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Coconut Cupcake Recipe

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Can you believe we haven’t added a Coconut Cupcake Recipe to our mini-dessert recipes? These are an essential summer cupcake recipe so I knew we needed to rectify that immediately.

Make certain to check out our other cupcake recipes, too! 

This Coconut Cupcake Recipe is a tropical cupcake recipe that's perfect for your beach-themed party menu

Now, I’ve tasted one too many bad Coconut Cupcake Recipes so believe me – I am picky. If you’ve had similar bad experiences, I definitely want to encourage you to give this one a try. The coconut flavour is subtle and derived from real coconut, not a nasty artificial extract with an overpowering scent.

(Artificial coconut extract has it’s place – in play dough. It has no business in cupcakes! Or pina coladas for that matter…)

This Coconut Cupcake Recipe is a tropical cupcake recipe that's perfect for your luau party menu

I am a big fan of delicious mini dessert recipes, though! 

It’s also really easy to go overboard with the coconut – using coconut milk, coconut flour, coconut shreds, and coconut cream! I have made this recipe with coconut cream or whole milk and really nice the taste either way, but it’s probably best to start slow and increase the coconut slowly every time you make this recipe until you hit that coconut satiety point.

Three coconut muffins in red paper liners are topped with shredded coconut, placed on a white wooden surface. These delightful treats, worthy of a Coconut Cupcake Recipe spotlight, sit next to a partially visible black metal cooling rack on the right.

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I personally find a bit of toasted coconut on top of the baked cupcakes and just a dash of coconut cream in the frosting is a good, safe bet if you are serving these to guests, and that pineapple juice in the cupcake batter really helps balance things out and bring out that tropical flavour.

Of course, these would make delicious coconut muffins, maybe you would also want to sprinkle some pineapple on the top (or garnish with a pineapple ring).

Or, you can leave off that additional sprinkle of coconut shreds on the frosting – or swap the fresh coconut shreds out for an additional sprinkle of toasted coconut shreds. This is a great dessert recipe to have a bit of fun and be creative with!

A vanilla cupcake with creamy white frosting swirled on top sits nestled in a red paper liner. It evokes the essence of a coconut cupcake recipe, set against a light wood surface with the 3 Boys and a Dog logo in the corner.
Close-up of coconut cupcakes with creamy frosting, each in red heart-patterned liners. The text Coconut Cupcake Recipe is written above, inviting you to indulge. The background is a white wooden surface, highlighting these tempting treats.

More Cupcake Recipes:

This Coconut Cupcake Recipe is a tropical cupcake recipe that's perfect for your luau party menu

Coconut Cupcake Recipe

Kelli Miller
These coconut cupcakes are moist, tender, and packed with coconut goodness. Made with coconut milk and shredded coconut, they’re topped with a silky coconut buttercream for the ultimate island-inspired treat.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 12
Calories 1280 kcal

Ingredients
  

  • 1 Cup(s) butter softened at room temperature
  • ½ Cup(s) shortening
  • 3 Cup(s) granulated sugar
  • 5 eggs room temperature
  • 3 Cup(s) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ Cup(s) pineapple juice
  • ½ Cup(s) buttermilk or coconut cream room temperature
  • 2 teaspoons vanilla extract
  • ¼ Cup(s) shredded coconut
  • For the frosting:
  • 1 Cup(s) butter
  • 2 Tablespoon shortening
  • 3-5 Cup(s) icing sugar
  • ¼ Cup(s) shredeed coconut
  • 2 Tablespoons pineapple juice or coconut cream if needed

Instructions
 

  • Preheat oven to 350F.
  • Blend the butter, shortening, and sugar together with a mixer until light and frothy. Add the eggs one at a time until fully incorporated, and then the vanilla.
  • In a separate bowl, whisk the flour, baking powder, and salt together.
  • Add the pineapple juice to the sugar-butter mixture, mix fully, then half of the flour, mix, then the milk or coconut cream, and then the rest of the flour mixture.
  • Stir in the shredded coconut and then portion out into a lined muffin tray.
  • Bake 18-22 minutes until an inserted toothpick comes out clean.
  • For the frosting, blend the shortening, butter, and sugar, adding just a bit of pineapple juice or coconut cream to reach your desired consistency. I used a large round Wilton tip.
  • Garnish with optional coconut shreds.

Nutrition

Serving: 1gCalories: 1280kcalCarbohydrates: 217gProtein: 7gFat: 45gSaturated Fat: 26gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 165mgSodium: 433mgFiber: 1gSugar: 189g
Keyword Coconut Cupcake Recipe
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Are you willing to give our Coconut Cupcake Recipe a try? I promise it will be worth your while!

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