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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

A close-up of a moist coconut cupcake topped with thick white frosting and toasted coconut flakes. More coconut cupcakes are blurred in the background.
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Follow this reliable recipe to create bakery-style coconut cupcakes that stay moist for days. We use coconut milk for intense tropical flavor, topped with a rich and creamy coconut buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup full-fat coconut milk, room temperature
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut, plus more for topping
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • 1 teaspoon coconut extract (for frosting)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the 1 cup of coconut milk, 1/2 cup softened butter, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Gently fold in the 1/2 cup of sweetened shredded coconut.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the creamy coconut buttercream frosting: In a large bowl, beat the 1/2 cup softened butter until creamy.
  9. Gradually add the sifted powdered sugar, alternating with the 1/4 cup coconut milk and coconut extract. Beat until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin, or a splash more coconut milk if it is too stiff.
  10. Once the cupcakes are completely cool, pipe or spread the coconut buttercream frosting onto each cupcake.
  11. Sprinkle the tops with additional sweetened shredded coconut before serving.

Notes

  • Use full-fat canned coconut milk for the best moisture and flavor in the cake batter.
  • For extra flavor, toast the shredded coconut before using it as a topping.
  • You can substitute cream cheese for half the butter in the frosting for a cream cheese coconut frosting variation.

Nutrition

Find it online: https://cookerycommand.com/moist-coconut-cupcakes-with-buttercream-frosting/