Classic Coconut Cream Cupcakes
Coconut Cream Cupcakes
Soft coconut cupcakes made with coconut milk and topped with creamy coconut frosting, toasted coconut flakes, and a tender bakery-style crumb.
Classic coconut cream cupcakes should taste like coconut from the cake through the frosting, without turning heavy or dry. This version uses canned coconut milk in the batter for moisture, a small amount of sour cream for a plush crumb, and vanilla to round out the flavor.
The frosting is a smooth buttercream softened with coconut milk and a little coconut extract. It pipes cleanly, holds its shape, and gives each cupcake the creamy finish expected from a coconut dessert.
Toasted coconut flakes are more than a garnish here. Their nutty edge balances the sweet frosting and gives the cupcakes a light crisp finish, especially when sprinkled on just before serving.
These cupcakes are best after they cool completely, which lets the crumb set and keeps the frosting from melting. They work well for birthdays, spring gatherings, bake sales, or any dessert table that needs a familiar flavor with a polished finish.
Nutrition (per serving)
Directions
-
1
Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
-
2
Spread the shredded coconut on a rimmed baking sheet and toast for 4 to 6 minutes, stirring once, until lightly golden; transfer it to a plate to cool.
-
3
Whisk the flour, baking powder, and salt in a medium bowl.
-
4
Beat 1/2 cup softened butter with the granulated sugar for 2 to 3 minutes, until pale and fluffy.
-
5
Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract.
-
6
Stir the coconut milk and sour cream together, then add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk mixture, just until the batter is smooth.
-
7
Divide the batter among the liners, filling each about two-thirds full, and bake for 18 to 20 minutes, until the tops spring back and a toothpick comes out clean.
-
8
Cool the cupcakes in the pan for 5 minutes, then move them to a rack and let them cool completely.
-
9
Beat 3/4 cup softened butter for the frosting until smooth, then gradually beat in the powdered sugar, coconut milk, 1/2 teaspoon vanilla extract, and remaining 1/2 teaspoon coconut extract until creamy and pipeable.
-
10
Frost the cooled cupcakes and finish with the toasted coconut flakes.
Ingredients
- Sweetened Shredded Coconut:1 cup
- All-Purpose Flour:1 1/2 cups
- Baking Powder:1 1/2 tsp
- Fine Salt:1/2 tsp
- Unsalted Butter, softened:1/2 cup
- Granulated Sugar:3/4 cup
- Large Eggs:2
- Vanilla Extract:1 tsp
- Coconut Extract:1 tsp
- Full-Fat Canned Coconut Milk, well stirred:1/2 cup
- Sour Cream:1/4 cup
- Powdered Sugar:3 cups
- Unsalted Butter, softened for frosting:3/4 cup
- Full-Fat Canned Coconut Milk for frosting:3 tbsp
- Vanilla Extract for frosting:1/2 tsp
Tips & Notes
- Use full-fat canned coconut milk, not refrigerated coconut beverage, for the richest texture.
- If the frosting feels stiff, beat in coconut milk 1 teaspoon at a time until it pipes smoothly.
- Toast the coconut only until pale golden because it will continue to darken slightly as it cools.
- Store frosted cupcakes covered at cool room temperature for up to 1 day or refrigerate for up to 3 days.
