You’ll go nuts for these Coconut Cupcakes—moist morsels of mild coconut flavor topped with a smooth cream cheese frosting.
If you’re reading this recipe, it means you either absolutely love coconut or your internal jury is still out on the fruit (yes, it’s a fruit) but you want to give it one more go. If you belong to the former group then let me say, “Welcome, baking brethren!” This recipe for coconut cupcakes will see that your love affair with the flavor will go on. If you belong to the group of people who, when they grab a selection from a box of chocolates and they learn that it’s coconut, try to replace it in the box without anyone noticing. If you can’t, and you’re forced to pop that bad boy back, you realize it’s really not that bad; it just wouldn’t be your first pick.
I get it, which is why I’m happy you’re here. Because if there is one way to consume coconut that will totally win you over, it’s in cupcake form. That’s because it’s pretty much impossible to hate a cupcake, especially one with cream cheese frosting. But ESPECIALLY one as moist as these. Yes, these cupcakes put the SPECIAL in ESPECIALLY. You get it all: coconut milk, shredded coconut in the batter, shredded coconut as a topping, unsweetened coconut, sweetened coconut. Soon you’ll be best friends with coconut, inviting it over to your place to watch the game on Sundays.
Now doesn’t that sound like a recipe worth trying?
Is coconut healthy?
You better believe coconut is healthy! This is one fruit that has a long list of benefits, starting with nutrients. It’s chock-full of vitamins, antioxidants, and minerals that will keep your body trucking along. It also contains MCTs (medium-chain triglycerides). Though they were initially condemned as a saturated fat, the type found in coconut has been found to help out your heart. MCTs could also help out your waistline, as they promote satiety, which means you won’t feel the urge to eat more than you need. Last, coconut water has lots of electrolytes, so it’s a great post-workout beverage.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup canned coconut milk
- 1/2 cup shredded coconut (sweetened or unsweetened)
- cream cheese frosting
- 1-2 cups sweetened shredded coconut (optional topping)
How to Make Coconut Cupcakes
Step 1: Preheat your oven to 350°F. Line a muffin pan with cupcake liners for easy cleanup.
Step 2: Mix your dry ingredients by sifting together the flour, baking powder, and salt in a medium bowl, then set aside.
Step 3: Cream the butter and sugar in a mixer until fluffy, then add eggs one at a time, followed by vanilla, mixing well after each addition.
Step 4: Alternate between adding the dry mix and coconut milk to the creamed butter, then fold in the shredded coconut gently.
Step 5: Fill the liners with the batter and bake for 15-20 minutes, until a toothpick comes out clean, then let the cupcakes cool.
Step 6: Frost the cooled cupcakes with cream cheese frosting and sprinkle with shredded coconut.
FAQs & Tips
Let the cupcakes cool completely then store them in an airtight container. They can be kept out at room temperature for up to three days or kept in the fridge for up to five days. I would hold off adding the frosting until I’m about to serve them. So store the frosting separately in the fridge. Some say the sugar in the frosting will let you keep them out longer but I’m not sold on this; if I use cream-cheese frosting, I keep them in the fridge. You should also be able to freeze the cupcakes (minus the frosting) for up to two months. Let them thaw overnight in the fridge then top them with that frosting.
Moist cupcakes can’t be overmixed. Doing so removes the air bubbles from the batter, and it’s those bubbles that will make your cupcakes fluffy and moist. Plus, overmixing activates the gluten in the flour and can make your cupcakes kind gummy. Also, use the right amount of the coconut milk, though feel free to add slightly more if you think your batter is overly thick. Last, bake your cupcakes for the right amount of time at the right temperature. Too hot and too long will result in dry cupcakes.
To make the cream cheese frosting, you’ll need cream cheese (obvs), butter, vanilla extract, salt, and powdered sugar. At least, that’s what I use for this recipe in which I make the BEST cream cheese frosting. I’ve made flavored kinds as well, though, so feel free to try them out. There’s chocolate, maple, strawberry, cinnamon, vegan, and frosting made without powdered sugar. Take a gander; I’m sure you’ll find one that will appeal to your taste buds and/or your diet.
Serving Suggestions
The No. 1 serving suggestion is the frosting—and for good reason, too. It will totally affect the flavor of your cupcake, especially if you use a non-neutral frosting, like chocolate or maple or cinnamon. If you’re looking for something to add to the actual batter, you’ve got options. Less invasive ingredients include almond or rum extract, as well as lemon or lime zest. If you want a total texture change, add chopped nuts (e.g., almonds or macadamia) or add more fruit in the form of pineapple, mango, or passionfruit. And, when in doubt, add chocolate chips.
Coconut Cupcakes
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup canned coconut milk
- 1/2 cup shredded coconut sweetened or unsweetened
- cream cheese frosting
- 1-2 cups sweetened shredded coconut for topping
Instructions
- Preheat your oven to 350°F. Line a muffin pan with cupcake liners for easy cleanup.
- Mix your dry ingredients by sifting together the flour, baking powder, and salt in a medium bowl, then set aside.
- Cream the butter and sugar in a mixer until fluffy, then add eggs one at a time, followed by vanilla, mixing well after each addition.
- Alternate between adding the dry mix and coconut milk to the creamed butter, then fold in the shredded coconut gently.
- Fill the liners with the batter and bake for 15-20 minutes, until a toothpick comes out clean, then let the cupcakes cool.
- Frost the cooled cupcakes with cream cheese frosting and sprinkle with shredded coconut.
