When I think of these coconut cupcakes, I smell my grandmother’s tiny kitchen—warm vanilla and coconut drifting through the air while she hummed a tune and let me lick the beaters. She let me stand on a stool and sprinkle shredded coconut on everything like it was glitter; she swore a cupcake without a little coconut on top simply didn’t count. I still make this recipe when I need a cozy hug in dessert form: soft, tender crumb, a whisper of tropical coconut, and that toasted coconut crunch that makes people grin before they even take a bite. If you want a cupcake that tastes like a summer memory and a warm kitchen at once, you’ll love these.
Quick Facts
- Yield: Serves 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 35–40 minutes
Why This Recipe is Awesome
These coconut cupcakes bake up with a light, tender crumb and a subtle, buttery coconut flavor that isn’t cloying. They feel fancy but behave like a weekday treat—easy, forgiving, and crowd-pleasing. The frosting gets silky and bright with coconut extract and a little tang from cream cheese, while toasted coconut adds a crisp, caramelized note. It’s so easy even your oven can’t mess it up—although if it beeps dramatically, that just means deliciousness is imminent.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 cup full-fat coconut milk (shake can first)
- 1/2 cup plain Greek yogurt or sour cream
- 3/4 cup sweetened shredded coconut (plus 1/4 cup for topping)
For the Sauce / Garnish (if applicable):
- 6 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2–3 cups powdered sugar, sifted as needed
- 1/2 tsp coconut extract
- 1–2 tbsp milk or coconut milk (to thin)
- Optional: extra toasted shredded coconut and lime zest for garnish
How I Make It
Step 1:
Preheat the oven to 350°F. Line a 12-cup muffin tin with liners or spray lightly. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. The dry mix should look pale and even—no clumps. Sifting helps if your flour clumps.
Step 2:
In a stand mixer or with a hand mixer, beat 1/2 cup softened butter and 3/4 cup sugar until light and fluffy, about 2–3 minutes. You’ll see it lighten in color and hear a soft whirring sound—this traps air and makes tender cupcakes. Add the 2 eggs one at a time, beating well after each. Mix in 1 tsp vanilla and 1 tsp coconut extract.
Step 3:
Alternate adding the dry mix and wet ingredients: add one-third of the flour mixture, then half of the 1/2 cup coconut milk + 1/2 cup Greek yogurt, then another third of flour, the remaining wet, and finish with the last of the flour. Stir until just combined—don’t overmix. Fold in 3/4 cup shredded coconut so you get pockets of coconut without deflating the batter.
Step 4:
Divide batter evenly among the 12 cups (I use an ice cream scoop for fast, neat portions). Bake at 350°F for 18–22 minutes until a toothpick comes out with a few moist crumbs and the tops show light golden edges. The cupcakes will smell sweet and coconutty—your cue that they’re nearly done. Let them cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Step 5:
Make the frosting by beating 6 oz cream cheese and 1/2 cup butter until smooth. Gradually add 2 1/2–3 cups powdered sugar to reach your desired sweetness and thickness, then stir in 1/2 tsp coconut extract and 1–2 tbsp milk to loosen. Pipe or spread frosting on cooled cupcakes and sprinkle with toasted coconut. To toast coconut, toss 1/4 cup shredded coconut in a dry skillet over medium heat until golden and nutty—watch it; it browns fast and smells heavenly.
Pro Tips
- Use room-temperature eggs and dairy for a smoother, quicker-emulsifying batter.
- Measure flour by spooning it into the cup and leveling—don’t pack it, or cupcakes get dry.
- Toast the coconut last-minute for maximum crunch; it loses crispness if it sits too long.
- If batter looks too stiff, add 1 tbsp more coconut milk; if too loose, add 1–2 tbsp flour.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap Greek yogurt for sour cream—same tang, slightly different crumb.
- Use melted coconut oil instead of butter for a dairy-free batter; expect a slightly more tender, less rich texture.
- For gluten-free, replace flour with a 1:1 gluten-free baking flour blend—texture changes a bit but works well.
- Replace sweetened shredded coconut with unsweetened to reduce sugar; add 1–2 tbsp extra powdered sugar to the frosting if needed.
Variations & Tips
- Lime-Coconut: Add 1 tbsp lime zest to the batter and frosting for a bright, tropical lift.
- Chocolate-Dipped: Dip the tops in melted dark chocolate for a grown-up contrast.
- Pina Colada: Fold 1/4 cup finely crushed canned pineapple into the batter for juicy surprise pockets.
- Nutty Crunch: Add 1/3 cup chopped macadamia nuts or almonds for texture.
- Mini Cupcakes: Bake in a mini tin for 24 mini cupcakes; reduce bake time to 10–12 minutes.
- Vegan version: Use flax eggs, coconut oil, dairy-free cream cheese, and a vegan yogurt substitute.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cupcakes and store unfrosted in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Thaw, then frost just before serving for best texture.
- Can I double the recipe?
- Sure thing. Use two muffin tins and rotate racks halfway through baking if needed. Keep the same 350°F temperature; just watch the time—you may need a minute or two more if your oven fills up.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for lightly golden edges and a springy top. A toothpick should come out with a few moist crumbs, not wet batter. The cupcakes will smell fragrant and coconutty when close to done.
- What if I don’t have ingredient X?
- For missing coconut extract, use vanilla plus an extra tablespoon of coconut milk. If you lack cream cheese, make a simple buttercream with an extra 1/4 cup butter and skip the tang.
How I Like to Serve It
I love pairing these cupcakes with a bright iced tea or a coconut latte on a warm morning. They make a charming centerpiece at potlucks, baby showers, or casual weekend baking sessions. Serve them slightly chilled in summer and room temperature in cooler months—both work beautifully.
Notes
- Store frosted cupcakes in the fridge for up to 4 days; bring to room temperature before serving for best flavor.
- Freeze unfrosted cupcakes in a single layer in a freezer bag for up to 2 months; thaw fully before frosting.
Final Thoughts
Closing: Go bake a batch, sprinkle on some toasted coconut, and share them—or hide a few for yourself. You deserve a little tropical bliss in cupcake form.