Coconut Cupcakes Recipe

Coconut Cupcakes
Coconut Cupcakes
Coconut cupcakes that transport you to a tropical paradise.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 stick butter, softened
  • 1 c sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 c all purpose flour
  • ¾ c coconut milk
  • 1 tsp baking powder
  • ½ c shredded coconut

Frosting ingredients

  • 1 stick unsalted butter, softened
  • 8 oz cream cheese, softened
  • ½ to 1 c powdered sugar
  • ¼ c shredded coconut


  1. Preheat oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Beat the butter, sugar and vanilla together in a large bowl until the mixture is pale and creamy.
  3. Add one egg at a time to the butter mixture and beat for about a minute for each.
  4. Add about half of the flour and stir or beat it in gently.
  5. Shake the coconut milk well and add about half to the mixture. Stir or beat in gently until just combined.
  6. Add the remaining flour, baking powder and milk ensuring to not over beat the mixture.
  7. Fold in the coconut gently.
  8. Pour the mixture evenly among the prepared tins.
  9. Bake for 18 to 22 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  10. To make the frosting, cream the butter and cream cheese together for about 2 to 3 minutes until smooth and creamy.
  11. While beating on a low speed, add the powdered sugar and coconut until you reach the desired texture and consistency.
  12. Pipe or spread the frosting onto the fully cooled cupcakes and decorate as desired.