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Homemade Coconut Cupcakes with Coconut Buttercream

These homemade coconut cupcakes with coconut buttercream are my favorite cupcake. Perfected over years, this recipe is a family favorite and the most requested! Even coconut naysayers request the recipe!  

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Coconut Cupcakes

These cupcakes. I made them years and years ago for my sister who begged me to make something coconut. I was so sure I wasn’t going to like them. 

Boy, oh boy, was I wrong! These are my all-time favorite cupcakes. I am not even kidding. The light cake with subtle coconut flavor. The sweet coconut buttercream… Toasted coconut sprinkled on top… They all combine to give you cupcakes good enough you don’t want to share. 

My sister agrees. She requests these cupcakes every year for her birthday! 

The Best Coconut Cupcakes

Coconut Milk

The subtle taste of coconut is perfect, and the cupcake has just the right texture. A delicious dessert that has been made for my birthday three years and counting! Make sure you use full fat canned coconut milk and not the soy product found by the milk.

Coconut Cupcake Ingredients:

  • All-purpose flour
  • Baking powder
  • Salt
  • Coconut oil
  • Butter
  • Granulated sugar
  • Large eggs
  • Vanilla
  • Coconut milk

The coconut milk you use is key. We have tried them all, but the one that gives the best results is full fat canned coconut milk. 

How to make coconut cupcakes:

  1. Preheat the oven to 350 degrees. Line 18 standard muffin cups with paper liners. Set aside.
  2. Whisk together the flour, baking powder, and salt in a medium measuring cup. Set aside.
  3. Combine the coconut oil, butter, and sugar in the bowl of an electric mixer. Beat on medium speed for three minutes or until light and fluffy.
  4. Scrape the sides of the bowl. Add the eggs, one at a time, until incorporated.
  5. Stir in the vanilla bean paste.
  6. Add the dry ingredients and coconut milk. Stir until just combined.
  7. Divide between your prepared cupcake liners. Bake 15-18 minutes, or until a toothpick comes out clean. Cool completely.

How to make coconut buttercream:

  1. Whisk the butter two minutes until fluffy.
  2. Add the powdered sugar, half a cup at a time, as well as the coconut milk, vanilla bean paste, and salt.
  3. Whisk on medium/high speed for two additional minutes, scraping the sides of the bowl as needed.
  4. Use to frost your cooled cupcakes.
Coconut Cupcakes and Buttercream

Tips for the best coconut cupcakes:

  • Use room temperature ingredients. The key to a light and fluffy cake is not overworking your batter. If the ingredients start at room temperature they will incorporate quickly and easily. 
  • Wait until the cupcakes are fully cooled before adding frosting. 
  • Sprinkle sweetened toasted coconut onto frosted cupcakes for a quick finish! 
Coconut Cupcake Recipe

Like this recipe? You will love my:

Homemade Coconut Cupcakes with Coconut Buttercream

Homemade Coconut Cupcakes with Coconut Buttercream

Yield: 18 cupcakes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

The subtle taste of coconut is perfect, and the cupcake has just the right texture. A delicious dessert that has been made for my birthday three years and counting! Make sure you use full fat canned coconut milk and not the soy product found by the milk.

Ingredients

  • For the cupcakes:
  • 2 cups all-purpose flour
  • 2-1/4 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup coconut oil, melted and cooled
  • ½ cup butter, soft
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla bean paste or 1-1/2 teaspoon pure vanilla extract
  • 1 cup full fat coconut milk, from a can
  • For the coconut buttercream:
  • 1 cup butter, soft
  • 2-1/2 cups powdered sugar
  • 1/3 cup full fat coconut milk, from a can
  • 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • pinch of salt

Instructions

For the cupcakes:

1. Preheat the oven to 350 degrees. Line 18 standard muffin cups with paper liners. Set aside.

2. Whisk together the flour, baking powder, and salt in a medium measuring cup. Set aside.

3. Combine the coconut oil, butter, and sugar in the bowl of an electric mixer. Beat on medium speed for three minutes or until light and fluffy.

4. Scrape the sides of the bowl. Add the eggs, one at a time, until incorporated.

5. Stir in the vanilla bean paste.

6. Add the dry ingredients and coconut milk. Stir until just combined.

7. Divide between your prepared cupcake liners. Bake 15-18 minutes, or until a toothpick comes out clean. Cool completely.

For the coconut buttercream:

1. Whisk the butter two minutes until fluffy.

2. Add the powdered sugar, half a cup at a time, as well as the coconut milk, vanilla bean paste, and salt.

3. Whisk on medium/high speed for two additional minutes, scraping the sides of the bowl
as needed.

4. Use to frost your cooled cupcakes.

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These homemade coconut cupcakes with coconut buttercream are my favorite cupcake. Perfected over years, this recipe is a family favorite. 

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