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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

A close-up of a single, perfectly baked coconut cupcake topped with white frosting and toasted coconut flakes.
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Bake truly moist coconut cupcakes that stay fluffy for days. This recipe uses full-fat coconut milk for intense tropical flavor and is topped with rich, creamy coconut buttercream for bakery-style results from scratch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 1/4 cup coconut cream (from the top of a chilled can of coconut milk)
  • 1 teaspoon coconut extract
  • Extra sweetened shredded coconut 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 shredded coconut and the 1/2 cup softened butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, vanilla extract, and coconut milk until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  6. Divide the batter evenly among the prepared 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. Prepare the frosting: In a large bowl, beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
  9. Beat in the coconut cream and coconut extract until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin.
  10. Once the cupcakes are completely cool, pipe or spread the creamy coconut buttercream onto each cupcake.
  11. Garnish with extra sweetened shredded coconut before serving.

Notes

  • For the best coconut flavor, use high-quality, unsweetened shredded coconut in the batter.
  • Chill a can of full-fat coconut milk overnight without shaking it. Scoop the thick cream from the top for the richest frosting base.
  • To toast the shredded coconut for topping, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://fooddexterity.com/best-moist-coconut-cupcakes-creamy-frosting/