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Moist Coconut Cupcakes with Creamy Coconut Buttercream

Three moist coconut cupcakes stacked, topped with thick white frosting and shredded coconut flakes.
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A recipe for making moist, fluffy coconut cupcakes topped with a rich, creamy coconut buttercream frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat coconut milk
  • 1/2 cup sweetened shredded coconut
  • 1 cup powdered sugar, for frosting
  • 1/2 cup unsalted butter, softened, for frosting
  • 1/4 cup coconut milk, for frosting
  • 1/2 teaspoon coconut extract, for frosting
  • 1/4 cup sweetened shredded coconut, for garnish

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fold in the 1/2 cup of shredded coconut gently.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. 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.
  9. To make the frosting, beat the 1/2 cup of softened butter until smooth. Gradually add the powdered sugar, mixing until combined.
  10. Beat in the 1/4 cup of coconut milk and the coconut extract until the frosting is light and creamy. Add more powdered sugar if the frosting is too thin, or more coconut milk if it is too stiff.
  11. Once the cupcakes are completely cool, pipe or spread the coconut buttercream onto each cupcake. Garnish with the remaining shredded coconut.

Notes

  • For an extra coconut flavor boost, you can toast the shredded coconut garnish lightly before sprinkling it on top of the frosting.
  • Ensure your butter and eggs are at room temperature for the best cake texture.
  • You can substitute almond extract for vanilla extract if you prefer a stronger tropical flavor profile.

Nutrition

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