Coconut Cupcakes
Soft and fluffy coconut cupcakes are flavored with coconut three ways and topped with a creamy coconut buttercream frosting. Top them with toasted coconut for even more texture and flavor!
Ingredients
Coconut Cupcakes
- ½ cup unsalted butter softened (115 grams; 1 stick)
- 1 cup granulated sugar (200 grams)
- 1 ½ cups cake flour spooned & leveled (170 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup canned full fat coconut milk at room temperature (120 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 3 large egg whites at room temperature
- ¼ cup sweetened shredded coconut optional (25 grams)
Coconut Buttercream
- 1 cup unsalted butter softened (230 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- 2 to 3 tablespoons canned full fat coconut milk at room temperature (30 to 45 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
Optional Topping
Instructions
- To make the coconut cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 to 17 cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar. Once all of the sugar is added, increase to medium speed and continue mixing for another 3 to 4 minutes or until the mixture is light and fluffy.
- In a separate large mixing bowl, whisk the cake flour, baking powder, and salt together until well combined.
- Combine the coconut milk, vanilla extract, and coconut extract in another large mixing bowl or measuring cup and stir until well combined.
- Add the dry ingredients to the creamed butter and sugar on low speed in two additions, alternating with the coconut milk mixture (begin and end with the dry ingredients). Mix in each addition until just combined, making sure not to over mix the batter.
- In a separate clean mixing bowl, beat the egg whites to stiff peaks. Fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined. Gently fold the shredded coconut into the batter.
- Divide the batter evenly between all of the cupcake liners in the prepared pan, only filling each one about half of the way full.
- Bake for 16 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes, then carefully remove the cupcakes and transfer to a wire rack to cool completely.
- To make the coconut buttercream: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
- Mix in half of the powdered sugar on low speed. Then mix in the remaining half of the powdered sugar until fully combined.
- Add the coconut milk (start with 2 tablespoons and add a little more if needed), vanilla extract, and coconut extract and continue mixing on low speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
- Pipe the frosting onto the cooled cupcakes.
Video
Notes
Storage Instructions: Cupcakes may be stored in an airtight container at room temperature for two days or in the fridge for four days.
Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw to room temperature and mix the frosting well before frosting the cupcakes.