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4.9 from 93 votes

Coconut Cupcakes

Coconut cupcakes are soft, fluffy cupcakes (made from-scratch recipe or with a boxed mix!), topped off with a cream cheese based coconut buttercream frosting and then sprinkled with lightly toasted coconut!

Prep Time
30 mins
Cook Time
30 mins
Total Time
48 mins
Servings: 12 cupcakes
Calories: 328 kcal
Course: Dessert
Cuisine: American

Ingredients

CUPCAKES
  • ½ cup coconut milk room temperature
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons unsalted butter softened to room temperature
  • ⅓ cup canola or vegetable oil
  • ¾ cup granulated sugar
  • 2 eggs room temperature
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon coconut extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
FROSTING
  • 1 tick butter softened
  • 3 ounces cream cheese softened
  • 2 cups powdered sugar
  • 2-3 teaspoons coconut milk may substitute regular milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • Toasted Coconut for sprinkling on top (optional)

Instructions

Coconut Cupcakes
    Cup of Yum
  1. Preheat oven to 350°F and line a 12-count muffin tin with paper liners.
  2. Combine coconut milk and lemon juice in a large measuring glass and set aside.
  3. In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.
  4. Add eggs, one at a time, stirring well after each addition.
  5. Stir in vanilla extract.
  6. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
  7. Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined (TAKE CARE NOT TO OVER-MIX!).
  8. Evenly divide cupcake batter into prepared muffin tin.
  9. Bake on 350F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Allow cupcakes to cool completely before covering with frosting.
Frosting
  1. In a large bowl using an electric mixer, cream together butter and cream cheese until smooth.
  2. Gradually add powdered sugar, until combined.
  3. Add coconut milk until desired consistency is reached (don’t add too much milk or it will be too soft to pipe onto your cupcakes).
  4. Stir in vanilla extract and coconut extract.
  5. Pipe or spread frosting onto completely cooled cupcakes.
  6. Sprinkle with toasted coconut (optional). Enjoy!

Notes

  • *You may substitute a box recipe for the cupcakes — Prepare according to instructions on box except stir in ½ teaspoon coconut extract before portioning into cupcake liners. A standard box-mix makes enough for 24 cupcakes so you will have to double the amount of frosting in order to have enough.

Nutrition Information

Calories 328 (16%) Carbohydrates 45g (15%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 10g (50%) Cholesterol 45mg (15%) Sodium 85mg (4%) Potassium 107mg (3%) Sugar 32g (64%) Vitamin A 255IU (5%) Vitamin C 0.6mg (1%) Calcium 38mg (4%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 328

% Daily Value*

Calories 328 16%
Carbohydrates 45g 15%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 10g 50%
Cholesterol 45mg 15%
Sodium 85mg 4%
Potassium 107mg 2%
Sugar 32g 64%
Vitamin A 255IU 5%
Vitamin C 0.6mg 1%
Calcium 38mg 4%
Iron 1.3mg 7%

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