Coconut Cupcakes with Coconut Frosting

04.16.2012

These are one of my new favorite cupcakes!  I love how they don’t have pieces of the chewy coconut in them because you grind the shredded coconut in a food processor before adding it.  These cupcakes are pure bliss. Everyone loved them! The frosting melts in your mouth.  The cupcake recipe is one I found in the Martha Stewart Cupcakes book, but I decided to add my own frosting recipe.  They are perfect together!  I also like how the frosting recipe I used can be made in under 7 minutes =), it takes maybe 3. I hope you enjoy these dreamy cupcakes as much as I do!

Coconut Cupcakes with Coconut Frosting

Yield: 20 cupcakes

Coconut Cupcakes with Coconut Frosting

Ingredients

  • ½ cup packed sweetened shredded coconut
  • 1 ¾ cup all-purpose flour or cake flour (for a lighter cupcake)
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter, softened (1 1/2 sticks)
  • 1 1/3 cups granulated sugar
  • 2 large whole eggs, at room temperature
  • 2 large egg whites, at room temperature
  • 1 ½ tsp vanilla extract
  • ¾ cup unsweetened coconut milk
  • 1 recipe Coconut Buttercream Frosting, recipe follows
  • Sweetened shredded coconut, for garnish (optional)
  • Coconut Buttercream Frosting
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup unsweetened coconut milk
  • 1/2 - 1 tsp coconut extract or imitation coconut extract

Directions

  • Preheat oven to 350 degrees. Pulse coconut in a food processor until finely ground. In a mixing bowl, whisk together flour, baking powder, salt and ground coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 – 4 minutes. Add in eggs and egg whites, mixing after each addition. Stir in vanilla. With mixer on low speed, add in flour mixture alternating with coconut milk in three separate batches, mixing until combine after each addition. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 19 - 20 minutes. Allow to cool several minutes before removing from tin to cool on a wire rack. Cool completely then frost with Coconut Buttercream Frosting and garnish with additional shredded sweetened coconut if desired. Store cupcakes in an airtight container.
  • Coconut Buttercream Frosting
  • Combine all ingredients in a large mixing bowl. Using an electric mixer, whip ingredients together until smooth and fluffy.
  • Recipe Source:
  • Coconut Cupcakes - Martha Stewart
  • Coconut Buttercream Frosting - Cooking Classy
http://www.cookingclassy.com/2012/04/coconut-cupcakes-with-coconut-frosting/

32 comments

  • Anonymous: Thanks for sharing this! You did, however, mislink the cupcake recipe. Can you please fix that? Thanks! April 17, 2012 at 8:19am Reply

  • Jaclyn: Sorry about that! The top link was wrong but I managed to get the bottom one right somehow =), thanks so much for letting me know! April 17, 2012 at 3:02pm Reply

  • Heidi: Jaclyn,

    These cupcakes look devine! And I love your cupcake wrappers – polka dots are the best. You put just the right amount of icing on your cupcakes.

    Thanks for sharing. I can’t wait to try them!

    Heidi April 19, 2012 at 7:33pm Reply

  • Jaclyn: Heidi – I hope you love them =), they are definitely one of my favorite! Thanks for your comment! April 20, 2012 at 8:47am Reply

  • Christie: Hi there. I’m in the uk and would love to try your recipe but whenever I use conversion charts they are always different and I’m not sure how much a cup actually is! Is there any way you could give me the recipe in grams or ounces please :) May 9, 2012 at 8:43am Reply

  • Jaclyn: Christie – yes I was going to make these again this weekend so I will weigh the measurements and let you know. If you want to e-mail me your e-mail address to cookingclassy@yahoo.com I will send it over. I’m not too familiar with doing recipes by weight so I’m guessing you would need the weight for the coconut, flour, sugar, and coconut milk? May 9, 2012 at 5:30pm Reply

  • Anonymous: Trying these today – very excited to see how they turn out! August 13, 2012 at 7:10pm Reply

  • Anne Wamai: Am from East Africa and the coconut recipes are plenty here, but i really wanted a great coconut cupcake recipe and i think this is it! I will be trying it out tomorrow… or today if i can’t hold myself. Will let ya’ll know how i fair. September 11, 2012 at 8:30am Reply

  • riosbaby: for how many cupcakes does that frosting recipie cover September 14, 2012 at 7:37pm Reply

  • Jaclyn: riosbaby – this covers the 20 cupcakes listed. I hope you love them =)! September 14, 2012 at 10:25pm Reply

  • Anonymous: Is it the butter unsalted or is it just regular butter? September 28, 2012 at 1:43am Reply

  • Jaclyn: Anonymous – I just use salted, either one will work. I usually just like to bake with salted butter, I know unsalted is recommended for baking but I guess maybe I just like things a tiny bit saltier, I think it helps bring out the sweetness. I also don’t like to keep two kinds of butter on hand all the time so I just have a bunch of salted butter in my fridge. September 28, 2012 at 7:00am Reply

  • kblandy: I tried these cupcakes today..they are good, however I don’t really taste the coconut in the cake, I tried making it twice to make sure my measurements were right. could I be doing anything wrong? I do taste the baking powder I thought I put too much but I didnt. November 28, 2012 at 2:35pm Reply

    • Jaclyn: You’ll have to take that up with Martha Stewart since it’s her recipe, haha I’m totally kidding. I actually thought the same thing – that the coconut cupcake didn’t have enough coconut flavor that’s why I added a coconut frosting that had a more pronounced coconut flavor rather than the seven minute frosting that they used that didn’t contain any coconut flavor at all. If you want more coconut flavor in the cupcake I would recommend adding in some coconut extract to the batter and that should solve the problem. Hope that helps! November 30, 2012 at 11:49am Reply

  • kblandy: I did just that and the taste is wonderful. Now the problem of them being too dense. Any suggestions. Also I added dolce de coco as a filler. DELICIOUS!
    Thankyou! December 3, 2012 at 8:30am Reply

    • Jaclyn: I think it is meant to be a dense cupcake, the addition of coconut I think kind of contributes to that. You could possibly try one of the suggestion from this link:
      http://chowhound.chow.com/topics/329100
      Hope that you find something helpful =). December 8, 2012 at 9:57pm Reply

  • Yume: They look delicious and I love coconut.
    But do I really need so much powdered sugar for the frosting? That must be reallly sweet! February 18, 2013 at 2:41pm Reply

    • Jaclyn: I’d recommend using salted butter and then no I don’t think it’s too sweet at all, just right =). I hope you get a chance to try them soon! February 19, 2013 at 10:01am Reply

  • Petra: Is that a 350 degrees Fahrenheit or Celsius? :) Thank you.. May 10, 2013 at 11:37am Reply

    • Jaclyn: It is 350 Fahrenheit :) May 10, 2013 at 12:09pm Reply

      • Petra: Thank you for quick response :) Im just about to start baking them :D fingers crossed :) May 11, 2013 at 7:41am Reply

  • Moniba: Hi, this recipe looks great! I’m going to try it on eid. Could you tell me if you’ve used icing sugar or regular powdered suger in the icing? And could icing sugar be used too? August 4, 2013 at 5:56am Reply

    • Jaclyn: Hi Moniba – I just used regular powdered sugar but icing sugar should work great too. August 11, 2013 at 7:08pm Reply

  • hila: hi, this’s a perfect recipe but one small thing,,i don’t have easy access to coconut milk, is there any replacement for it? thanks a lot August 21, 2013 at 12:40pm Reply

    • Jaclyn: I would use cows milk with a few tbsp of cream (to equal the same amount of coconut milk) and a 1/4 – 1/2 tsp of the coconut extract. I hope you love them if you make them! August 22, 2013 at 12:42pm Reply

  • amelia: hi is it ok if i add some shredded coconut to the frosting it self? January 9, 2014 at 9:50pm Reply

    • Jaclyn: If you like that texture that’s fine. It would just be hard to pipe so I would spread it. January 10, 2014 at 10:00am Reply

      • amelia: Hi jaclyn one more question if im using cake flour use the same amount of the all purpose you used or should I make it 2 cups? January 10, 2014 at 10:09am Reply

        • Jaclyn: I would probably make it 2 cups since cake flour is lighter. I hope you love them! January 20, 2014 at 2:30pm Reply

  • Amelia: Hi jacyln! Im excited to say I have tried these yesterday I saw someone mentioned it being a little dense, but I used two cups of cake flour and it came out light and airy. Great recipe thank you! February 1, 2014 at 4:26pm Reply

    • Jaclyn: Thanks for the feedback, I’ve added that to the recipe. So glad you liked them Amelia! February 2, 2014 at 11:28am Reply

      • amelia: i will always be happy to give feedback when i try your recipes and yes they were sooo delicious! look forward to making these again February 8, 2014 at 6:28pm Reply

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