Coconut Cupcakes

5 from 1 vote

These coconut cupcakes are moist and fluffy with a delicious coconut flavor and creamy coconut frosting on top. They're made with real coconut for a delicious flavor that doesn't taste artificial. Decorate with toasted coconut for a beautiful cupcake that will soon be a new favorite.

Prep Time45

Cook Time20

Cooling30

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: Coconut Cupcakes

Servings: cupcakes

Author: Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Coconut Cupcakes

1 cup plus 2 tablespoons all-purpose flour (142 grams)
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup finely shredded sweetened coconut (40 grams) AKA desiccated coconut*
1/2 cup unsalted butter (112 grams)
3/4 cup granulated sugar (150 grams)
2 large eggs room temperature
1/2 cup coconut milk (120 ml) shake well before measuring

Coconut Frosting

3/4 cup unsalted butter (168 grams) slightly softened, but not starting to melt
3-4 cups powdered sugar (330-440 grams) sifted
1/4 teaspoon salt
2-4 tablespoons coconut cream (30-60 ml) coconut milk is OK, but the frosting won't be as thick and the coconut flavor won't be as prominent

Toasted Coconut - Optional, for Decorating

1/4 cup sweetened, shredded coconut (1bout 20 grams)

Instructions

Coconut Cupcakes

Preheat the oven to 350F (180C). Line a 12-cavity muffin tin with cupcake papers. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt and desiccated coconut. Set aside.
In a large bowl, beat together the butter and sugar until creamed (you should no longer see lumps or pieces of butter).
Beat the eggs into the butter mixture one at a time. Turn off the mixer and scrape down the bottom and sides of the bowl after mixing in each egg.
With the mixer on a low speed, beat about 1/3 of the flour mixture into the butter mixture. Then beat in about 1/2 of the coconut milk. Repeat the process, beating in about 1/3 of the flour mixture, followed by the rest of the coconut milk. Finally, beat in the rest of the flour mixture. Do not overmix the batter. After each addition, stop mixing as soon as everything is incorporated. Turn off the mixer and scrape down the sides of the bowl as needed.
Spoon the cupcake batter into the prepared muffin tin, filling each muffin cavity about 2/3 full to 3/4 full. You should get about 12 cupcakes.
Bake the cupcakes in the middle of the preheated oven for about 19-23 minutes, or until the tops look set and an inserted toothpick comes out clean
Cool the cupcakes in the pan for at least 5 minutes before carefully transferring to a wire rack to continue cooling.

Coconut Frosting

In a large bowl, beat the butter until smooth.
Add in 2 cups powdered sugar along with the salt. Beat together, starting with the mixer on a low speed.
Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with a spoonful of coconut cream until the desired sweetness and consistency is reached. It is fine to use the thick coconut cream sitting on the top of the can.
Frost the cooled cupcakes, either with a knife or with a piping bag. I used a piping bag with a 1M tip. Optionally, sprinkle with toasted coconut (instructions below). Be sure the toasted coconut is no longer warm before decorating.

Toasted Coconut

Preheat the oven to 350F (180C). Add the coconut to a cookie sheet so that it's in an even layer.
Bake the coconut in the middle of the preheated oven for about 5-10 minutes, or until golden brown. Watch carefully as the coconut can burn very quickly.

Notes

Room Temperature Ingredients: Be sure that the butter and eggs are at room temperature before getting started.
Coconut: Be sure to use finely shredded, sweetened coconut (AKA desiccated coconut) in the cupcake batter. If you only have shredded coconut or coconut flakes, add it to a food processor and pulse for a few seconds. Measure 1/2 cup after pulsing.
Coconut Cream and Coconut Milk: Both of these ingredients can be found typically in the import section of your grocery. Do not use coconut water.
Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting and toasted coconut on top, assuming that the recipe yields 12 uniform cupcakes and that all of the frosting is used.
Storage: Cupcakes are always best fresh. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Take the cupcakes out of the fridge about 30 minutes before enjoying to bring them to room temperature. I recommend frosting cupcakes the day you plan to enjoy them.

Nutrition