These Coconut Cupcakes are moist, light, tender, filled with all-natural coconut flavor, and topped with rich coconut cream cheese frosting. They are very simple and elegant at the same time. To create the all-natural flavor, we include shredded coconut and coconut milk in both the cupcake batter and frosting. I like to add a few toasted coconut chips to the tops of the cupcakes for decor and texture but they are completely optional.
I adore the extra light and fluffy texture of these cupcakes. We achieve this by adding cornstarch to the flour mixture to mimic cake flour. Not only does this recipe produce delicious cupcakes, but it creates a gorgeous coconut cake as well. We have a detailed Simply Perfect Coconut Cake recipe that describes exactly how to assemble and decorate a three layer coconut cake.
Coconut Cupcake Process
Even though we provide detailed instructions in the recipe below, the following is a general overview of the process along with some tips.
Prepare Pans
Preheat oven to 350 degrees F. Line cupcake pans with 24 liners.
Mix Cupcake Ingredients
In a medium mixing bowl, whisk together flour, cornstarch, salt, and baking soda. Set aside. With a handheld or stand mixer, cream together butter, oil, and sugar until well combined, about 3 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add in the vanilla and give a quick mix. Add eggs, one at a time, mixing after each addition.
In a small bowl, combine coconut milk and lemon juice. Alternate adding dry ingredients and milk mixture to the butter mixture, starting and ending with the dry ingredients, beating on low (or by hand) until just combined. Take care to not over-mix. Fold in shredded coconut.
Bake Cupcakes
Fill cupcake liners until ¾ full. Bake at 350 degrees F for 20-25 minutes or until toothpick inserted in middle has just a few moist crumbs. Remove from the oven and transfer to a wire rack. Cool completely before frosting.
Frost Cupcakes
Beat together the cream cheese and the butter in a large bowl using a handheld or stand mixer until smooth, approximately 2-3 minutes. Add in confectioners’ sugar, salt, vanilla, and coconut milk. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined. If frosting is too thick, add a little coconut milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar.
Assemble Cupcakes
Fill a bowl with shredded coconut and another small bowl with a little sea salt. Pipe a decent amount of frosting onto cupcakes, sprinkle a few flakes of sea salt on top, and then dip cupcake tops into the bowl of shredded coconut. If using toasted coconut chips, arrange a few on the tops of the cupcakes.
How Should I Store Coconut Cupcakes?
Store covered cupcakes in the refrigerator for up to 5 days. Cupcakes may be frozen (with or without frosting) for up to 3 months. Freeze wrapped in plastic wrap and in an airtight container. To thaw, let sit (still wrapped) in the refrigerator overnight.
Can Coconut Cupcakes Be Made in Advance?
Yes! These cupcakes hold up extremely well in the refrigerator. Be sure to store them in an airtight container and allow to come to room temperature prior to serving. When making these for a party, I store mine in these convenient individual containers.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Over-mixing – Take care to not over-mix the cupcake batter. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cupcakes may be dense and chewy.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Cupcake Pan – to bake cupcakes
- Cooling Racks – to cool cupcakes and dishwasher friendly!!
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cupcakes
- Master Decorating Kit – ultimate cupcake decorating tip set
If you liked this recipe, try our
Coconut Cupcakes
These Coconut Cupcakes are moist, light, tender, filled with all-natural coconut flavor, and topped with rich coconut cream cheese frosting.
Ingredients
- COCONUT CUPCAKES:
- 3 cups (360 g) all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp salt
- ¾ tsp baking soda
- ½ cup salted butter, softened
- ½ cup vegetable oil
- 1 ¾ cups (347 g) granulated sugar
- 1 Tbsp pure vanilla extract
- 4 eggs, room temp
- 1 ¼ cups full-fat coconut milk, room temp
- 2 Tbsp lemon juice
- 1 cup sweetened shredded coconut
- COCONUT CREAM CHEESE FROSTING:
- 8 oz (1 block) full-fat cream cheese, softened
- 1 cup (2 sticks) salted butter, softened
- 6 ½ - 7 cups (738 - 795 g) confectioners’ sugar
- 1 tsp pure vanilla extract
- Pinch of salt
- 3 Tbsp unsweetened, full-fat coconut milk
- 2 ½ - 3 cups sweetened shredded coconut
- Sea Salt, for sprinkling, optional
- Toasted coconut chips, for décor, optional
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Line cupcake pans with 24 liners.
- Step 2 CUPCAKES: In a medium mixing bowl, whisk together flour, cornstarch, salt, and baking soda. Set aside. With a handheld or stand mixer, cream together butter, oil, and sugar until well combined, about 3 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add in the vanilla and give a quick mix. Add eggs, one at a time, mixing after each addition.
- Step 3 In a small bowl, combine coconut milk and lemon juice. Alternate adding dry ingredients and milk mixture to the butter mixture, starting and ending with the dry ingredients, beating on low (or by hand) until just combined. Take care to not over-mix. Fold in shredded coconut.
- Step 4 BAKE: Fill cupcake liners until ¾ full. Bake at 350 degrees F for 20-25 minutes or until toothpick inserted in middle has just a few moist crumbs. Remove from oven and transfer to a wire rack. Cool completely before frosting.
- Step 5 FROSTING: Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 2-3 minutes. Add in confectioners’ sugar, salt, vanilla, and coconut milk. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined. If frosting is too thick, add a little coconut milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar.
- Step 6 ASSEMBLY: Fill a bowl with shredded coconut and another small bowl with a little sea salt. Pipe a decent amount of frosting onto cupcakes, sprinkle a few flakes of sea salt on top, and then dip cupcake tops into the bowl of shredded coconut. If using toasted coconut chips, arrange a few on the tops of the cupcakes.
- Step 7 STORAGE: Store covered cupcakes in the refrigerator for up to 5 days. Cupcakes may be frozen (with or without frosting) for up to 3 months. Freeze wrapped in plastic wrap and in an airtight container. To thaw, let sit (still wrapped) in the refrigerator overnight.
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