Coconut Cupcake Recipe

Author Jennifer Tammy


  • 1 cup butter softened at room temperature
  • ½ cup shortening
  • 3 cups granulated sugar
  • 5 eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup pineapple juice
  • ½ cup buttermilk or coconut cream room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup shredded coconut
  • For the frosting:
  • 1 cup butter
  • 2 Tablespoon shortening
  • 3-5 cups icing sugar
  • 1/4 cup shredeed coconut
  • 2 Tablespoons pineapple juice or coconut cream if needed


  1. Preheat oven to 350F.
  2. 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.
  3. In a separate bowl, whisk the flour, baking powder, and salt together.
  4. 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.
  5. Stir in the shredded coconut and then portion out into a lined muffin tray.
  6. Bake 18-22 minutes until an inserted toothpick comes out clean.
  7. 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.
  8. Garnish with optional coconut shreds.