Go Back
Published by: Priscilla Michele

Fluffy Coconut Cupcakes with Coconut Buttercream

Soft, sweet, and full of tropical flavor, these Coconut Cupcakes are a taste of paradise in every bite!Perfect for celebrations or an afternoon treat, these moist cupcakes are made with creamy coconut milk and topped with rich coconut buttercream. Simple ingredients, easy steps, and bakery-style flavor — all made right at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24
Ingredients Equipment Method Notes

Ingredients
  

  • Cake Batter:
  • 1 cup unsalted butter, softend
  • 2 cups granulated sugar
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup coconut milk
  • Buttercream:
  • 1 1/2 cups unsalted butter, room temperature
  • 4 cups confectioner's sugar
  • 2 tsp salt
  • 1/2 cup coconut milk
  • Finishing Touches:
  • 1 cup shredded coconut or toasted coconut (optional)

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Cupcake pan
  • Cupcake liners
  • Rubber spatula
  • Cooling rack
  • Measuring cups & spoons

Method
 

  1. Prepare the Batter
    Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large bowl, cream together the butter and sugar until light and fluffy — about 2–3 minutes.
  2. Mix the Wet Ingredients
    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract
  3. Combine the Dry Ingredients:
    In a separate bowl, whisk together the flour, baking powder and salt.
  4. Alternate Wet and Dry Ingredients:
    Gradually add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk. Begin and end with the flour mixture. Mix gently until smooth — do not overmix.
  5. Bake the Cupcakes
    Scoop the batter evenly into the prepared cupcake liners, filling each about ¾ full. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
  6. Make the Coconut Buttercream
    In a large mixing bowl, beat the butter until creamy. Gradually add the confectioners’ sugar and salt, mixing until smooth and fluffy. Slowly pour in the coconut milk a little at a time until the frosting reaches your desired consistency.
  7. Frost and Decorate
    Pipe or spread the coconut buttercream over the cooled cupcakes. Sprinkle with toasted coconut flakes or top with regular shredded coconut for a tropical finishing touch.

Notes

🌴 Baker’s Tips

  • For extra coconut flavor, add ½ teaspoon coconut extract or 1 tablespoon of coconut rum  to the batter.
  • Toasted shredded coconut until lightly golden for added texture and visual appeal.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.