These homemade Coconut Cupcakes are made with a soft, fluffy cake and topped with a creamy coconut cream cheese frosting and finished with plenty of coconut in every bite. Perfect for coconut lovers, this homemade coconut cupcake recipe delivers big flavor with a light, bakery-style texture.
Coconut Cupcakes are exactly what they sound like. Coconut in the batter, coconut in the frosting, and coconut sprinkled on top for good measure. They’re tender, lightly sweet, and packed with coconut flavor without being dense or heavy for a delicious dessert.
These cupcakes are ideal for birthdays, showers, or anytime you’re baking for someone who loves coconut desserts. They look simple, but every bite delivers that unmistakable coconut flavor.
What I Love About This Recipe
- I love how coconut shows up in every layer of these cupcakes. There’s coconut extract for flavor, flaked coconut for texture, and even more coconut folded into the frosting. Each bite tastes of coconut.
- The cupcakes themselves bake up light and fluffy. Using egg whites and shortening keeps the crumb soft and pale, which lets the coconut shine. They’re tender without being fragile, which makes them easy to frost and serve.
- The frosting is rich but balanced. Cream cheese adds just enough tang to keep things from being overly sweet, while the coconut keeps the flavor consistent with the cupcakes. It spreads beautifully and holds its shape well.
- I also love how customizable these are. You can toast the coconut for garnish, swirl the frosting high, or keep them simple. They work for casual gatherings or dressed-up dessert tables.
Equipment You May Need
- Muffin Pan – Standard 12-cup pan for baking the cupcakes.
- Mixing Bowls – Medium and large bowls for dry ingredients, batter, and frosting.
- Electric Hand Mixer – Makes creaming and frosting quick and smooth.
- Wire Cooling Rack – Allows cupcakes to cool completely before frosting.
- Spatula – Helpful for frosting and folding in coconut.
(Full printable recipe card is at bottom of post.)
Coconut Cupcakes Ingredients
For the Cupcakes
- All-Purpose Flour – Provides structure while keeping the crumb light.
- Baking Powder and Baking Soda – Help the cupcakes rise evenly.
- Salt – Balances sweetness.
- Shortening – Keeps the cupcakes soft and light in color.
- Granulated Sugar – Sweetens the batter.
- Egg Whites – Create a fluffy texture without adding color.
- Vanilla Extract – Adds background flavor.
- Coconut Extract – Boosts coconut flavor.
- Sweetened Flaked Coconut – Adds texture and coconut flavor.
- Buttermilk – Keeps the cupcakes moist and tender.
For the Frosting
- Cream Cheese – Adds richness and a slight tang.
- Shortening – Helps the frosting hold its shape.
- Coconut Extract – Reinforces coconut flavor.
- Powdered Sugar – Sweetens and thickens the frosting.
- Sweetened Flaked Coconut – Adds texture and flavor.
- Milk – Optional, to adjust consistency.
How to Make Coconut Explosion Cupcakes
Step One: Prepare the Oven and Pan
Preheat the oven to 350°F. Grease and lightly flour a 12-cup muffin pan or line with paper liners.
Step Two: Mix the Dry Ingredients
In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
Step Three: Cream the Shortening and Sugar
In a large bowl, beat the shortening until smooth. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the egg whites one at a time, then mix in the vanilla and coconut extract. Gently fold in the flaked coconut.
Step Four: Make the Batter
Alternate adding the dry ingredients and the buttermilk to the shortening mixture, beating on low speed after each addition just until blended.
Step Five: Bake the Cupcakes
Spoon the batter into the muffin cups about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly, then transfer to a wire rack to cool completely.
Step Six: Make the Frosting
In a large bowl, beat together the cream cheese and shortening until smooth. Beat in the coconut extract. Gradually beat in the powdered sugar until the frosting reaches a spreadable consistency. Fold in the flaked coconut. Add a little milk if needed.
Step Seven: Frost the Cupcakes
Once the cupcakes are completely cooled, frost using a spatula or swirl on with a piping bag.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Garnish with toasted coconut for a gourmet look.
- Serve chilled or at room temperature.
- Pair with coffee or tea.
- Serve by themselves or with a simple tropical fruit salad or fresh pineapple chunks.
Quick Tips for Best Results
- Toast coconut carefully, as it browns quickly.
- Let cupcakes cool fully before frosting.
- Add milk slowly to the frosting to avoid thinning too much.
- You could add a little citrus zest, such as lemon, lime, or orange, for a completely different flavor.
Coconut Cupcakes FAQ
How should I store the Coconut Cupcakes?
Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving.
Can I freeze the Coconut Cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months. Frost after thawing.
How long will the Coconut Cupcakes last?
They’re best within a few days but keep well when refrigerated.
Substitutions?
If you can’t find coconut extract, use vanilla or almond extract instead. If you don’t like cream cheese, you could use your favorite vanilla buttercream frosting.
Can I use low-fat ingredients?
Low-fat substitutions may affect texture and richness. Full-fat ingredients work best, but you can try low-fat cream cheese.
What else can I add to this recipe?
Try adding a dark chocolate drizzle or some mini chocolate chips on top. You could add a little citrus zest, such as lemon, orange, or lime, to the cake batter or frosting. You could also fill the center of the cupcake with something such as a lemon curd, strawberry mousse, raspberry preserves, vanilla pudding or custard, or even a blueberry compote. You could add a little food coloring for the occasion, such as pink or purple for Easter, red or green for Christmas, etc.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan, but you can try using vegan ingredients, including a dairy-free cream cheese, plant-based shortening, egg substitutes, and dairy-free milk.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – This recipe is not low carb but you could try a sugar substitute to reduce the carbs.
Gluten-Free – A 1:1 gluten-free flour blend may work, though texture can vary.
Other Cake Recipes You May Enjoy
- Cannoli Cupcakes – Part Italian cannoli, part cake!
- Caramel Apple Butter Cupcakes – These cupcakes are packed with fall flavors.
- Chocolate Dipped S’mores Cupcakes – All the perfect flavors of s’mores, but in a cupcake.
Hope you enjoy this from-scratch Coconut Cupcakes recipe. Tell me in the comments if you made any changes to them.
If you’re a coconut lover, you might also like these mini Coconut Macaroons or Coconut Cream Wafer Cookies!
Coconut Cupcakes
Ingredients
Cupcakes:
- Butter or shortening for greasing the pan (optional)
- 1 cup all-purpose flour plus more for dusting the pan if desired
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup shortening softened
- ¾ cup granulated sugar
- 2 large egg whites
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¾ cup sweetened flaked coconut
- ⅔ cup buttermilk
Frosting:
- 1 8-ounce brick cream cheese softened
- 6 tablespoons shortening softened
- ½ teaspoon coconut extract
- 3 to 4 cups powdered sugar
- ½ cup sweetened flaked coconut
- Milk or buttermilk optional
Instructions
- Preheat the oven to 350˚F. Grease and lightly flour a 12-cup muffin pan or line with paper liners.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat ¼ cup shortening with an electric mixer on medium speed for about 10 seconds, or until smooth. Beat in the granulated sugar until well blended and light and fluffy, about 2 minutes. Beat in the egg whites, one at a time, beating after each is added. Beat in the vanilla and 1 teaspoon coconut extract. Fold in ¾ cup coconut.
- Alternate adding the flour mixture and the buttermilk to the shortening mixture, beating on low after each addition until batter is just blended.
- Spoon the batter into muffin cups about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly, then remove the cupcakes to finish cooling on a wire rack.
- Make the frosting. In a large bowl, beat together the cream cheese and 6 tablespoons shortening until smooth. Beat in ½ teaspoon coconut extract. Beat in 2 cups of powdered sugar, adding more as needed while beating until a spreading consistency. Fold in ½ cup coconut. If the frosting is too thick, you can stir in a little milk, a few teaspoons at a time.
- When the cupcakes are completely cooled, frost the cupcakes with a spatula.
Notes
- Garnish the tops of cupcakes with additional coconut or toasted coconut if desired.
- Using egg whites instead of whole eggs, and shortening instead of butter, gives these cupcakes a nice white color. If desired, you can substitute one whole egg for the two egg whites, and butter for the shortening.
- The coconut extract gives these cupcakes a much stronger coconut flavor, but if you can’t find it, you can substitute vanilla extract or even almond extract.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Leave a Reply