Creamy Coconut Cupcakes

Name: Creamy Coconut Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 1 cup coconut milk; 2 large eggs; 1 1/2 teaspoons baking powder; 1/2 teaspoon vanilla extract; 1/2 cup shredded coconut; 1/2 cup unsalted butter, softened; 1/4 cup coconut cream; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup toasted coconut flakes

Highlighted under: Sweet Baking Ideas

I absolutely love making these Creamy Coconut Cupcakes whenever I'm in need of a sweet treat. The combination of rich coconut cream and fluffy frosting creates a dessert that's not only delicious but also incredibly satisfying. Baking these is a delightful experience as the aroma of coconut fills the kitchen, enhancing the festive mood. Plus, they are versatile enough for any occasion, from casual gatherings to special celebrations. Trust me, once you try these cupcakes, you'll want to make them again and again.

Created by

Emily

Last updated on 2026-02-07T14:17:28.667Z

When I first baked Creamy Coconut Cupcakes, I knew they would be a hit. The secret is in the infusion of coconut milk into both the batter and the frosting, which keeps them moist and incredibly flavorful. I often find that frosting made from coconut cream gives these cupcakes a special tropical twist, so don’t skip that part!

This recipe is simple, yet it impresses everyone who tries it. I’ve found that piping a generous swirl of frosting and topping it with toasted coconut flakes makes them visually stunning and utterly delicious. Trust me, these cupcakes will disappear fast!

Why You'll Love These Cupcakes
Rich coconut flavor in every bite
Moist texture that stays fresh longer
Perfect for parties or just because

Mastering the Baking Process

Baking these Creamy Coconut Cupcakes requires attention to both temperature and timing. Make sure your ingredients like butter and eggs are at room temperature for seamless blending. This important step helps create an airy batter that expands beautifully in the oven. Once the cupcakes are in the oven, resist the temptation to open the door too early, as this can cause them to sink. Instead, check for doneness around the 15-minute mark by inserting a toothpick; it should come out clean when the cupcakes are perfectly baked.

When baking with coconut milk, consider its richness. This ingredient lends not only moisture but also a distinct coconut flavor that permeates the cupcakes. If you can, opt for full-fat coconut milk for a richer taste and texture. Remember, the creaminess of the coconut milk combined with sugar will caramelize slightly during baking, giving the cupcakes a delightful golden hue and a slightly crispy exterior that contrasts beautifully with their soft interior.

Enhancing the Frosting

The frosting is where you can truly elevate your Coconut Cupcakes. Using coconut cream alongside butter gives the frosting a luxurious mouthfeel that perfectly complements the cake. Be sure to beat the mixture until it's fluffy and glossy; this will incorporate air, making the frosting light. If you notice your frosting is too thick, add a tiny splash of coconut milk or cream to loosen it. Conversely, if it's too runny, a bit more powdered sugar can thicken it up without altering the flavor.

For those who love a crunch, don't skip the toasted coconut flakes. Toasting coconut brings out its nutty flavors and gives the frosting a delightful texture. Simply place the coconut flakes in a dry skillet over medium heat, stirring frequently until they become golden brown—this usually takes 3 to 5 minutes. Allow them to cool before sprinkling on the cupcakes; this not only adds flavor but also makes for a beautiful presentation.

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
1 cup coconut milk
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 cup shredded coconut

For the Frosting

1/2 cup unsalted butter, softened
1/4 cup coconut cream
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted coconut flakes

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.

Mix the Batter

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the coconut milk and vanilla extract.

Add Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and shredded coconut. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fill the Liners

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake

Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Prepare the Frosting

In a bowl, beat the softened butter and coconut cream together. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.

Frost the Cupcakes

Pipe the frosting onto the cooled cupcakes and sprinkle lightly with toasted coconut flakes.

Pro Tips

For an extra tropical touch, try adding pineapple chunks to the batter. This pairs wonderfully with the coconut flavor.

Storage Tips

These cupcakes can be stored in an airtight container at room temperature for up to three days, making them a great make-ahead treat. If you prefer to enjoy them longer, consider refrigerating them, where they can last up to a week. To prevent the frosting from becoming overly soft or losing its texture, make sure the container is sealed tightly. If frosting starts to lose its shape, a quick re-whip with a hand mixer can restore its fluffiness.

For longer-term storage, freezing is a fantastic option. You can freeze the unfrosted cupcakes individually by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. When ready to enjoy, simply thaw them in the refrigerator or at room temperature, then frost as desired. This is a great strategy for preparing snacks or desserts for upcoming gatherings without the last-minute hassle.

Variations to Try

Feeling adventurous? You can easily switch up the flavors in these cupcakes by incorporating different extracts or adding fruits. For a tropical twist, try adding a tablespoon of lime juice and some lime zest to the batter. The tartness beautifully complements the sweetness of the coconut, resulting in a refreshing flavor. Alternatively, mixing in some finely chopped pineapple can enhance the coconut experience, creating a delightful piña colada-inspired treat.

If you want to make them a bit more decadent, consider filling the cupcakes with a dollop of coconut custard before frosting. Simply hollow out a small circle from the center of each cupcake and fill it with the custard before applying the frosting on top, ensuring a luscious bite. This not only adds a surprise element but also ramps up the coconut flavor, making these cupcakes even more irresistible.

Questions About Recipes

→ Can I use non-dairy milk instead?

Yes, non-dairy milk like almond or oat milk can be used in place of coconut milk for a different flavor.

→ How can I store leftovers?

Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze these cupcakes?

Absolutely! They freeze well without frosting. Just wrap tightly and they can last for up to 3 months.

→ What can I substitute for eggs?

You can use flax eggs or unsweetened applesauce as an egg substitute for a vegan version.