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Home » Desserts » Coconut Cupcakes Recipe with Coconut Buttercream

Coconut Cupcakes Recipe with Coconut Buttercream

Rate Recipe By Jesseca on December 15, 2022

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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!  

Coconut Cupcakes

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These coconut 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! 

Coconut Milk

What You Need:

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.

  • 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. 

Step by Step Instructions:

  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 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

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5 from 1 vote

Coconut Cupcakes with Coconut Buttercream

Created by: Jesseca

Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
18 cupcakes
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.
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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.

Notes

Easily toast coconut by spreading a thin layer of shredded coconut into the bottom of a pan. Heat, stirring constantly, on medium heat until lightly browned and fragrant.

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 37g | Protein: 3g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 324mg | Fiber: 1g | Sugar: 25g

Equipment

Scoop
Brown Cupcake Liners
Cupcake Pan

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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!

Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!

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Jesseca - Author of One Sweet Appetite

Welcome, I'm Jesseca!

I could not be more excited to have you join me in my kitchen! Everyday easy recipes are my specialty, which means you will find so many fast, quick, and delicious recipes throughout my site. My goal is to create go-to recipes using simple ingredients and pantry staples.

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