Coconut Cupcakes Recipe
These coconut cupcakes are a tropical delight! Soft, fluffy, and filled with coconut flavor, they’re topped with a light and creamy coconut frosting that makes every bite irresistible. Whether you’re hosting a party or just craving something sweet, these coconut cupcakes are sure to become a favorite. The addition of shredded coconut in the batter and frosting enhances the flavor, creating a moist and delicious treat.
You’ll love the delicate coconut flavor throughout these cupcakes. The soft, airy texture of the cupcake itself pairs perfectly with the creamy coconut frosting. For extra flavor and texture, the cupcakes are topped with toasted coconut, adding a nice crunch and additional coconut richness. Whether you’re a coconut lover or just looking for something new, these cupcakes are sure to please!
Tools to Use
- Mixing bowls
- Hand or stand mixer
- Whisk
- Cupcake liners
- Muffin tin
- Cooling rack
- Piping bag or spatula for frosting
- Small pan for toasting coconut (optional)
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup whole milk
- 1/2 cup shredded unsweetened coconut
Coconut Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2-3 tablespoons coconut milk (or regular milk)
- 1/2 cup shredded coconut (for topping, toasted if desired)
Instructions
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and coconut extract, and beat until incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in the shredded coconut.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Coconut Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract, coconut extract, and coconut milk, and beat until the frosting is smooth and fluffy. Add more coconut milk if needed to reach your desired consistency.
- Once the cupcakes are completely cool, frost them with the coconut frosting using a piping bag or a spatula.
- Optional: Toast the shredded coconut by placing it in a small pan over medium heat and stirring constantly until golden brown, about 3-4 minutes. Sprinkle the toasted coconut over the frosted cupcakes for extra flavor and texture.
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Coconut Cupcakes Recipe
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Cupcake liners
- Muffin tin
- Cooling rack
- Piping bag or spatula for frosting
- Small pan for toasting coconut (optional)
Ingredients
- Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup whole milk
- 1/2 cup shredded unsweetened coconut
- Coconut Frosting:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2-3 tablespoons coconut milk or regular milk
- 1/2 cup shredded coconut for topping, toasted if desired
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and coconut extract, and beat until incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in the shredded coconut.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Coconut Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract, coconut extract, and coconut milk, and beat until the frosting is smooth and fluffy. Add more coconut milk if needed to reach your desired consistency.
- Once the cupcakes are completely cool, frost them with the coconut frosting using a piping bag or a spatula.
- Optional: Toast the shredded coconut by placing it in a small pan over medium heat and stirring constantly until golden brown, about 3-4 minutes. Sprinkle the toasted coconut over the frosted cupcakes for extra flavor and texture.
Tips for Cooking
- Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature to ensure a smoother batter and frosting.
- Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined to avoid dense cupcakes.
- Toasting Coconut: Toasted coconut gives the frosting an added flavor and crunch, but be sure to watch it closely as it can burn quickly.
- Coconut Extract: Adding coconut extract to both the cupcakes and the frosting intensifies the coconut flavor.
Why You Should Try This Recipe
If you love coconut, these cupcakes are a must-try. The moist, soft cupcake combined with the creamy coconut frosting makes for a perfect treat. Whether you’re serving them at a party or enjoying them with a cup of tea, these coconut cupcakes are sure to be a hit.
These coconut cupcakes are a tropical treat that will transport you to an island paradise with every bite. Whether you’re celebrating a special occasion or just want to enjoy a delicious dessert, these cupcakes are sure to bring smiles to everyone’s face. Enjoy the light, fluffy texture and rich coconut flavor!
