Coconut cupcakes with coconut frosting are a delicious and tropical treat that will transport your taste buds to a tropical paradise. These cupcakes are moist and fluffy, with a delicate coconut flavor that is perfectly balanced by a rich and creamy coconut frosting. The addition of shredded coconut in both the cupcakes and frosting gives a nice texture to the overall cupcake and makes them even more irresistible.

When making these cupcakes, it is important to use high-quality ingredients. The butter, eggs and coconut milk should be at room temperature before use, this will help the ingredients to mix together more easily and make the batter smoother.

Also, it is recommended to use unsweetened shredded coconut, as it will give a more authentic coconut flavor and will not overpower the other ingredients. Another favorite of mine ae these Strawberry Cupcakes.

coconut cupcakes

What you will need to make coconut cupcakes

  • 3/4 cup & 1 tbsp all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup unsalted butter, room temperature
  • 1/2 cup & 1 tbsp sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup coconut milk
  • 1/3 cup shredded coconut
coconut cupcakes

How to make coconut cupcakes

  1. Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure that the dry ingredients are evenly distributed and that the cupcakes rise properly.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy. This will make the cupcakes light and airy.
  4. Add in the eggs, one at a time, followed by the vanilla extract. This will help to incorporate air into the batter and make the cupcakes even lighter.
  5. Gradually add in the dry ingredients, alternating with the coconut milk, and mix until just combined. It is important not to over mix the batter, as it can make the cupcakes dense and dry.
  6. Stir in the shredded coconut. This will give the cupcakes a nice texture and a hint of coconut flavor.
  7. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This will prevent the cupcakes from becoming soggy.
coconut cupcakes

What you will need to make coconut frosting

  1. 1/4 cup unsalted butter, room temperature
  2. 1/3 cup cream cheese
  3. 1 1/2 cup powdered sugar
  4. 1 tbsp coconut milk
  5. 2 tbsp shredded coconut

How to make coconut frosting

  1. In a medium bowl, cream the butter and cream cheese until light and fluffy. This will make the frosting smooth and creamy.
  2. Gradually add in the powdered sugar, mixing until well combined. This will make the frosting sweet and flavorful.
  3. Stir in the coconut milk and shredded coconut. This will give the frosting a nice texture and a hint of coconut flavor
  4. Once the cupcakes have cooled, pipe or spread the frosting on top of the cupcakes.
  5. Garnish with additional shredded coconut if desired. This will add a nice visual touch to the cupcakes and give them a more tropical feel.

When making the frosting, it is important to use high-quality ingredients as well. You can use sweetened or unsweetened shredded coconut depending on your preference. You can also play around with the recipe by adding other ingredients such as a tablespoon of coconut cream or a splash of coconut rum to give it an extra coconutty flavor and make it more sophisticated.

These coconut cupcakes with coconut frosting are perfect for a summer party, a beach-themed event, or simply as a treat to enjoy at home. They are easy to make, and the recipe is very versatile, you can add more coconut extract, more shredded coconut or even some coconut flakes on top of the frosting to make it more interesting.

You can also play around with the recipe by adding some fresh pineapple or banana, to give them a more tropical twist. These Pina Colada Cupcakes are absolutely delish!

These cupcakes are best when served at room temperature and can be stored in an airtight container for up to 3 days. To keep them fresh and moist, it’s recommended to store them in the fridge and take them out to room temperature before serving.

In conclusion, coconut cupcakes with coconut frosting are a delicious and tropical treat that are perfect for any occasion. With their moist and fluffy texture and rich and creamy frosting, they are sure to be a hit with both kids and adults alike and will transport you to a tropical paradise with every bite. So, go ahead and try this recipe, and enjoy a taste of the tropics!

Coconut cupcakes coconut frosting

Coconut Cupcakes With Coconut Frosting Recipe

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Coconut cupcakes with coconut frosting are a delicious and tropical treat that will transport your taste buds to a tropical paradise. These cupcakes are moist and fluffy, with a delicate coconut flavor that is perfectly balanced by a rich and creamy coconut frosting.
Prep Time 15 minutes
Cook Time 20 minutes
Frosting Time 15 minutes
Total Time 50 minutes
Course Dessert
Servings 6 cupcakes

Ingredients
  

Coconut Cupcakes

  • ¾ cup & 1 tbsp flour all-purpose
  • ½ tsp baking powder
  • ? tsp salt
  • ? cup butter room temperature
  • ½ cup & 1 tbsp sugar
  • 1 egg
  • ½ tsp vanilla extract
  • ? cup coconut milk
  • ? cup coconut shredded

Coconut Frosting

  • ¼ cup butter room temperature
  • ? cup cream cheese
  • cup powdered sugar
  • 1 tbsp coconut milk
  • 2 tbsp coconut shredded

Instructions
 

Coconut Cupcakes

  • Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • Add in the egg, followed by the vanilla extract.
  • Gradually add in the dry ingredients, alternating with the coconut milk, and mix until just combined. Stir in the shredded coconut.
  • Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Coconut Frosting

  • In a medium bowl, cream the butter and cream cheese until light and fluffy.
  • Gradually add in the powdered sugar, mixing until well combined. Stir in the coconut milk and shredded coconut.
  • Once the cupcakes have cooled, pipe or spread the frosting on top of the cupcakes. Garnish with additional shredded coconut if desired.

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