Coconut Cupcakes with Coconut Buttercream Frosting


I’m on a roll with cupcakes lately. Sorry to anyone dieting and following my blog, I don’t know what it is but I’m just craving them lately. At least you can bookmark the recipe for an upcoming birthday because you NEED to try these Coconut Cupcakes with Coconut Buttercream Frosting! That’s a need.

Coconut Cupcakes

Coconut Cupcakes with Coconut Buttercream Frosting

Really though these are one of my all time favorite cupcakes. Who knows maybe I say that a lot but these would definitely make it to top 5 – along with Chocolate Cupcpakes, Vanilla Bean Cupcakes, Pineapple Upside Down Cupcakes or Pina Colada Cupcakes (they’re just too cute with those little tiny umbrellas), and Carrot Cake Cupcakes (and they carrot decoration is a must :)).

Oh but then there’s the strawberry cupcakes, and the cheesecake ones with a salted caramel sauce should definitely be in there somewhere. Because cheesecake is life!

Coconut Cupcakes

Yeah I have a hard time with favorites. I need to share a post with all the cupcake recipes I’ve made in a collection because I’ve shared so many cupcake recipes. You can never have too many to choose from!

Coconut Cupcakes

These coconut cupcakes are soft and fluffy and perfectly moist. I even dare say they’ll likely be on of the best cupcakes you’ll ever taste! They are perfectly coconuty (but don’t worry they’re aren’t little shreds of coconut in the batter, I saved that for topping. It’s just a naturally coconut flavored cupcake made with coconut milk and coconut extract).

Coconut Cupcakes

These are simply Heaven in cupcake form. And don’t even get me started on the Coconut Buttercream Frosting! So dreamy. I actually made these a few weeks ago, I got ahead with recipes to share and now I just have to sit here and stare at them and wish so badly I could reach through the screen and grab another. Guess I’ll just have to make them again soon, it’s got to be someones half birthday right??

Coconut Cupcakes

More Cupcake Recipes You’ll Love

Coconut Cupcakes

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Coconut Cupcakes with Coconut Buttercream Frosting

4.5 from 8 votes

My favorite coconut cupcakes ever! They're soft and fluffy, perfectly moist and they're brimming with sweet coconut flavor. The perfect treat for any occasion!

Servings: 12
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes


  • 1 1/2 cups (198g) cake flour*
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 3/4 cups (160g) granulated sugar
  • 1 large egg, at room temperature
  • 2 large egg whites, at room temperature
  • 1 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 2/3 cup (155ml) canned coconut milk, at room temperature
  • 1 1/3 cups (115g) shredded unsweetened coconut

Coconut Buttercream Frosting

  • 14 Tbsp (198g) butter, at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted)
  • 3 cups (380g) powdered sugar
  • 1/2 - 1 tsp coconut extract, to taste
  • 2 - 3 Tbsp (45ml) canned coconut milk


  1. For the cupcakes: Preheat oven to 350 degrees. Line a muffin pan with 12 paper cupcake liners, set aside. 

  2. Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk 20 seconds to evenly distribute.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. Mix in egg then mix in egg whites one at a time. Blend in coconut extract and vanilla extract. 
  4. Add in 1/3 of the flour mixture and mix on low speed just until combined then blend in 1/2 of the coconut milk, mixing just until combined. Mix in another 1/3 of the flour mixture, then mix in remaining 1/2 of the coconut milk (again mixing just until combined after each addition). Finish by mixing in the last 1/3 of the flour mixture. 
  5. Remove bowl and scrape sides and bottom of bowl with a spatula and fold gently just until evenly incorporated. Divide batter among paper lined muffin cups filling each cup about 2/3 full.
  6. Bake in preheated oven until toothpick inserted into center comes out clean about 18 - 20 minutes. Cool cupcakes on wire rack. 
  7. Pour coconut into a small bowl. Once cupcakes are cool frost with coconut frosting, then immediately after frosting each cupcake dip tops in coconut to fully cover. Store cupcakes in an airtight container.
  8. For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy. 
  9. Add in powdered sugar, coconut extract and 2 Tbsp coconut milk and mix until pale and fluffy, while adding in another 1 Tbsp coconut milk to thin if needed.

Recipe Notes

  1. Scoop flour from container using a measuring cup (while being careful not to pack flour) and sweep top using a butter knife. For best results use a kitchen scale, I highly highly recommend them.
Nutrition Facts
Coconut Cupcakes with Coconut Buttercream Frosting
Amount Per Serving
Calories 531 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 22g 110%
Cholesterol 69mg 23%
Sodium 188mg 8%
Potassium 192mg 5%
Total Carbohydrates 60g 20%
Dietary Fiber 2g 8%
Sugars 45g
Protein 4g 8%
Vitamin A 13.3%
Vitamin C 0.7%
Calcium 4.2%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Coconut Cupcakes
Calories: 531 kcal
Author: Jaclyn


  • Lucrecia: Can yoi use cream of coconut instead of coconut milk in the batter? April 16, 2019 at 6:03am Reply

    • Jaclyn: I don’t recommend it because it has a lot more fats and it would likely throw off the recipe unfortunately. April 16, 2019 at 11:14am Reply

      • Lucrecia: Thanks for your response Jaclyn April 16, 2019 at 11:27am Reply

        • Jaclyn: No problem! April 16, 2019 at 11:36am Reply

  • Eve: Really delicious and smelled wonderful! I used this recipe to practice with fondant icing and the coconut was perfect with the sweet icing. September 27, 2018 at 3:39am Reply

  • Candice: I tried this recipe today I must have made a mistake somewhere though I read and reread the recipe and can’t figure out what I could have missed. The cupcakes looked nice but the flavor and texture were not good. I love coconut and so I was sure I’d love these cupcakes but I didn’t. Maybe I over mixed? Most cupcake recipes are simple and produce delicious results. This recipe did not revolutionize the cupcake and so I kind of felt what was the point in making it more tedious? August 1, 2018 at 10:41am Reply

  • Stacy: Can you use brown sugar in this recipe? (I’m thinking no, just because of the color.) June 16, 2018 at 6:17am Reply

    • Jaclyn: I wouldn’t recommend it like you say for color and it might change the light texture just slightly. June 16, 2018 at 10:31am Reply

  • Mo: Oh my goodness!!! These are absolutely wonderful! My husband was so happy with his coconut birthday cupcakes!! The recipe was perfect! Thank you!!! May 6, 2018 at 7:16pm Reply

    • Jaclyn: So glad he enjoyed them! May 9, 2018 at 9:34am Reply

  • Shruti Gupta: Hey! Quick question is it important to use coconut extract ? I don’t have it in my country. March 21, 2018 at 12:00am Reply

  • Kelly: I’m from the UK, what is cake flour? We have plain and self raising? March 10, 2018 at 3:09am Reply

    • Lynn: Kelly, I’m a Brit but have lived in the USA for many years. American cake flour is just an enriched, ‘fine’ flour. I’ve found that British brands of flour such as McDougal or Bero are finely milled too so they work just fine. Use PLAIN flour and follow the recipe exactly. You could use SR but dont add baking powder. Personally, I would use plain flour and sift it well with the baking powder. December 14, 2018 at 8:34am Reply

  • Alice Roussell: Needed to make two dozen cupcakes for a party and these worked great! Thanks! February 24, 2018 at 5:55am Reply

    • Jaclyn: So glad you liked them Alice! February 26, 2018 at 3:54pm Reply

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