratch:

1. Prepare for Baking: Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. Set the prepared tin aside.
2. Whisk Dry Ingredients: In a medium-sized bowl, combine the flour, baking powder, baking soda, and kosher salt. Whisk these dry ingredients together thoroughly until they are well combined. This ensures even distribution of the leavening agents.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened unsalted butter on medium speed for about 1 minute until smooth. Stop to scrape down the sides of the bowl. Add the granulated sugar, and continue mixing on medium speed for 2 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl once more to ensure everything is incorporated.
4. Mix Wet Ingredients: Add the whole egg, two egg whites, and pure vanilla extract to the creamed butter and sugar mixture. Mix on medium speed for 1 minute until fully combined and smooth.
5. Combine Dry and Wet Batters: This step is key for a tender crumb. Gradually add 1/3 of the dry flour mixture to the wet batter, mixing on low speed until just combined. Follow this with half of the coconut milk, mixing until incorporated. Repeat this process: add another 1/3 of the dry mixture, then the remaining half of the coconut milk. Finally, add the last 1/3 of the dry mixture and mix only until all ingredients are just combined. Be careful not to overmix at this stage, as it can lead to tough cupcakes.
6. Add Coconut: Gently stir in the sweetened shredded coconut. Mix only until the coconut is evenly distributed throughout the batter. Overmixing can develop gluten unnecessarily, affecting the final texture.
7. Pour Batter and Bake: Using a 3-tablespoon cookie scoop (or a ¼ cup measuring cup), scoop the cupcake batter into the prepared muffin tin, filling each cup approximately 3/4 full. This ensures proper rising without overflowing. Transfer the muffin tin to the preheated oven and bake for 21-22 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
8. Cool, Frost, and Serve: Allow the baked cupcakes to cool in the muffin tin for 5 minutes. This helps them retain their shape. Then, carefully remove the lined cupcakes and transfer them to a wire rack to cool completely. Once the cupcakes are entirely cool to the touch, frost them generously with your prepared coconut buttercream, and get ready to enjoy these delightful treats!

Top Tips for Perfect Coconut Cupcakes Every Time

Achieving the perfect, fluffy, and moist coconut cupcakes is easier than you think with these expert tips:

• Room Temperature Ingredients are Key: This is a golden rule in baking! Ensure all your cold ingredients, including butter, eggs (whole and whites), and coconut milk, are at true room temperature. This allows them to emulsify properly, creating a smooth, uniform batter that traps air efficiently, resulting in light and airy cupcakes. Cold ingredients can cause the batter to curdle and affect the final texture.
• Measure with Precision (Use a Kitchen Scale): For the most accurate measurements and consistently successful baking, I highly recommend using a kitchen scale to weigh your dry ingredients, especially flour. Volume measurements can vary greatly depending on how ingredients are scooped. Weighing ensures you’re using the exact amounts specified in the recipe.
• Proper Flour Measurement (If No Scale): If a kitchen scale isn’t an option, use the “spoon and level” method for flour. Fluff up the flour in its container, then gently spoon it into your measuring cup until it’s overflowing. Use the back of a knife or a straight edge to level off the top. Never scoop directly with your measuring cup, as this compacts the flour and can add up to 25% more than intended, leading to dry, dense cupcakes.
• Avoid Overmixing the Batter: Once you start adding the dry ingredients to the wet, mix only until everything is just combined. Overmixing develops gluten, which can lead to tough, chewy cupcakes rather than the desired light and tender texture. Stop mixing as soon as no streaks of flour are visible.
• Muffin Tin Color Matters: The color of your muffin tin can impact baking. Lighter-colored metal pans reflect heat, distributing it more evenly and reducing the risk of over-browning or drying out the edges. Darker pans absorb more heat, which can lead to darker bottoms and edges. If using a dark pan, consider reducing the oven temperature by 25°F (about 15°C) and checking for doneness a few minutes earlier.
• Don’t Overfill the Muffin Cups: Resist the urge to fill your cupcake liners to the brim! Filling each cup about three-quarters full with a 3-tablespoon cookie scoop is the perfect portion. This allows the cupcakes to rise beautifully, creating a lovely domed top without overflowing and sticking to the pan or each other.
• Consistent Coconut Milk: Canned coconut milk often separates, with a thick cream layer on top and water at the bottom. To ensure an even consistency and flavor throughout your batter, vigorously shake the can before opening it. If it’s still somewhat solid or clumpy, whisk it well in a separate bowl until smooth before adding it to your batter.

Storage and Freezing Instructions

Proper storage is essential to keep your delicious coconut cupcakes fresh and moist:

• Storing Freshly Baked Cupcakes: Once your cupcakes have cooled completely and been frosted, they can be stored in an airtight container at room temperature for up to three days. For extended freshness, especially in warmer climates, you can keep them in the refrigerator for up to one week. Be sure the container is truly airtight to prevent them from drying out.
• Freezing Cupcakes: For optimal results, it’s best to freeze these cupcakes *before* frosting them. Once completely cooled, wrap each unfrosted cupcake individually in a secure layer of plastic wrap, ensuring no air can reach them. Then, place them all in a freezer-safe bag or an airtight container. They can be stored in the freezer for up to two months.
• Thawing Frozen Cupcakes: When you’re ready to enjoy your frozen treats, simply remove them from the freezer and let them thaw for a few hours at room temperature, still wrapped. Once fully thawed, they will be as moist and delicious as freshly baked. Then, prepare a fresh batch of coconut buttercream and frost them just before serving.

Frequently Asked Questions (FAQ)

Can I use coconut extract instead of vanilla?

While vanilla extract adds a necessary depth and sweetness that complements the coconut flavor, you can certainly amplify the coconut taste. If you wish to add even more coconut punch, feel free to incorporate 1 teaspoon of coconut extract into the batter in addition to the vanilla, or you could substitute 1 teaspoon of coconut extract for one of the vanilla teaspoons, but omitting vanilla entirely might leave the flavor profile incomplete.

How can you tell when coconut cupcakes are done baking?

The most reliable method is the “toothpick test.” Insert a clean toothpick or a thin skewer into the center of one of the cupcakes. If it comes out clean with no wet batter clinging to it, your cupcakes are done. If you don’t have a toothpick, gently press your finger into the top of a cupcake; it should feel slightly springy and bounce back into its original shape when you remove your finger.

How do I decorate these cupcakes?

To decorate your cupcakes with the creamy coconut buttercream, fill a pastry bag fitted with a large star tip (like Wilton 1M or Ateco 826) with the frosting. Pipe beautiful swirls or rosettes over the top of the completely cooled cupcakes. Alternatively, for a simpler yet elegant look, you can use a small offset spatula or a butter knife to spread the frosting evenly. For an extra touch of coconut, garnish with additional sweetened shredded coconut, or even toasted shredded coconut for a lovely crunch and deeper flavor.

Can I make these into mini cupcakes?

Absolutely! This recipe adapts beautifully to mini cupcakes. Use a mini muffin tin and fill each cup halfway with batter. Reduce the baking time to approximately 12 minutes. This recipe will yield about 48 delightful mini coconut cupcakes, perfect for parties or portion control!

Creative Ways to Enjoy and Garnish Your Coconut Cupcakes

While these coconut cupcakes are absolutely divine as is, here are some ideas to elevate your serving and presentation:

• Toasted Coconut Topping: For an extra layer of flavor and delightful crunch, lightly toast some shredded coconut in a dry pan over medium-low heat until golden brown. Sprinkle this fragrant toasted coconut over the top of your frosted cupcakes just before serving. The warmth and nuttiness of the toasted coconut beautifully complement the sweet and creamy frosting.
• Tropical Pineapple Garnish: To lean into the tropical vibe, gently press small, fresh-cut pineapple bits or finely diced candied pineapple into the frosting. The bright, tangy flavor of pineapple pairs wonderfully with coconut and adds a vibrant pop of color.
• Alternative Frosting Ideas: While the coconut buttercream is a match made in heaven, don’t hesitate to experiment with other frosting flavors if you’re feeling adventurous. Consider frosting your coconut cupcakes with a tangy lemon buttercream, a rich lemon cream cheese frosting, or a fruity raspberry buttercream for a delightful contrast of flavors.

More Delicious Cupcake Recipes to Try!

5 stars (1 rating)

Fluffy and Moist Coconut Cupcakes (All Natural!)

Prep: 10 mins

Cook: 22 mins

Total: 32 mins

Servings: 12 cupcakes

These fluffy and moist Coconut Cupcakes have three layers of rich and creamy coconut: coconut milk, shredded coconut, and a luscious layer of coconut buttercream frosting. They can be made in about 30 minutes! Bake these cupcakes for any occasion, and they’re sure to be a crowd-pleaser.

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Ingredients

• 1 ¾ cup flour (207g)
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp kosher salt
• ½ cup unsalted butter (113g), softened to room temperature
• 1 cup granulated sugar (200g)
• 1 egg (50g)
• 2 egg whites (70g)
• 2 tsp pure vanilla extract
• ½ cup coconut milk, at room temperature
• ½ cup sweetened shredded coconut (57g)

Instructions

1. Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
2. In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
3. In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
4. Mix on medium speed for 2 minutes until light and fluffy.
5. Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
6. Add in 1/3rd of the dry ingredients, then half of the coconut milk and alternate, starting and ending with the dry ingredients.
7. Stir in the ½ cup shredded sweetened coconut.
8. Mix only until combined. Do not overmix.
9. Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
10. Cool and frost with coconut buttercream.

Notes

Frost these cupcakes with coconut buttercream frosting.

Nutrition Information

Serving: 1 cupcake,
Calories: 246 kcal,
Carbohydrates: 33 g,
Protein: 3 g,
Fat: 12 g,
Saturated Fat: 8 g,
Polyunsaturated Fat: 0.5 g,
Monounsaturated Fat: 2 g,
Trans Fat: 0.3 g,
Cholesterol: 34 mg,
Sodium: 133 mg,
Potassium: 70 mg,
Fiber: 1 g,
Sugar: 18 g,
Vitamin A: 256 IU,
Vitamin C: 0.1 mg,
Calcium: 30 mg,
Iron: 1 mg

Course: Cupcake, Dessert

Author: Sam Adler

Cuisine: American

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