Easy Coconut Cupcakes with Coconut Frosting

Published April 16, 2012. Updated February 22, 2024

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Easy Coconut Cupcakes with Coconut Frosting are indulgent, smooth, and full of vacation vibes. Instead of chewy, stringy coconut shreds in your cupcake, my Coconut Cupcakes blend up the coconut first for a smooth and delicious cake base, topped with equally cool and refreshing frosting. Make these for a beachy dessert!

One hundred percent irresistible Coconut Cupcakes with Coconut Frosting! These are some of my new favorite cupcakes! Sweet and refreshing, they’re so much better than a plain old vanilla cupcake. It’s the most pleasant surprise in a cupcake!

Coconut Cupcakes with Coconut Frosting

Easy Coconut 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!

I’d make these cupcakes for a pool party, luau, or when I really need to pretend I’m on a tropical vacation. You can have the option to keep the coconut unblinded, add some red berries, or add pineapple to make them Pina Colada Cupcakes! It would be especially cute to stick a fun paper umbrella toothpick in each cupcake as a decoration.

Smooth Coconut Frosting

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 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 minutes total. It will taste like fancy bakery frosting, but you can whip it up at home with no time at all. I hope you enjoy these dreamy cupcakes as much as I do!

Coconut Cupcake with Coconut Frosting

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Coconut Cupcakes with Coconut Frosting

Delicious coconut infused cupcakes with a sweet creamy frosting. Everyone will love this tasty tropical treat!
Servings: 20
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes


  • 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


  • 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


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  • Petra

    Is that a 350 degrees Fahrenheit or Celsius? :) Thank you..

  • 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!

    • Jaclyn

      Jaclyn Bell

      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!

  • 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!

  • 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.

    • 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!

  • 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.