Coconut Cupcakes with Coconut Buttercream Frosting
These coconut cupcakes are one of my all time favorite cupcakes. Who knows, maybe I say that a lot but these would definitely make it to the top five. Yeah, I have a hard time picking favorites. I need to share a post with all the cupcake recipes I’ve made in a collection because I’ve shared so many cupcake recipes. You can never have too many to choose from! These coconut cupcakes are soft and fluffy and perfectly moist. I even dare say they’ll likely be one of the best cupcakes you’ll ever taste! They are perfectly coconutty (but don’t worry, there aren’t little shreds of coconut in the batter, I saved that for topping. It’s just a naturally coconut-flavored cupcake made with coconut milk and coconut extract). These are simply Heaven in cupcake form. And don’t even get me started on the coconut buttercream frosting! So dreamy. I actually made these a few weeks ago, I got ahead with recipes to share and now I just have to sit here and stare at them and wish so badly I could reach through the screen and grab another. Guess I’ll just have to make them again soon, it’s got to be someone’s half birthday right??
Coconut Cupcakes Ingredients
For the coconut cupcakes, you’ll need:
Cake flour Baking powder Salt Unsalted butter Granulated sugar Eggs Coconut extract Vanilla extract Canned coconut milk Shredded unsweetened coconut
And for the coconut buttercream frosting, you’ll need:
Butter Powdered sugar Coconut extract Canned coconut milk
How to Make Coconut Cupcakes
Preheat oven and place cupcake liners in muffin tin. In a mixing bowl, stir together flour, salt and baking powder. In the bowl of a standing mixer fitted with a paddle attachment, cream together butter and sugar. Mix in egg, egg whites, and extracts. Slowly add the flour mixture into the butter mixture, then divide batter evenly between muffin cups. Bake coconut cupcakes until toothpick inserted in the center comes out clean. Let cupcakes cool before frosting them, then dip tops into shredded coconut.
How to Make Coconut Buttercream Frosting
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until light and fluffy. Add powdered sugar, coconut extract and coconut milk and mix until fluffy.
Can I Use Cream of Coconut Instead of Coconut Milk?
No, cream of coconut contains much more fat and would alter the texture of the cupcakes.
Is There a Cake Flour Substitute I Can Use?
If you don’t have cake flour, you can use the cake flour substitution, which is 3/4 cup + 2 tablespoons all-purpose flour + 2 tablespoons cornstarch. Just note that if you don’t use cake flour your cupcakes won’t turn out as light and fluffy!
Can I Turn These Cupcakes Into a Cake?
If you’d like to make a coconut cake, I recommend following my coconut cake recipe instead of trying to turn these cupcakes into a cake. I also have a coconut sheet cake recipe, if you’re looking for something that’s even easier!
Tips for the Best Coconut Cupcakes
Whatever you do, do not add more coconut extract than the recipe calls for. It’s powerful stuff and can easily overwhelm the other flavors. You may need to add an extra tablespoon of coconut milk to the coconut buttercream frosting to thin it out. I prefer topping my cupcakes with unsweetened coconut, but if you can only find sweetened shredded coconut that’s fine. Your cupcakes will be very sweet though!
More Cupcake Recipes You’ll Love:
Chocolate Cupcakes with Chocolate Buttercream Funfetti Cupcakes Vanilla Bean Cupcakes Pineapple Upside Down Cupcakes Neapolitan Cupcakes Lemon Cupcakes with Lemon Buttercream Frosting Strawberry Cupcakes with Strawberry Buttercream Frosting
More Coconut Desserts to Try:
Coconut Cream Pie Baked Coconut Donuts Salted Caramel Coconut Thumbprint Cookies Magic Cookie Bars German Chocolate Cake
