These Coconut Cupcakes with Fluffy Coconut Buttercream are a favorite spring and Easter treat. The coconut cake is moist and flavorful, and just wait until you sink your teeth into that incredibly creamy, fluffy coconut frosting!
I just adore these Coconut Cupcakes with Fluffy Coconut Buttercream! This easy recipe is everything a coconut cupcake should be…pretty and fun, and loaded with delicious coconut flavor. If you live for truly amazing frosting experiences (I can’t waste time and calories on mediocre frosting!), I canNOT wait for you to try this!!
Why These Coconut Cupcakes Belong on Your Baking List
If you like coconut baked treats like my family likes coconut baked treats, I’m certain you’re going to fall for this recipe. Here’s why:
- Just the right cake texture. The cake is dense and moist, yet perfectly tender. I’ve found that sometimes coconut cake can be dry, but you won’t get that here – I promise!
- And frosting texture! This is one of my top favorite frosting recipes. Not only does it taste fantastic, but it’s perfectly creamy and fluffy. As in, lick-the-beater-clean fantastic!
- They really do taste like coconut. I grind shredded coconut to a fine consistency and add it to the cake batter. And then I give it two more hits of coconut with coconut milk and coconut extract. The coconut is not just a garnish here! (If you like coconut, be sure to also check out my German Chocolate Macaroons and the Coconut Gumdrop Cookies recipe that I grew up on. And this Homemade Almond Coconut Granola will change your breakfast life!)
- Bakery-style, made EASY. I love the look of those fancy cupcake shops’ frosting, so perfectly mounded on top of their cupcakes. For those who aren’t keen on using pastry bags and tips, my scooping method offers the perfect solution. I use a large 3-tablespoon scoop, which tops each cupcake with a good amount of buttercream – super easy, super fun!
“I made these and they were delicious! The cupcake itself was lovely, airy and moist and with the buttercream tasted wonderfully coconutty.”
Alice
What You’ll Need
Here’s a quick overview of the ingredients you’ll need, along with some notes to help you along the way. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
For the Coconut Cupcakes:
- Shredded coconut – You’ll need the sweetened variety.
- Flour – All-purpose flour forms the base structure of the recipe.
- Baking powder – The leavening agent that helps the cupcakes rise and adds tender texture.
- Salt – I use kosher salt, which adds a bit of contrasting flavor to the sweet.
- Butter – Use unsalted butter since salt is added to the batter, and ensure the butter is softened for easiest mixing.
- Sugar – Granulated sugar adds sweetness to the coconut cake.
- Eggs – You’ll need one whole egg and an egg white. I like to let them come to room temperature; they’ll mix more smoothly into the batter and they can hold more air when beaten, giving your cupcakes a little extra lift.
- Coconut extract – This makes the coconut cupcakes a real standout! It lets you pack in lots of coconut flavor without affecting the texture of the batter as additional coconut milk or flakes would.
- Vanilla extract – Use pure vanilla extract for the very best flavor. This flavor plays really well with coconut.
- Coconut milk – Unsweetened full-fat coconut milk creates a beautifully tender and moist crumb. Stir it well to incorporate the cream layer at the top into the coconut water underneath.
For the Fluffy Coconut Buttercream:
Creating sweet, fluffy buttercream frosting makes me so seriously happy! 🤗
- Butter – You can’t make buttercream without butter! Let this soften so it’s ready to be whipped to fluffy perfection, without any lumps.
- Powdered sugar – This ensures that the frosting is fluffy and sweet, without a grainy texture.
- Sea salt – I add just a touch to balance the sweetness.
- Half & half – This helps you achieve the right consistency for the frosting. You can substitute milk or heavy cream if you have them on hand.
- Coconut extract – This adds beautiful coconutty flavor to the buttercream as well.
- Vanilla extract – Just like in the cake batter, the vanilla plays a key supporting role in rounding out the flavor of these coconut cupcakes.
- Coconut flakes – I like to top the frosting with big, wide flakes of coconut, as they’re so fun and eye-catching. You can also just use the the same shredded coconut that is called for in the cake portion of this recipe.
How to Make Coconut Cupcakes
It’s time to make the cupcakes, let’s go! Find the complete instructions in the recipe card at the bottom of the post.
- Prepare. Preheat the oven to 350°F and line a standard cupcake/muffin pan with paper liners.
- Grind the coconut; mix dry ingredients. Pulse the shredded coconut in a food processor until it’s finely ground. Whisk this with the flour, baking powder, and salt in a mixing bowl.
- Mix the wet ingredients. Use a stand mixer to cream the butter and sugar, then once it’s pale and fluffy, beat in the egg, egg white, and extracts.
- Finish the batter. With the mixer on low speed, add the dry ingredients to the wet ingredients in three portions, alternating with two portions of coconut milk. Beat just until combined.
- Bake. Divide the batter into the prepared pan and bake for about 18 minutes, or until a toothpick inserted into the center comes out just barely clean.
- Cool. Let the cupcakes cool in the pan for 10 minutes, then let them finish cooling on a wire rack.
- Make the frosting. Beat the butter in a stand mixer with the paddle attachment until it’s light and fluffy. Add the powdered sugar and salt, then once it’s incorporated, beat in the half & half and extracts. Beat on medium-high until the buttercream is whipped to perfection.
- Finish. Mound a scoop of buttercream on each cupcake with a large cookie dough scoop (or your own preferred method), then add the coconut flakes.
Tips & Variations
- Don’t over-mix the batter. If you mix the batter too much, you’ll over-develop the gluten in the flour, which will make your cupcakes dense and affect their rise.
- Toast the coconut flakes. For added depth of flavor and a bit of crunch, lightly toast the coconut flakes for the topping. Spread the flakes on a baking sheet and toast in the oven at 325°F for about 5-7 minutes, stirring at the halfway point and watching closely to avoid burning.
- Add a filling. A spoonful of pineapple preserves or even a thick salted caramel would be a fun surprise in the centers of these cupcakes! Simply use a paring knife to cut a small core out of the cooled cupcakes, fill it, and replace the cake piece on top before frosting.
Make-Ahead Tips
If you’re making these coconut cupcakes for a party and want to get a head start, you have a few different options:
- Bake the cupcakes in advance. You can bake the cupcakes up to 2 days ahead. Once completely cooled, store them in an airtight container at room temperature. (You could also freeze them for up to 2 months for a BIG head start.)
- Prepare the frosting early. The coconut buttercream can also be made up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to use, allow the frosting to come to room temperature and re-whip it with a mixer for the best texture.
- Decorate the same day. For the freshest presentation, frost the cupcakes and add the toppings the day you plan to serve them.
How to Store
- Room temperature: If you plan to enjoy the cupcakes within a day, store them in an airtight container at cool room temperature.
- Refrigeration: If the cupcakes need to be stored for longer, place them in an airtight container and refrigerate for up to 4 days. Allow the cupcakes to come to room temperature before serving.
- Freezing: For longer storage, place cupcakes in a freezer-safe container and freeze for up to 2 months.
More Crave-Worthy Cupcake Recipes
Coconut Cupcakes
Yield: 12 cupcakes
These Coconut Cupcakes with Fluffy Coconut Buttercream are a favorite spring and Easter treat. The coconut cake is moist and flavorful, and just wait until you sink your teeth into that incredibly creamy, fluffy coconut frosting!
Print
Ingredients
Coconut Cupcakes
- ⅓ cup packed sweetened shredded coconut
- 1¼ cup all-purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon Morton kosher salt
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 2 teaspoons coconut extract
- 1 teaspoon pure vanilla extract
- ½ cup full-fat unsweetened coconut milk, very well stirred
Fluffy Coconut Buttercream
- 1 cup unsalted butter, at room temperature
- 3½ cups powdered sugar
- small pinch fine sea salt
- 2 tablespoons half & half
- 2 teaspoons coconut extract
- 1 teaspoon pure vanilla extract
- ¼ cup large, wide coconut flakes
Instructions
Coconut Cupcakes
- Preheat oven to 350°F. Line a standard muffin tin with twelve paper liners. Set aside.
- Add shredded coconut to the bowl of a food processor and pulse until finely ground. Transfer ground coconut to a medium bowl and add flour, baking powder, and salt. Whisk to combine.
- In the bowl of an electric stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg, egg white, coconut extract, and vanilla extract, and beat until completely combined, occasionally scraping down the sides of the bowl.
- Reduce mixer speed to low, then add the coconut/flour mixture in three batches, alternating with two additions of coconut milk, and beating until each addition is just combined. Divide batter evenly between the lined cups.
- Bake until a toothpick inserted in the center comes out just barely clean, about 18 minutes. Remove from oven and let cupcakes cool in the pan for 10 minutes, and then remove cupcakes to a wire rack to cool completely.
Fluffy Coconut Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and salt, and beat on low to incorporate. Add half & half, coconut extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
Assemble
- Use a large 3-tablespoon cookie scoop to top each cupcake with a round of coconut buttercream. Very gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream down onto the cupcake a bit. The fluffy coconut buttercream recipe makes just enough frosting for twelve cupcakes frosted in this generous manner. Top the buttercream with some large flake coconut, if desired, to finish off the cupcakes.
Nutrition Information:
Serving: 1 Calories: 536kcal Carbohydrates: 67g Protein: 6g Fat: 28g Saturated Fat: 18g Polyunsaturated Fat: 8g Cholesterol: 93mg Sodium: 254mg Fiber: 2g Sugar: 34g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was first published in 2015, then updated 2025.
I Tried The Recipe And Believe Me It Was Really Wonderful. Thanks Brenda For The Recipe
Thank you for such a quick response! So, did you frost them and store them in an airtight container?
I am making these today (Saturday) for Easter Sunday. If i frost them today, I am concerned the frosting will harden. Have you made these a day in advance? Any suggestions?
Hello Mary Beth – the last time I made these, I made them 2 days in advance and they were still wonderful. You’ll be just fine. Enjoy. And Happy Easter to you!
I made these for a birthday party and I was impressed. I thought that they were going to be dry but they were super moist and flavorful. I also made the buttercream and it was super delicious as well. I did’t have the 1/2 & 1/2 so I used heavy whipping cream and the frosting was so light and airy. I scooped the frosting on the cupcakes but had some left over (yay for me and my spoon) and each was generously frosted. One lady commented that it was the best coconut cake that she had ever tasted. I will definitely keep this in my arsenal of favorite cupcakes to make! Thanks so much.
Hi Brenda regarding the half & half that you put on your frosting well I can’t get them in Australia.What would you substitute the half & half with or is there any half & half recipe that I can make? That coconut cupcakes sounds scrumptious. Thank you for the recipe.
These look so good! I have a question… if you don’t mind me asking, what brand is your coconut extract? I recently bought some of Adam’s Best and it was terrible… it just tasted really artificial and not like coconut at all! I’m hoping you might have a better one up your sleeve. :)
Hello Valentina – I used the McCormick brand.
These look amazing! Count me in for anything involving coconut! I always get confused when recipes call for coconut milk though…is that the stuff in a can that isn’t refrigerated or in a carton that is, similar to almond milk?
Hi Diana, and thank you! I used the coconut milk in a can (usually 13.5 or 14 oz.), found in the Asian section of the grocery store. It settles quite a bit in the can, with the solids at the bottom and the liquid to the top – so just make sure you get it all incorporated before measuring it out for the recipe.
I lust after coconut. The frosting!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You outdid yourself.
Ohhhh I adore coconut. Your cupcakes are beautiful!
Thanks, Aggie! :)
That buttercream!! So dreamy!
What is the T half & half? I’m assuming it’s teaspoon? Help! I’m making these as I’m typing!
Hi Val – that is 2 tablespoons of half and half.
Oh, Brenda, you must have been thinking of me when you made these. They look so yummy!
Definitely. :) xo
Oh oh oh. These are lovely. And I do love coconut!
Thanks, Allie!
I love anything with coconut in them. These are perfection and why have I never just used a scoop to put frosting on top?? Genius! I will be making these this week just before our son comes home for Easter. Thank you Brenda!! Looking forward to your next masterpiece.
Using a scoop is so much fun!! Enjoy your time with your son over Easter.
I love the scoop for putting on the frosting! Never did that before! This recipe is a winner! It will be on my list of “Must Make”!
Thanks, Donna. I think I’ll def be using scooped frosting more often. It’s been a hit. Especially with a big helping of dreamy creamy buttercream!
Coconut is one of my favorites – I need one of these asap!
Oh yum….look and sound so good. Pinned to make later…it may be my first baking project with my new KitchenAid recently purchased!
Excellent. Have fun with this!
Wow! These look amazing. Coconut in the cupcakes and in the frosting! Mmmmm!
There is a lot of coconut flavor – and they are very fragrant, too.
Oh, my gosh, that mound of icing is calling my name! I can never resist a coconut dessert!!!
These cupcakes are perfection! Love the big scoop of fluffy frosting on top, YUM!!!