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Coconut Cupcakes with Fluffy Coconut Buttercream

Coconut Cupcakes with Fluffy Coconut Buttercream are every bit as wonderful as you can imagine. The coconut cake is moist and flavorful, and just wait until you sink your teeth into that incredible coconut buttercream frosting. The perfect spring and Easter treat!

Coconut Cupcakes with Fluffy Coconut Buttercream

I think a big ol’ bowl of freshly whipped buttercream frosting is one of the most awesome (and easiest!) creations to come out of the kitchen. Can I get an Amen?!

If the thought of moist coconut cupcakes topped with the creamiest, fluffiest buttercream frosting gets you all excited, you are going to love this recipe.

Coconut Cupcakes with Fluffy Coconut Buttercream. Put this recipe on your baking list. Soon!

unfrosted Coconut Cupcakes

Coconut Cupcakes

Coconut has been on my mind lately. Which really is no surprise. When spring rolls around and Easter is near, I always seem to tune into the wonderful flavor of coconut.  

The coconut cupcakes in this recipe are dense and moist, yet perfectly tender. I ground the coconut flakes to a fine consistency and add it to the cake batter. And then I give it two more hits of coconut with coconut extract and coconut milk.

These cupcakes really do taste like coconut!! 

If you like coconut, be sure to also check out: These German chocolate macaroons that I first made for my dad’s birthday. Coconut Gumdrop Cookies are so very fun – a recipe I grew up on. And this Homemade Almond Coconut Granola will change your breakfast life!

fluffy coconut buttercream frosting

Coconut Buttercream Frosting

Creating sweet and fluffy buttercream frosting makes me so seriously happy.

I simply add butter and powdered sugar, plus a few other ingredients, to the mixing bowl – and then turn on the KitchenAid and let it do all the work. When I come back, I have a little bit o’ heaven waiting for me.

frosted cupcakes

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, this scooping method offers the perfect solution. I use a large 3-tablespoon scoop, affording a good amount of buttercream in each and every cupcake bite.

You’re welcome. :)

Coconut Cupcakes with Buttercream

I adore these little cakes. They are everything a coconut cupcake should be…pretty, fun, and full of coconut flavor. And, have I mentioned the awesome coconut buttercream?!

Like this cupcake recipe? Save it to Pinterest!

pinterest image of cooling rack with coconut cupcakes
coconut cupcakes with coconut frosting on a cooling rack

Coconut Cupcakes with Fluffy Coconut Buttercream

Yield: 12 cupcakes
prep time: 35 minutes
cook time: 18 minutes
total time: 53 minutes
A flavorful, moist coconut cake topped with the creamiest, fluffiest coconut buttercream frosting!
4.4 Stars (94 Reviews)
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Ingredients

for the coconut cupcakes:

  • c. packed sweetened shredded coconut
  • 1-1/4 c. all-purpose flour
  • 1-1/4 tsp. baking powder
  • ¼ tsp. kosher salt
  • ½ c. unsalted butter softened to room temperature
  • ¾ c. sugar
  • 1 large egg at room temperature
  • 1 large egg white at room temperature
  • 2 tsp. coconut extract
  • 1 tsp. pure vanilla extract
  • ½ c. unsweetened coconut milk very well stirred

for the fluffy coconut buttercream:

  • 1 c. unsalted butter at room temperature
  • 3-1/2 c. powdered sugar
  • pinch of kosher salt
  • 2 T. half and half
  • 2 tsp. coconut extract
  • 1 tsp. pure vanilla extract
  • ¼ c. large flake coconut

Instructions

  • For the 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. To the bowl, 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 and 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.
  • For the fluffy coconut buttercream: In the bowl of a stand mixer fitted with a paddle attachment, whip 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 and 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.
  • To assemble the cupcakes: Use a large cookie scoop (I use this one) to top each cupcake with a round of coconut buttercream. Gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream onto the cupcake. The coconut buttercream recipe makes just enough frosting for twelve cupcakes frosted in this generous manner, so try not to snitch too much out of the bowl! Top the buttercream with some large flake coconut, if desired, to finish off the cupcakes.

Notes

Coconut cupcakes recipe adapted from Martha Stewart. Fluffy coconut buttercream from a farmgirl’s dabbles.

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!
Coconut Cupcakes with Coconut Buttercream

This post was previously published in 2015. I updated some of the photographs and some of the text in 2019.

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55 comments on “Coconut Cupcakes with Fluffy Coconut Buttercream”

  1. 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?

    1. 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!

  2. 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.

  3. 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.

  4. Valentina @ The Baking Fairy

    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. :)

  5. 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?

    1. 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.

  6. 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.

  7. 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”!

    1. 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!

  8. Oh yum….look and sound so good. Pinned to make later…it may be my first baking project with my new KitchenAid recently purchased!