Moist Coconut Cupcakes Recipe

When it comes to coconut, you either love it or hate it. There's certainly a group of people out there who despise the taste and texture of coconut. And let us be clear: These treats are not for you. However, if you're someone who loves the big, bold, tropical flavor of coconut and you think the texture of this fruit is delicious, this recipe was truly made with you in mind.

Not only is coconut extract added to really amp up the flavor of both the cupcake and the frosting, but shredded coconut is also added to the batter and on top to take these cupcakes to a whole new level.

This coconut cupcakes recipe only requires a handful of easy-to-find ingredients. And the best part? You'll only need to carve out 30 minutes of your day to pull it off. Make these for your coconut-loving family for dessert, or simply whip up a batch for an afternoon snack. Either way, you can't go wrong.

Gather the ingredients for this coconut cupcakes recipe

To get started on making a batch of coconut cupcakes of your own, first gather your ingredients. For this recipe, you'll need white sugar, flour, baking powder, baking soda, salt, two eggs, oil, half a cup plus two tablespoons of milk (divided), three teaspoons of coconut extract (divided), and one and a half cups of shredded coconut (divided).

You'll also need half of a cup of softened butter and five to six cups of powdered sugar to finish the coconut frosting. Don't forget that you'll also need a cupcake pan and paper liners.

Mix the dry ingredients to start the batter

Once your ingredients are gathered, it's time to get to baking. First, crank up your oven to 350 F so it can come up to the proper temperature while you make the batter.

To start the coconut cupcake batter, grab a large mixing bowl. Add in all of the dry ingredients. Add the white sugar, flour, baking powder, baking soda, and salt, and mix with a hand mixer until well combined.

Add the wet ingredients and mix in the coconut

Once all of the dry ingredients have been mixed together, it's time to move on to the next step to finish off the cupcake batter. Next up, use your hand mixer to mix in the eggs one at a time, and then mix in the oil. Then, mix in half a cup of milk and two teaspoons of coconut extract.

When the batter comes together, mix in one cup of shredded coconut until well combined.

Scoop the batter and bake the cupcakes

With the batter prepped and ready, it's time to divide it amongst the cupcake wells. Use paper liners to line the cupcake pan. This will keep the cupcakes from sticking to the pan. Use a measuring cup to scoop the batter and fill each cupcake well just under halfway full. Bake the cupcakes for 20 minutes until the tops are lightly golden. Once baked, remove the cupcakes from the oven and set aside to cool.

Make the coconut frosting for these coconut cupcakes

As you wait for the cupcakes to cool, it's the perfect time to make the coconut frosting. In a mixing bowl, start by adding the butter, and cream it with the hand mixer until broken up. Next, add in two cups of powdered sugar, two tablespoons of milk, and two teaspoons of coconut extract and mix. Gradually add the remaining powdered sugar to the mixture, mixing along the way until a frosting forms. Once the frosting comes together, turn the speed up on your mixer to whip the frosting until fluffy.

Once the cupcakes have fully cooled, top each cupcake with coconut frosting and then sprinkle the top with additional shredded coconut. Garnish with a mint leaf or flower, if desired, to finish them off.

Moist Coconut Cupcakes Recipe
4.9 from 16 ratings
Make these for your coconut-loving family for dessert, or simply whip up a batch for an afternoon snack. Either way, you can't go wrong.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
12
cupcakes
coconut cupcakes
Total time: 30 minutes
Ingredients
  • 1 cup white sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup oil
  • ½ cup plus 2 tablespoons milk, divided
  • 3 teaspoons coconut extract, divided
  • 1 ½ cups shredded coconut, divided
  • ½ cup butter
  • 5 to 6 cups powdered sugar
Directions
  1. Preheat the oven to 350 F.
  2. In a large bowl, add all of the dry ingredients. Mix the sugar, flour, baking powder, baking soda, and salt until well combined and free of any large clumps.
  3. Add in the eggs and mix one at a time.
  4. Add in the oil, and then mix in ½ cup milk and 1 teaspoon coconut extract.
  5. Once the batter forms, mix in 1 cup shredded coconut.
  6. Prepare a cupcake pan with paper liners. Fill each cupcake well just under halfway full.
  7. Bake for 20 minutes until lightly golden. Remove from the oven and set aside to cool.
  8. While the cupcakes are cooling, make the coconut frosting. In a mixing bowl, add the butter and cream until broken up. Add in 2 cups powdered sugar, 2 tablespoons milk, and 2 teaspoons coconut extract and mix. Gradually add the remaining powdered sugar, mixing until a frosting forms. Turn the speed up on your mixer to whip the frosting until fluffy.
  9. Once the cupcakes have cooled, top with coconut frosting, sprinkle with additional shredded coconut. Garnish with a mint leaf or flower, if desired.
  10. Serve and enjoy.
Nutrition
Calories per Serving 514
Total Fat 20.4 g
Saturated Fat 11.9 g
Trans Fat 0.3 g
Cholesterol 48.3 mg
Total Carbohydrates 82.8 g
Dietary Fiber 2.1 g
Total Sugars 71.9 g
Sodium 201.7 mg
Protein 3.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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