If you’re a coconut lover, these Coconut Cupcakes are about to become your new favorite bake! They’re unbelievably moist, soft, and packed with coconut flavor. Topped with rich and creamy coconut cream cheese frosting and finished with sweetened coconut flakes, every bite is pure bliss!
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The best part? They come together in just 1 hour–no complicated steps, just an easy, foolproof recipe for bakery-style cupcakes from your own kitchen. If you love coconut as much as I do, be sure to check out my creamy coconut cheesecake and no-bake coconut panna cotta for even more delicious ways to enjoy this flavor.
Ingredient Notes & Substitutions
- Cake flour - This gives the cupcakes a soft, delicate crumb. If you don’t have cake flour on hand, you can make your own by measuring 1 ⅔ cups of all-purpose flour, removing 3 tablespoons, and replacing them with 3 tablespoons of cornstarch. Sift well to combine!
- Unsalted butter - Make sure it’s at room temperature so it creams properly with the sugar, creating a light and fluffy texture. If you only have salted butter, just omit the extra salt in the recipe.
- Sour cream - You can substitute full-fat plain Greek yogurt for the sour cream. The extra fat keeps these cupcakes moist and fluffy. Make sure to bring to room temperature.
- Coconut extract - A little goes a long way in boosting the coconut flavor. If you don’t have coconut extract, you can swap it with extra vanilla extract.
- Cream cheese - Select block-style cream cheese for the perfect consistency! Be sure to bring it to room temperature for a smooth and creamy frosting.
Please see the recipe card for the complete list of ingredients and measurements.
Step-By-Step Instructions
Whisk the dry ingredients. You can use a sifter or whisk to combine the cake flour, baking powder, baking soda, and salt.
Cream the butter and sugar. Use a handheld or stand mixer with a paddle attachment for easy mixing. Be sure to beat for 2 minutes until light and creamy.
Stream in the oil. Reduce the speed of your mixer, and slowly pour in the oil, mixing until it’s fully incorporated.
Add the eggs and vanilla. Beat in the eggs, one at a time. Once they’re evenly combined, mix in the vanilla and coconut extract.
Add the sour cream. Mix in the sour cream, making sure to scrape down the sides and bottom of the bowl.
Add the dry ingredients and milk. With the mixer on low speed, add the dry ingredients and milk at the same time and mix just until everything comes together.
Step 6: Add the dry ingredients and milk. With the mixer on low speed, add the dry ingredients and milk at the same time and mix just until everything comes together. Gently fold in the shredded coconut.
Bake the cupcakes - Fill your liners ⅔ full and bake for about 18 minutes. Lightly press down on the tops of the cupcakes, if they bounce back, then they're done baking!
Helpful Tips
- Use a kitchen scale - For the most accurate results, always measure your ingredients by weight rather than volume. Flour, in particular, can be easily over-measured, leaving you with dry cupcakes. A kitchen scale ensures precision and consistency in every batch!
- Use good quality, grease-free cupcake liners - Ever had cupcakes that stick to the liners? That’s usually because of poor-quality liners. Look for grease-proof liners to ensure your cupcakes peel away easily.
- Don’t overfill the cupcake liners - Fill each liner only ⅔ full to give the cupcakes room to rise without spilling over. Overfilled liners can lead to domed or uneven cupcakes that lose their shape.
- Don’t overmix the batter - Once you add the dry ingredients, mix just until combined. Overmixing can develop too much gluten, leading to dense or tough cupcakes instead of light and fluffy ones. A few lumps in the batter are perfectly fine!
Make Ahead Instructions
Whether you’re prepping for a special occasion or just want to have a batch ready for whenever you have a craving, here’s how to prep these coconut cupcakes ahead of time:
- Cupcakes: Once baked and fully cooled, store the cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days.
- Frosting: The coconut cream cheese frosting can be made up to 1 week in advance. Store it in an airtight container in the refrigerator, and when ready to use, let it sit at room temperature for about 15-20 minutes before re-whipping to restore its creamy texture.
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Coconut Cupcakes with Coconut Cream Cheese Frosting
- Total Time: 1 hour + cooling
- Yield: 14 cupcakes 1x
Description
If you’re a coconut lover, these Coconut Cupcakes are about to become your new favorite bake! They’re unbelievably moist, soft, and packed with coconut flavor. Topped with rich and creamy coconut cream cheese frosting and finished with sweetened coconut flakes, every bite is pure bliss!
Ingredients
Coconut Cupcakes
- 210 g (1 ¾ cups) cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 85 g (6 tablespoons) unsalted butter, at room temperature
- 200 g (1 cup) granulated sugar
- 3 tablespoons vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure coconut extract
- 60 g (¼ cup) sour cream, at room temperature
- 120 g (⅓ cup) whole milk, at room temperature
Coconut Cream Cheese Frosting
- 170 g (¾ cup) unsalted butter, at room temperature
- 112 g (4 ounces) cream cheese, at room temperature
- 450 g (1 pound) powdered sugar
- 1 teaspoon pure coconut extract
- 1-2 tablespoons heavy cream or milk
- Sweetened shredded coconut, for topping
Instructions
Coconut Cupcakes
- Preheat oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, and salt.
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- With the mixer running on medium-low speed, slowly stream in the oil and mix to combine.
- Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla and coconut extract.
- Add the sour cream and mix until completely combined.
- With the mixer on low speed, add the dry ingredients and the milk. Beat until just combined.
- Fill the cupcake liners ⅔ full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely in the pans set on a wire rack before frosting.
Coconut Cream Cheese Frosting
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
- Add the powdered sugar, and coconut extract and mix on low speed until completely incorporated. Mix in enough cream for desired consistency. Increase to medium-high speed and beat for 2-3 minutes until light and fluffy.
- Using a piping bag fitted with a large round tip, an offset spatula, or a knife, frost the cupcakes. Sprinkle the coconut over the frosting immediately.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Cakes & Cupcakes
- Method: Baking
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