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Coconut Cupcakes

These Coconut Cupcakes are a tropical delight! Soft, moist, and topped with irresistible coconut frosting.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Coconut, Cream Cheese Frosting, Cupcakes
Servings: 12 servings

Ingredients

For the Cupcakes:

  • 2 3/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups sugar
  • 1 cup butter, softened
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup buttermilk
  • 4 large eggs
  • 2/3 cup cream of coconut not to be confused with coconut milk

For the Frosting:

  • 6 ounces Philadelphia Cream Cheese, softened
  • 3/4 cup butter, softened
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3 cups powdered sugar adjust for thickness
  • 1/2 cup cream of coconut adds a coconut kick to the frosting
  • 1 cup sweetened flake coconut for extra texture in frosting
  • Extra toasted coconut for garnishing

Instructions

Mastering Coconut Cupcakes:

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Line your muffin tin with cupcake liners.
  • Step 3: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
  • Step 4: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
  • Step 5: Add the eggs, vanilla extract, and coconut extract to the butter mixture.
  • Step 6: Gradually add the dry ingredients, alternating with the buttermilk.
  • Step 7: Gently fold in the cream of coconut until evenly distributed.
  • Step 8: Divide the batter among the prepared cupcake liners.
  • Step 9: Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Step 10: Cool the cupcakes in the pan for about 5 minutes, then transfer to a cooling rack.
  • Step 11: Beat the softened cream cheese and butter until creamy, then add vanilla, salt, and cream of coconut.
  • Step 12: Frost the cupcakes with the coconut cream cheese frosting and garnish with sweetened flake coconut and toasted coconut.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Spatula
  • Cupcake Liners
  • Cooling Rack

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • For a dairy-free option, use plant-based butter and non-dairy milk.
  • Toasting coconut adds a lovely crunch; watch it closely to prevent burning.