5 from 2 votes
Coconut Cupcakes Recipe
These Coconut Cupcakes are light, moist, and full of rich coconut flavor. Topped with tangy cream cheese frosting and more coconut, they’re an elegant but easy dessert that’s fit for any crowd!
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins
Servings:
30
cupcakes
Calories:
300 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the Cupcake
- 5 large egg room temperature, white
- ¾ cup buttermilk
- ¾ cup butter softened to room temperature, unsalted
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup coconut shredded, sweetened
For the Frosting
- ½ cup butter softened, unsalted
- 8 ounce cream cheese softened
- 5 cups powdered sugar
- ¼ cup heavy whipping cream
- ½ cup coconut shredded, sweetened
Instructions
For the Cupcakes
- Preheat oven to 350 degree F oven. Line cupcake tin with cupcake liners. Set aside.
- In a small bowl, whisk together egg whites with 1/4 cup of the buttermilk. Set aside.
- In a large mixing bowl, beat butter, sugar, and extracts for 2 minutes, scraping down the sides of the bowl as needed. Add in dry ingredients and mix just until combined.
- Beat in egg white mixture until fully incorporated. Add in remaining milk and beat for an additional 1-2 minutes. Fold in coconut.
- Spoon batter into cupcake tin, about 1/2 full. Bake for 17-20 minutes. Remove and cool completely on a wire rack before adding frosting.
Cup of Yum
For the Frosting
- Beat softened butter and cream cheese for about 3 minutes, until fluffy.
- Add in powdered sugar and heavy whipping cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- Forst cupcakes as desired and top with coconut.
Notes
- We love toasted coconut on the cupcakes. Learn
- How To Toast Coconut
- We love toasted coconut on the cupcakes. Learn How To Toast Coconut.
- Overfilling the cupcake wells will cause them to sink in the middle.
- When done, the cupcake tops should spring back after you press lightly on them.
- Be sure to use room-temperature butter and egg whites so your cupcakes are easy to mix and have the lightest texture possible.
- Store cupcakes at room temperature for up to 3 days.
- Cupcakes can be frozen with or without frosting. Wrap each one individually with plastic wrap before freezing. To protect iced cupcakes, freeze them uncovered for a couple of hours before wrapping. Then, store them in an airtight container for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition Information
Serving
1cupcake
Calories
300kcal
(15%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
31mg
(10%)
Sodium
209mg
(9%)
Potassium
68mg
(1%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
377IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
92mg
(9%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30 cupcakes
Amount Per Serving
Calories 300
% Daily Value*
| Serving | 1cupcake | |
| Calories | 300kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 209mg | 9% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.