Fluffy Coconut Cupcakes (with Homemade Buttercream)
This post may contain affiliate links. See our affiliate policy here.
Light, fluffy coconut cupcakes with a creamy and dreamy frosting, topped with more coconut. Perfect for birthdays, special occasions or .. Tuesdays.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
If you are a person who sometimes just needs a coconut cake, then you are my people! These coconut cupcakes are perfect for special occasions! Any time you need to bring a dessert – or any day of the week.
They’re fluffy and have a distinct vanilla and coconut flavor, which you can change up depending on your tastes.
I love to make these for birthdays, putting a candle in each one means everyone has one to blow out!
This recipe was originally Ina Garten’s – I’ve made a few changes!
If you love cake, you’ll also enjoy these mini baked donuts, or my adorable butterfly cakes!
Why you’ll love this
- They are super easy to make (especially if you have an electric mixer)
- They are easy to customize.
- No special equipment needed – if you have muffin tins, you’re good to go!
How to toast coconut
If you prefer, you could purchase store toasted coconut, but I prefer to make it myself! The nutty flavor and the crunch is the perfect topping on the frosting!
How to toast coconut on the stove (much like when you toast nuts), set a skillet over medium low heat and add the shredded coconut. Do NOT ADD any oil or butter. Cook until the coconut begins turning light/gold brown, stirring constantly (about 5 minutes)
How to toast coconut in the oven – spread the coconut on a baking sheet lined with parchment paper. Bake at 325°F until light/gold brown (about 6-8 minutes)
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Butter. Softened butter is crucial for creating a smooth and creamy texture. making it easier to cream with sugar for a light, fluffy texture.
- Sugar. I use plain white granulated sugar.
- Eggs. I use large eggs for baking. They provide structure, leavening, richness, and flavor, binding the ingredients together and contributing moisture.
- Vanilla extract. Adds a warm, floral flavor that enhances the overall taste and complements other ingredients.
- Flour. Plain all-purpose flour.
- Baking Powder, Baking Soda. These are the leavening agents that help the cupcakes rise.
- Salt. Enhances flavor, balances sweetness.
- Milk. Adds moisture and tender texture, contributing to browning due to lactose.
- Coconut. I use sweetened coconut flakes.
Frosting
- Cream Cheese. Offers a tangy flavor and creamy texture in frosting, pairing well with sugar and butter.
- Powdered Sugar. Ideal for making smooth frosting, providing sweetness and structure.
- Coconut . Adds a tropical flair and texture to frosting and decoration.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Jump
- Preheat the oven to 325°F.
- Cream the butter and sugar together until light and fluffy, about 5 minutes. The mixture should be a pale yellow color.
- Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well.
- In a large bowl, sift the flour, baking powder, baking soda, and salt.
- Add the flour mixture and the milk to the batter in 3 parts – start with dry, add milk, then end with dry.
- Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin tin (or cupcake pan – same thing!) with paper liners. Fill each liner about half full with the batter.
- Bake for 25 to 35 minutes, until the tops are golden brown.
- Cool in the pan for 10 minutes then pop them out onto a cooling rack. Cool completely before frosting.
How to make the coconut frosting:
- Cream the cream cheese, butter, and vanilla until smooth.
- Add the powdered sugar and mix until smooth.
- Frost the cupcakes and sprinkle with toasted coconut.
More recipes to love
- Coconut Banana Bread. A yummy snack, and goes great with your morning (or afternoon) tea or coffee.
- Coconut Pineapple Mini Cheesecakes. Pecans in the crust, sweet flavor in the creamy pineapple cheesecake layer, and the coconut on top completing the deliciousness… oh MY.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Fluffy Coconut Cupcakes (with Buttercream)
Ingredients
CUPCAKES
- 3 sticks butter softened
- 2 cups white sugar
- 5 large eggs
- 3 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 2 1/4 cups coconut sweetened
FROSTING
- 8 ounces cream cheese
- 1.5 sticks butter softened
- 1 teaspoon vanilla extract
- 12 ounces powdered sugar sifted
- 1/2 cup coconut toasted – see notes
Instructions
- Preheat the oven to 325°F.
- Cream 3 sticks butter (softened) and 2 cups white sugar together until light and fluffy, about 5 minutes.
- With the mixer on low, add each of the 5 large eggs, one at a time, scraping down the bowl after each addition. Add 3 teaspoon vanilla extract and mix well.
- In another bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.
- Add the dry ingredients and 1 cup milk to the batter in 3 parts – start with dry, add milk, then end with dry.
- Mix until just combined. Fold in 2 1/4 cups coconut.
- Line a muffin pan with paper liners. Fill each liner about half full.
- Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes then remove to a baking rack and cool completely.
FROSTING
- Cream together 8 ounces cream cheese, 1.5 sticks butter, and 1 teaspoon vanilla extract.
- Add 12 ounces powdered sugar and mix until smooth.
- Frost the cupcakes and sprinkle with 1/2 cup coconut.
Notes
How to toast coconut
You know it’s done when you can smell it! How to toast coconut on the stove (much like when you toast nuts), set a skillet over medium heat and add the coconut. Do NOT ADD any oil or butter. Cook until the coconut begins turning light/gold brown, stirring constantly (about 5 minutes) How to toast coconut in the oven – add the coconut to a baking sheet. Bake at 325 degrees F until light/gold brown (about 6-8 minutes)Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in 2012. It was republished with updated photos on June 2, 2020.
Note: This recipe is adapted from Ina Garten.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
These coconut cupcakes are beautiful! I would be the kind of person to totally add even more coconut flavour. Rather than essence, I was wondering if adding some coconut cream to the frosting would help. I have to try it out!
Hey girl, long time no see! Hope all is well with you. And I love Ina's coconut cupcake. Delish 🙂
Very impressive for someone who's "not a baker."