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Light, fluffy coconut cupcakes with a creamy and dreamy frosting, topped with more coconut. Perfect for birthdays, special occasions or .. Tuesdays.
Update: This recipe was originally published in 2012. It was republished with updated photos on June 2, 2020.
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 this recipe works:
- 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!
Kylee’s Notes & FAQs
Changing up the flavor of the cupcake: If you like a more pronounced coconut flavor, using coconut extract in place of some of the vanilla is a good way to achieve that!
Use different cupcake liners for different occasions – make it suit you!
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 degrees F until light/gold brown (about 6-8 minutes)
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
- BUTTER – softened, about 30 minutes at room temperature will do it .
- SUGAR
- EGGS
- VANILLA
- FLOUR
- BAKING POWDER, BAKING SODA
- SALT
- MILK
- COCONUT
FROSTING
- CREAM CHEESE
- BUTTER
- VANILLA
- POWDERED SUGAR
- COCONUT
How to make the cupcakes:
Full, printable recipe below – just scroll down to the recipe card!
- Preheat the oven to 325 degrees 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:
Full, printable recipe below – just scroll down to the recipe card!
- 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 coconut recipes:
- 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.
- Coconut Macaroons – from Mom’s Dish
- Coconut Pudding – from Self Proclaimed Foodie
- Pina Colada Bars – from Cooking with Curls
- Coconut Macadamia Icecream – from House of Nash Eats
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Ingredients
CUPCAKES
- 3 sticks butter (softened)
- 2 cups granulated white sugar
- 5 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
- 2.75 cups coconut (sweetened)
FROSTING
- 8 oz cream cheese
- 1.5 sticks butter (softened)
- 1 tsp vanilla extract
- 12 oz powdered sugar (sifted)
- 1/2 cup coconut ((toasted – see notes))
Instructions
- Preheat the oven to 325 degrees F.
- Cream the butter and sugar together until light and fluffy, about 5 minutes.
- With the mixer on low , add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond and mix well.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients 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 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 the cream cheese, butter, and vanilla and almond extracts.
- Add the powdered sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining 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)Nutrition
Disclaimer
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.
Eva says
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!
Yudith @ Blissfully Delicious says
Hey girl, long time no see! Hope all is well with you. And I love Ina's coconut cupcake. Delish 🙂
That Girl says
Very impressive for someone who's "not a baker."