Coconut Cupcakes

The Kelly Kitchen

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These Coconut Cupcakes are moist, light, tender, filled with all-natural coconut flavor, and topped with rich coconut cream cheese frosting.

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Prep Time 30

Cook Time 20

Total Time 1 30

Servings: 24 Cupcakes

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

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 full-fat cream cheese, cold (1 block)
1 cup salted butter, softened (2 sticks)
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

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

CUPCAKES

Preheat oven to 350 degrees F. Line cupcake pans with 24 liners.
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: 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.

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.

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.

STORAGE

Store covered cupcakes in the refrigerator for up to 5 days.

Notes

FREEZE: 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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