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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

Three moist coconut cupcakes topped with white frosting and generous flakes of toasted coconut.
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Bake moist, fluffy coconut cupcakes from scratch using coconut milk, topped with a rich, creamy coconut buttercream frosting.

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
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup sweetened shredded coconut
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup coconut cream or thick coconut milk (for frosting)
  • 1/2 teaspoon coconut extract (optional, for frosting)
  • Extra 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 softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Slowly pour in the coconut milk while mixing on low speed until the batter is smooth. Do not overmix.
  5. Gently fold in the 1/2 cup of shredded coconut.
  6. Divide the batter evenly among the 12 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. To make the frosting, beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, alternating with small amounts of coconut cream/milk and coconut extract, if using. Beat until the frosting is light and fluffy.
  9. Once the cupcakes are completely cool, pipe or spread the creamy coconut buttercream onto each one.
  10. Sprinkle the tops with extra shredded coconut before serving.

Notes

  • For extra coconut flavor in the cake, substitute 1/4 cup of the all-purpose flour with fine, unsweetened coconut flour.
  • If you prefer a richer frosting, use only thick coconut cream instead of coconut milk for the liquid component.
  • To toast the shredded coconut topping, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely until golden brown.

Nutrition

Find it online: https://whiskdaily.com/coconut-cupcakes-moist-creamy-frosting-recipe/