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
Scale
Coconut Cupcakes
- 210 g (1 3/4 cups) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 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
- 1/2 teaspoon pure coconut extract
- 60 g (1/4 cup) sour cream, at room temperature
- 120 g (1/3 cup) whole milk, at room temperature
Coconut Cream Cheese Frosting
- 170 g (3/4 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 2/3 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