Coconut Cupcakes Recipe

Coconut Cupcakes Recipe

How To Make Coconut Cupcakes

Bring in a taste of the tropics with this coconut cupcakes recipe. Coconut-flavored cupcakes are topped with coco-cream cheese frosting and toasted coconut.

Preparation: 30 minutes
Cooking: 18 minutes
Total: 48 minutes



For Cupcakes:

  • ½cupcoconut milk,room temperature
  • 1tbsplemon juice
  • 4tbspunsalted butter,softened to room temperature
  • cupcanola oil,or vegetable oil
  • ¾cupsugar
  • 2eggs,room temperature
  • tspvanilla extract
  • ¼tspcoconut extract
  • cupsall-purpose flour
  • tspbaking powder
  • ¼tspsalt

For Frosting:

  • 1stick butter,softened
  • 3ozcream cheese,softened
  • 2cupspowdered sugar
  • 3tspcoconut milk,or regular milk
  • ½tspvanilla extract
  • ½tspcoconut extract
  • toasted coconut,for sprinkling on top, optional


Coconut Cupcakes:

  1. Preheat oven to 350 degrees F and line a 12-count muffin tin with paper liners.

  2. Combine coconut milk and lemon juice in a large measuring glass and set aside.

  3. In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.

  4. Add eggs, one at a time, stirring well after each addition.

  5. Stir in vanilla extract.

  6. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

  7. Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined.

  8. Evenly divide cupcake batter into prepared muffin tin.

  9. Bake on 350 degrees F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

  10. Allow cupcakes to cool completely before covering with frosting.


  1. In a large bowl using an electric mixer, cream together butter and cream cheese until smooth.

  2. Gradually add powdered sugar, until combined.

  3. Add coconut milk until desired consistency is reached (don’t add too much milk or it will be too soft to pipe onto the cupcakes).

  4. Stir in vanilla extract and coconut extract.

  5. Pipe or spread frosting onto completely cooled cupcakes.

  6. Sprinkle with toasted coconut (optional). Enjoy!


  • Calories: 396.35kcal
  • Fat: 23.09g
  • Saturated Fat: 11.37g
  • Trans Fat: 0.49g
  • Monounsaturated Fat: 7.79g
  • Polyunsaturated Fat: 2.46g
  • Carbohydrates: 45.35g
  • Fiber: 0.44g
  • Sugar: 32.47g
  • Protein: 3.28g
  • Cholesterol: 64.88mg
  • Sodium: 133.75mg
  • Calcium: 61.47mg
  • Potassium: 66.50mg
  • Iron: 1.32mg
  • Vitamin A: 134.19µg
  • Vitamin C: 0.60mg
Have you tried making these coconut cupcakes? Share your experience and discuss this recipe with fellow bakers in the Baking and Desserts forum.

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