Creamy Coconut Cupcakes

Name: Creamy Coconut Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup unsweetened coconut cream; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup shredded coconut; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup coconut cream; 1/2 teaspoon vanilla extract; 1/2 cup shredded coconut for topping

Highlighted under: Quick Dessert Ideas

I absolutely love making these Creamy Coconut Cupcakes! With each bite, you experience a fluffy texture combined with a rich coconut flavor that transports you straight to a tropical paradise. The secret lies in using coconut cream in the batter, which not only enhances the flavor but also keeps the cupcakes incredibly moist. Whether for a special celebration or a casual gathering, these cupcakes are sure to impress. Trust me, once you try them, you’ll want to bake them over and over again!

Created by

Emily

Last updated on 2026-02-07T22:10:28.246Z

When I first decided to create a cupcake recipe that would not only taste good but leave everyone wanting more, I turned to coconuts. I've experimented with several variations, but using coconut cream has truly elevated these cupcakes to the next level.

The combination of shredded coconut in the batter and a coconut cream frosting adds both texture and flavor that is hard to beat. One tip I learned the hard way is to let the cupcakes cool completely before frosting to ensure the cream doesn't melt away. Enjoy every bite of these delightful treats!

Why You'll Love This Recipe
Rich coconut flavor that’s both sweet and tropical
Fluffy texture that keeps you coming back for more
Ideal for parties, potlucks, or a delightful personal treat

Mastering the Coconut Flavor

The key to achieving that delightful coconut flavor lies in the coconut cream used in the batter. It not only contributes richness but also keeps the cupcakes moist and fluffy. If you can’t find coconut cream, you can substitute it with full-fat coconut milk, but the texture might vary slightly. To enhance the coconut profile even more, consider using toasted shredded coconut instead of plain, which adds a nutty depth when incorporated into the batter.

When mixing the batter, I recommend taking your time to ensure that the butter and sugar are beaten until light and fluffy. This step introduces air, making your cupcakes rise beautifully. Watch for the consistency of the batter; it should be thick yet pourable. Overmixing at this stage can lead to denser cupcakes, so just combine until no dry flour remains.

Frosting Techniques for Perfect Results

Creating the frosting is a simple yet delicate process. When whipping the butter, aim for a creamy, almost fluffy texture before adding any sugar. This incorporates air, making your frosting light and easy to spread. If the frosting seems too thick, add a little more coconut cream, one tablespoon at a time, until you reach your desired spreadability.

To achieve that perfect finish, I suggest using a piping bag to frost your cupcakes for a professional look. If you don’t have one, a ziplock bag with the corner snipped off works perfectly too. For an added visual appeal, sprinkle the shredded coconut on top while the frosting is still wet, ensuring it sticks nicely and creates a tropical look.

Ingredients

Gather the following ingredients for a delightful baking experience.

Cupcake Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened coconut cream
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup shredded coconut

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup coconut cream
1/2 teaspoon vanilla extract
1/2 cup shredded coconut for topping

Be sure to measure your ingredients carefully for the best results!

Instructions

Follow these simple steps to make your cream coconut cupcakes.

Prepare the Batter

In a large bowl, beat together the softened butter and sugar until light and fluffy. Then, add the coconut cream and eggs, mixing until well combined. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Finally, fold in the shredded coconut.

Bake the Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. Fill each liner about 2/3 full with the batter. Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined. Add the coconut cream and vanilla extract, then beat until smooth and fluffy.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with the coconut frosting. Top each with shredded coconut for an extra touch.

Enjoy your delicious Creamy Coconut Cupcakes!

Pro Tips

For a fun twist, you can add a dash of rum extract to the frosting for a piña colada vibe. Also, feel free to toast the shredded coconut before sprinkling on top for a delightful crunch!

Storage and Make-Ahead Tips

These Creamy Coconut Cupcakes can be made a day in advance, which is perfect for party planning. Once baked and completely cooled, store them in an airtight container at room temperature for up to two days. If you want to frost them later, keep the unfrosted cupcakes in the fridge to maintain their moisture until you’re ready to serve.

For longer storage, you can freeze the unfrosted cupcakes. Simply wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. To serve, let them thaw at room temperature and frost with the coconut frosting right before serving for optimal freshness.

Cupcake Variations and Serving Suggestions

Consider experimenting with flavors by adding a twist to the batter. For a hint of almond, you could substitute a portion of the vanilla extract with almond extract. Additionally, incorporating a spoonful of lime zest into the batter can bring in a refreshing citrus note that complements the coconut beautifully.

When serving these cupcakes, try pairing them with a tropical fruit salsa made from diced pineapple, mango, or strawberry to elevate your dessert spread. The fruity acidity contrasts deliciously with the sweet coconut frosting, making it a delightful combination that’s perfect for summer gatherings.

Questions About Recipes

→ Can I use sweetened coconut instead of unsweetened?

Yes, but it will increase the sweetness of the cupcakes. Adjust the sugar in the recipe accordingly.

→ How should I store the cupcakes?

These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cupcakes?

Yes, you can freeze un-frosted cupcakes for up to 2 months. Just ensure they are well wrapped to prevent freezer burn.

→ What can I use instead of eggs?

You can use unsweetened applesauce or a flaxseed meal mixture as a substitute for eggs to make the recipe vegan.