Coconut Cupcakes with Coconut Buttercream Frosting

Directions

These mild and fluffy coconut cupcakes are bursting with vivid coconut taste! With floor shredded coconut, coconut milk, and coconut extract, these cupcakes have all of it. Topped with coconut frosting, toasted shredded coconut, and malted sweet eggs, these lovely cupcakes make the proper Easter and springtime deal with!

Whereas I usually felt detached in direction of coconut, quite a lot of years in the past, I started to essentially respect the flavour of coconut. From pie, to desserts, and ice cream I discovered coconut recipes that talk to my soul.

And these coconut cupcakes actually are the coup de grace; except for being supremely gentle and fluffy, they’re completely filled with coconut taste. These are a long-time favourite recipe!

Table of Contents Recipes by Viki

Why You Are Going to LOVE These Cupcakes

There are layers upon layers of coconut taste constructed on prime of each other in these cupcakes. The cupcakes themselves have each floor sweetened coconut and coconut milk in them, and they might truly be excellent as-is, however we’re going so as to add much more coconut taste with coconut buttercream frosting.

I used my favourite vanilla frosting and added some coconut extract; it’s a wonderfully mild and clean-tasting frosting. Not too heavy and positively not too sugary.

These cupcakes are the proper dessert for a spring vacation or get-together!

Single coconut cupcake with coconut frosting, topped with toasted coconut and malted eggs, with a bite taken out.

Key Substances

Along with pantry staples like flour, baking powder, salt, butter, sugar, eggs, and vanilla, the next elements are actually what make these coconut cupcakes shine:

Shredded Coconut: Sweetened shredded coconut is floor finely right into a powder and provides a pleasant coconut taste to those cupcakes.
Coconut Milk: Use unsweetened coconut milk for this recipe. Canned coconut milk tends to separate so make sure to stir it nicely earlier than utilizing. Yow will discover this in most grocery shops within the Asian or Hispanic part.
Coconut Extract: We add this to the frosting to maintain that coconut taste going by way of the complete completed cupcake! Yow will discover this in most grocery shops within the baking aisle, and it may also be bought on-line.

The way to Make the Coconut Cupcakes

Now that you’ve got your elements for the cupcakes, let’s get baking!

Step #1: Prep – Preheat the oven to 350°F. Line a commonplace muffin tin with paper cupcake liners.

Step #2: Grind Shredded Coconut – In a meals processor, pulse the shredded coconut till finely floor; put aside.

Step #3: Put together the Batter – Whisk collectively the dry elements, then whisk within the floor coconut. Within the bowl of an electrical mixer, cream the butter and sugar, then add the egg, egg white, and vanilla. Alternate including the dry elements with the coconut milk.

Three photos side by side showing ground coconut and coconut batter in various stages of mixing.

Step #4: Bake the Cupcakes – Divide the batter between the lined cups. Bake till a tootpick inserted in heart comes out clear, 18 to twenty minutes.

Coconut cupcake batter divided in a muffin tin prior to baking.

Step #5: Cool the Cupcakes – Let the cupcakes cool within the pan for 10 minutes, then transfer the cupcakes to a wire rack to chill utterly.

Step #6: Make the Coconut Frosting – Whip the butter on medium-high velocity for five minutes, then step by step add the confectioners’ sugar. As soon as the entire sugar is included, add the vanilla and coconut extract. Whip till mild and fluffy. Frost and enhance as desired (see concepts beneath).

Side by side process photos of mixing together coconut buttercream frosting.

Beautify the Cupcakes

Since we’re getting near Easter, I made a decision to do a festive little ornament with toasted coconut to appear to be nests and topped the cupcakes with Whoppers Robin Eggs. To make your cupcakes appear to be these nests:

Frost the cupcakes utilizing an offset spatula.
Maintain the cupcake by the bottom and roll the highest into toasted shredded coconut (see toasting instructions beneath)
Place 3 Whoppers Robin Eggs on prime.

If you wish to make these coconut cupcakes for an additional celebration or a distinct time of 12 months, you may enhance them by:

Rolling the highest in toasted coconut and leaving as is (see completed pictures for an instance of this).
Sprinkling the highest with giant coconut flakes (toasted or untoasted) for a extra dramatic look.
Pipe the frosting on the cupcakes utilizing the open star Ateco #828 tip and sprinkle with shredded coconut.

A single coconut cupcake in a paper wrapper, topped with frosting, rolled in toasted coconut flakes and topped with Whopper eggs.

The way to Toast Shredded Coconut

One of many best methods so as to add additional taste and a barely crunchy texture is by toasting your shredded coconut. This amplifies the coconut taste and offers a slight crunch that provides a pleasant distinction to the fragile crumb of those coconut cupcakes. To toast shredded coconut within the oven:

Preheat the oven to 325°F.
Unfold the coconut shreds in an excellent, skinny layer on a baking sheet.
Bake for 5-10 minutes. Remember to control the coconut as it can burn simply. Take away the pan instantly.

The way to Dye Shredded Coconut

As a substitute of toasting it’s also possible to attempt dying the shredded coconut. I really like to make use of inexperienced, pink, and blue to imitate the look of the grass you will discover in easter baskets. To dye the shredded coconut:

Scoop shredded coconut right into a bowl.
Drop 1-2 drops of the specified shade and stir to coat. Add extra dye to realize the specified tint of the colour.
Unfold the dyed coconut on a bit of parchment paper and permit it to dry earlier than utilizing.

Various Frostings

If you’re not feeling an additional layer of coconut within the frosting, check out considered one of these scrumptious frostings to prime these home made cupcakes:

Single coconut cupcake with paper liner removed.

Storing, Freezing, and Making Forward

Storing: Maintain these coconut cupcakes ultra-fresh by storing them in an hermetic container on the counter at room temperature for as much as 3 days.
Freezing the Cupcakes: Planning to freeze the cupcakes for later is an effective way to make them prematurely. Freeze cooled and un-frosted cupcakes in a freezer-safe gallon ziplock for as much as 3 months. If you find yourself able to serve frozen cupcakes, take away them from the freezer and permit the cupcakes to take a seat at room temperature to thaw (about 2 hours).
Freezing the Frosting: The frosting may be frozen in an hermetic container for as much as 2 months. Thaw within the fridge in a single day then re-whip earlier than utilizing.
Make-Forward: You’ll be able to bake these cupcakes as much as 2 days prematurely, saved at room temperature in an hermetic container. You may as well put together the frosting as much as 5 days prematurely and retailer within the fridge in an hermetic container. Let come to room temperature and rewhip earlier than utilizing.

Extra Coconut Recipes You Will Love:

In the event you make this coconut cupcake recipe and adore it, bear in mind to cease again and provides it a 5-star ranking – it helps others discover the recipe! ❤️️

A square photo of coconut cupcakes topped with coconut frosting and toasted coconut.

Coconut Cupcakes with Coconut Buttercream Frosting

Yield: 12 cupcakes

Prep Time: 45 minutes

Prepare dinner Time: 25 minutes

Whole Time: 1 hour 10 minutes

These mild and fluffy coconut cupcakes pack within the coconut taste with toasted coconut, coconut extract, and coconut milk.

For the Cupcakes:

1 cup (130 g) all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
⅓ cup (28 g) sweetened shredded coconut
½ cup (113 g) unsalted butter, at room temperature
¾ cup (149 g) granulated sugar
1 egg, at room temperature
1 egg white, at room temperature
1 teaspoon vanilla extract
½ cup (120 ml) unsweetened coconut milk, well-stirred

For the Frosting:

1 cup (227 g) unsalted butter, at room temperature
2½ cups (284 g) powdered sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract

To Garnish:

1 cup (85 g) toasted coconut
Whoppers Robin’s Eggs malted milk balls, elective

Preheat oven to 350 levels F. Line commonplace muffin tins with paper liners.
In a medium bowl, whisk collectively the flour, baking powder and salt. Pulse the shredded coconut in a meals processor till finely floor and whisk into the flour combination; put aside.
With an electrical mixer on medium-high velocity, cream the butter and sugar collectively till pale and fluffy, about 3 minutes. Add the egg, egg white and vanilla extract and beat till utterly mixed, scraping down the perimeters of the bowl as wanted. Cut back the mixer velocity to low. Add the flour combination in three batches, alternating with two additions of coconut milk, and beating till mixed after every.
Divide the batter evenly between the lined cups. Bake till a toothpick inserted within the heart comes out clear, 18 to twenty minutes. Take away from the oven, let cool within the pan for 10 minutes, then take away to a wire rack to chill utterly.
Make the Frosting: Utilizing the whisk attachment of a stand mixer, whip the butter on medium-high velocity for five minutes, stopping to scrape the bowl a couple of times. Cut back the velocity to low and step by step add the powdered sugar. As soon as the entire powdered sugar is included, enhance the velocity to medium-high and add the vanilla and coconut extracts, mixing till included. Whip at medium-high velocity till mild and fluffy, about 2 minutes, scraping the bowl as wanted.
Garnish the Cupcakes: Utilizing an offset spatula, unfold a mound of frosting on prime of every cupcake and create a nicely within the heart. Place the toasted coconut in a shallow bowl. Roll the perimeters of the cupcake within the toasted coconut, then prime with just a few Robin’s Eggs malted milk balls. The cupcakes needs to be saved in an hermetic container at room temperature for as much as 3 days.

Tools: Any commonplace 12-cup muffin pan will work for these cupcakes.
Coconut Milk: Remember to buy canned coconut milk and never cream of coconut.
Coconut Extract: That is available in most grocery shops within the baking aisle, however may also be bought on-line.
Whoppers Robin Eggs: Most grocery shops and locations like Goal inventory these round Easter, however it’s also possible to purchase them on-line.
Toasted Coconut: To toast the coconut for topping the cupcakes, unfold in an excellent layer on a baking sheet, and bake at 325 levels F for 8 to 10 minutes, watching carefully so it doesn’t burn. Take away from the pan instantly.
Storing: Maintain these coconut cupcakes ultra-fresh by storing them in an hermetic container on the counter at room temperature for as much as 3 days.
Freezing: Planning to freeze the cupcakes for later is an effective way to make them prematurely. Freeze cooled and un-frosted cupcakes in a freezer-safe gallon ziplock for as much as 3 months.
Thawing cupcakes: If you find yourself able to serve frozen cupcakes, take away them from the freezer and permit the cupcakes to take a seat at room temperature to thaw (about 2 hours).
Make-Forward: You’ll be able to bake these cupcakes recent, as much as 2 days prematurely, or bake and freeze the cupcakes as much as 3 months prematurely and observe the thawing directions earlier than frosting and serving.

Dietary values are primarily based on one serving

Energy: 480kcal, Carbohydrates: 49g, Protein: 2g, Fats: 31g, Saturated Fats: 21g, Ldl cholesterol: 74mg, Sodium: 72mg, Potassium: 140mg, Fiber: 1g, Sugar: 39g, Vitamin A: 730IU, Vitamin C: 0.4mg, Calcium: 32mg, Iron: 1mg