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Coconut Cupcakes
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Coconut Cupcakes

Easy Coconut Cupcakes are tender fluffy cupcakes packed with coconut flavor, plus a coconut buttercream frosting and toasted coconut flakes!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12 servings
Calories: 665 kcal
Course: Dessert
Cuisine: American

Ingredients

Coconut Cupcakes:
  • 6 tablespoons butter softened, unsalted
  • 2/3 cups sugar
  • 1 large egg yolk
  • 1 teaspoon coconut extract
  • 1 cup coconut milk whole fat
  • 1 3/4 cups flour
  • 3 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large egg white
  • 1/8 teaspoon cream of tartar
Coconut Frosting:
  • 1 cup butter softened, unsalted
  • 6 cups powdered sugar , about 2 pounds
  • 1 teaspoon coconut extract
  • 2-4 tablespoons coconut milk whole fat
  • 2 cups coconut toasted, shredded

Instructions

Coconut Cupcakes:
    Cup of Yum
  1. Preheat the oven to 350 degrees and butter and line a muffin tin with muffin liners.
  2. To your stand mixer with a paddle attachment add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the egg yolk along with the vanilla then lower the speed to low and add the coconut milk until smooth.
  3. Sift together the flour, baking powder and salt then add the flour mixture to the stand mixer on low speed until just combined then pour the mixture into a large mixing bowl and clean the stand mixer thoroughly and dry.
  4. Beat the egg whites and cream of tartar on high speed until the form stiff peaks then fold them carefully into the batter and pour into the baking pans.
  5. Scoop into muffin tin evenly and baked for 18-20 minutes until a toothpick comes out clean.
  6. Let the cupcake bottoms cool completely before frosting.
Coconut Frosting:
  1. To your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 2 additional minutes.
  2. Add in the coconut extract and heavy cream and beat until light and fluffy for an additional minute.
  3. Add to a large piping bag with a large round tip.
  4. Pipe frosting onto cooled cupcakes and sprinkle with toasted coconut.

Nutrition Information

Calories 665kcal (33%) Carbohydrates 95g (32%) Protein 4g (8%) Fat 32g (49%) Saturated Fat 22g (110%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 71mg (24%) Sodium 145mg (6%) Potassium 146mg (3%) Fiber 1g (4%) Sugar 76g (152%) Vitamin A 668IU (13%) Vitamin C 0.3mg (0%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 665

% Daily Value*

Calories 665kcal 33%
Carbohydrates 95g 32%
Protein 4g 8%
Fat 32g 49%
Saturated Fat 22g 110%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 71mg 24%
Sodium 145mg 6%
Potassium 146mg 3%
Fiber 1g 4%
Sugar 76g 152%
Vitamin A 668IU 13%
Vitamin C 0.3mg 0%
Calcium 38mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.