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!

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Coconut Cupcakes with Coconut Frosting

Yield: 20 cupcakes

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

Instructions

  1. 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

  1. Combine all ingredients in a large mixing bowl. Using an electric mixer, whip ingredients together until smooth and fluffy.
  2. Recipe Source:
  3. Coconut Cupcakes - Martha Stewart
  4. Coconut Buttercream Frosting - Cooking Classy

32 comments

  • 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

  • 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

  • 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

  • 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

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