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Three coconut cupcakes topped with coconut frosting, coconut flakes and easter egg candies on a kitchen counter with egg candies and coconut flakes on the side
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Coconut Cupcakes (with Coconut Buttercream Frosting)

Recipe for homemade coconut cupcakes topped with a creamy coconut buttercream frosting, sweet coconut flakes, and your choice of festive sprinkles or candies.
Course Dessert, Sweet treats
Cuisine American
Keyword Coconut, Coconut buttercream, Cupcakes, Easter, For Festive Occasions
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 40 minutes
Total Time 40 minutes
Servings 12 cupcakes

Ingredients

For the coconut cupcakes:

  • ½ cup salted butter, room temperature - you can also use unsalted butter, just add 1/4 tsp salt to the batter
  • 1 teaspoon vanilla extract
  • ¾ cup granulated white sugar
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2/3 cup canned full-fat coconut milk

For the coconut buttercream frosting:

  • ½ cup salted or unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • ¼ cup canned full-fat coconut milk

For topping and decorating:

  • Sweetened coconut flakes for topping
  • Sweet candies: Use Easter egg candies for Easter theme - hearts for Valentine’s Day, light blue or pink candies for a baby shower, etc

Instructions

To make the coconut cupcakes:

  • Preheat the oven to 350°F.
  • Line a 12-serving cupcake or muffin pan with paper liners. Set aside.
  • Add the butter, sugar, vanilla extract, and eggs to a large mixing bowl and beat with an electric mixer until smooth.
    A mixing bowl with butter, eggs, sugar
  • Add the flour, baking powder, and baking soda to the mixing bowl and mix well.
    Adding the flour to the mixing bowl
  • Add the coconut milk to the bowl and beat until the batter is smooth and creamy. Scrape down the sides of the mixing bowl with a rubber spatula and beat once more to ensure all the ingredients are fully incorporated.
    Adding the coconut milk to a clear mixing bowl
  • The batter should be very smooth and fluffy.
    A mixing bowl full of smooth cake batter
  • Carefully pour the batter evenly into the prepared cupcake pan until each liner is about ¾ full.
    Cupcakes before baking
  • Bake the cupcakes in the preheated oven for 20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • Transfer the cupcakes onto a wire cooling rack to cool completely.
    Baked cupcakes cooling down on a baking rack

For the coconut frosting and decorating the cupcakes:

  • Add the butter, powdered sugar, vanilla extract, and coconut milk to a large mixing bowl and mix with an electric mixer until smooth and fluffy.
    Preparation for coconut buttercream frosting
  • Spoon the frosting into a large piping bag fitted with a large star tip. Pipe a swirl of frosting onto each cupcake.
    Coconut buttercream frosting being piped on to a cupcake
  • Top each cupcake with the shredded coconut flakes and your choice of festive candies.
    Decorating the coconut cupcakes with coconut buttercream frosting, coconut flakes and easter egg candies
  • Store any leftover cupcakes in an airtight container for up to 3 days.