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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

A close-up of a moist coconut cupcake topped with white frosting and toasted coconut flakes.
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Bake bakery-style coconut cupcakes that stay moist for days. This recipe uses coconut milk for intense flavor and tops the fluffy cake with a rich, creamy coconut buttercream.

Ingredients

Scale
  • 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup sweetened shredded coconut (for batter)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup coconut cream (from chilled can)
  • 1 teaspoon coconut extract
  • Extra sweetened shredded coconut, toasted (for topping)

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 butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Slowly pour in the 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 for the batter.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 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 frosting, beat the 1/2 cup of softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut cream and coconut extract. Beat until the frosting is light and fluffy.
  9. Once the cupcakes are completely cool, pipe or spread the creamy coconut buttercream onto each one.
  10. Sprinkle the tops with toasted shredded coconut before serving.

Notes

  • Chill a can of full-fat coconut milk overnight without shaking it. Scoop out the thick cream layer from the top for the frosting; this provides the best texture.
  • To toast coconut, spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For extra coconut flavor in the cake, you can substitute some of the milk with coconut water.

Nutrition

Find it online: https://completelyyummy.com/coconut-cupcakes-moist-creamy-frosting-recipe/