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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

Three moist coconut cupcakes topped with white frosting and toasted coconut flakes.
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Make bakery-style coconut cupcakes that stay moist for days. This recipe uses coconut milk and shredded coconut for intense tropical flavor, topped with a rich, creamy coconut buttercream frosting. It is an easy recipe from scratch perfect for summer parties or any sweet occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat canned coconut milk (do not shake the can)
  • 1/2 cup sweetened shredded coconut
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/2 cup sweetened shredded coconut, toasted (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Slowly pour in the 1 cup of coconut milk, mixing on low speed until the batter is smooth. Do not overmix.
  5. Gently fold in the 1/2 cup of sweetened shredded coconut.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the frosting: In a large bowl, beat the 1 cup of softened butter until creamy.
  9. Gradually add the sifted powdered sugar, alternating with the 1/4 cup of coconut milk and the coconut extract. Beat until the frosting is light and fluffy. Add more powdered sugar if you prefer a stiffer frosting.
  10. Once the cupcakes are completely cool, pipe or spread the creamy coconut buttercream onto each cupcake.
  11. Garnish the tops with toasted shredded coconut for a beautiful, tropical finish.

Notes

  • For the best coconut flavor, use full-fat canned coconut milk, which has a higher fat content than refrigerated coconut milk beverage.
  • To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • You can make these cupcakes ahead of time; they stay moist for up to three days stored in an airtight container at room temperature.

Nutrition

Find it online: https://hearthbite.com/coconut-cupcakes-moist-creamy-frosting-recipe/