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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

Three moist coconut cupcakes topped with white frosting and toasted coconut flakes sitting on a white plate.
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You will bake truly moist coconut cupcakes that stay fluffy for days. This foolproof recipe uses coconut milk for intense flavor and is topped with rich, creamy coconut buttercream. These bakery-style coconut cupcakes are perfect for summer parties or a sweet treat from scratch.

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 (1 stick) 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 vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra sweetened coconut 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 low speed until just combined.
  4. Slowly pour in the coconut milk while mixing on low speed. Increase the speed to medium and beat for about 1 minute until the batter is smooth. Do not overmix.
  5. Gently fold in the 1/2 cup of shredded coconut using a spatula.
  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 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.
  8. To make the coconut buttercream frosting, beat the 1/2 cup softened butter in a large bowl until creamy.
  9. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  10. Beat in the coconut cream (or milk), vanilla extract, and a pinch of salt until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin, or a tiny bit more liquid if it is too stiff.
  11. Once the cupcakes are completely cool, pipe or spread the coconut buttercream frosting onto each one.
  12. Garnish generously with extra sweetened coconut before serving your tropical indulgence baking masterpiece.

Notes

  • For the best moist coconut cupcakes, make sure your coconut milk is full-fat and not the low-fat variety.
  • To toast the coconut garnish, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • You can substitute cream cheese for half the butter in the frosting for a cream cheese coconut frosting variation.

Nutrition

Find it online: https://kingscook.com/coconut-cupcakes-moist-recipe/