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Fluffy Coconut Cupcakes with Creamy Toasted Coconut Frosting

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Light, airy coconut cupcakes paired with a creamy toasted coconut frosting, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (113g), softened
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup full-fat coconut milk (160ml)
  • ½ cup shredded sweetened coconut (40g), optional
  • ½ cup unsalted butter (113g), softened (for frosting)
  • 3 cups powdered sugar (360g), sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons full-fat coconut milk (30-45ml), adjust for consistency
  • ½ cup shredded sweetened coconut (40g), toasted until golden brown

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners and set aside.
  2. Toast ½ cup shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 3-5 minutes. Remove from heat and let cool.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  4. In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  5. Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  6. With the mixer on low, alternately add the dry ingredients and ⅔ cup coconut milk in three additions, beginning and ending with the dry mix. Mix just until combined. Fold in ½ cup shredded sweetened coconut if using.
  7. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  8. Bake for 18-22 minutes. Insert a toothpick in the center of a cupcake; if it comes out clean, they’re done.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat ½ cup softened butter until creamy. Gradually add 3 cups powdered sugar, mixing on low speed.
  11. Add 1 teaspoon vanilla and 2-3 tablespoons coconut milk to reach desired creamy consistency.
  12. Frost cooled cupcakes and sprinkle generously with toasted coconut.

Notes

Do not overmix the batter once flour is added to keep cupcakes fluffy. Toast coconut carefully to avoid burning. Let cupcakes cool completely before frosting to prevent melting. Sift powdered sugar for smooth frosting. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and dairy-free powdered sugar.

Nutrition

Keywords: coconut cupcakes, toasted coconut frosting, easy cupcakes, tropical dessert, creamy frosting, fluffy cupcakes

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