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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

Close-up of moist coconut cupcakes topped with white frosting and toasted coconut flakes.
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You will bake truly moist coconut cupcakes that stay fluffy for days. This recipe uses full-fat coconut milk for intense flavor and results in bakery-style cupcakes topped with a rich, creamy coconut buttercream.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat canned coconut milk
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup full-fat canned coconut milk (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/4 cup sweetened shredded coconut, toasted (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened 1/2 cup butter, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Slowly pour in the 1 cup of coconut milk while mixing on low speed until the batter is smooth. Do not overmix.
  5. Gently fold in the 1/2 cup of shredded coconut.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the coconut buttercream frosting, beat the 1/2 cup softened butter in a large bowl until creamy.
  9. Gradually add the powdered sugar, alternating with the 1/4 cup coconut milk and the coconut extract. Beat until the frosting is light and fluffy. Add more powdered sugar if you need a stiffer consistency.
  10. Once the cupcakes are completely cool, pipe or spread the coconut buttercream frosting on top of each cupcake.
  11. Garnish the frosted cupcakes with toasted shredded coconut.

Notes

  • For the best moisture and flavor, use full-fat canned coconut milk, not refrigerated coconut beverage.
  • To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • You can substitute cream cheese for 1/4 cup of the butter in the frosting for a cream cheese coconut frosting variation.

Nutrition

Find it online: https://cutcooktaste.com/moist-coconut-cupcakes-recipe-from-scratch/