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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

Close-up of four moist coconut cupcakes topped with white frosting and toasted coconut flakes.
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Bake truly moist coconut cupcakes from scratch that stay fluffy for days. This recipe uses coconut milk for intense flavor and is topped with a rich, creamy coconut buttercream, delivering bakery-style results.

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
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup coconut cream or full-fat coconut milk (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/4 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, vanilla extract, and coconut milk to the dry ingredients. Beat with an electric mixer on medium speed until just combined and smooth. Do not overmix.
  4. Gently fold in the 1/2 cup of sweetened shredded coconut.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick 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.
  7. To make the creamy coconut buttercream, beat the 1/2 cup softened butter in a bowl until creamy.
  8. Gradually add the powdered sugar, alternating with the coconut cream and coconut extract, beating until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin, or a splash more liquid if it is too stiff.
  9. Once the cupcakes are completely cool, frost each one generously with the coconut buttercream.
  10. Garnish the tops with toasted shredded coconut for a tropical look.

Notes

  • 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.
  • For an extra tropical flavor boost, you can substitute some of the all-purpose flour with cake flour for a slightly lighter crumb.
  • These delicious coconut cupcakes freeze well once frosted; place them in an airtight container before freezing.

Nutrition

Find it online: https://delicerecipe.com/coconut-cupcakes-moist-creamy-buttercream-recipe/