The Ultimate Coconut Cupcakes

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Topped with cream cheese frosting, these Ultimate Coconut Cupcakes are a delicious homemade dessert recipe everyone will love. Coconut is baked into the batter and sprinkled on top for the perfect finishing touch.

Indulge in the delightful flavors of homemade Coconut Cupcakes. This recipe combines the sweetness of coconut with a velvety cream cheese frosting, making it a must-try for anyone who loves baking. Perfect for parties, holidays, afternoon treats, or just because, these cupcakes will quickly become a new favorite.

Of all the cupcakes in the world, coconut ones are easily my favorite. No question about it. And as you might guess, whenever the craving for one strikes, I turn to my go-to recipe. In this case, it’s these Ultimate Coconut Cupcakes.

During the past few weeks, I have been whipping up a lot of things with coconut. I made Macaroon Nests, Cottontail (Coconut) Martini, Strawberry Coconut Cake, and now these cupcakes. It’s coconut heaven at my house. I’m not complaining.

These Ultimate Coconut Cupcakes were prepared as part of my Easter Dessert Kabobs. Instead of making traditional size cupcakes, I made mini ones to use on my kabobs. These creative and colorful kabobs are a fun way to serve dessert for spring or Easter.

For these cupcakes, I served them with some cream cheese frosting. Homemade is best, so be sure to grab my Favorite Cream Cheese frosting recipe.

Indulge in the delightful flavors of homemade Coconut Cupcakes. This recipe combines the sweetness of coconut with a velvety cream cheese frosting, making it a must-try for anyone who loves baking. Perfect for parties, holidays, afternoon treats, or just because, these cupcakes will quickly become a new favorite.

Why You’ll Love This Recipe

  • Perfect for Coconut Lovers: If you adore coconut, these cupcakes are your dream come true. With coconut baked into the batter and sprinkled on top, it’s a tropical treat in every bite.
  • Cream Cheese Frosting Heaven: The smooth, creamy frosting is the perfect complement to the light, fluffy cupcakes. It’s like a little cloud of deliciousness on top of each one!
  • Easy to Make: Don’t worry if you’re not a pro in the kitchen. The steps are simple to follow, making this recipe perfect for bakers at any skill level.
  • Great for Any Occasion: Whether it’s a birthday, holiday, or just a regular Tuesday, these cupcakes add a touch of sweetness to any day.
The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

Ingredients

What I love about this coconut cupcake recipe is that the ingredient list is really simple. In fact, I assume that most of these items will already be stocked in your kitchen. 

  • All-Purpose Flour: The foundation of our cupcakes, it gives them the perfect structure and softness.
  • Baking Powder & Baking Soda: These are our little secret agents of fluffiness, making sure our cupcakes rise to the occasion.
  • Kosher Salt: Just a pinch to balance the sweetness and bring out the flavors in every bite.
  • Unsalted Butter: It brings richness and moisture, making our cupcakes deliciously tender.
  • Sugar: Sweetness is key in any cupcake, and sugar does the job perfectly, giving them that irresistible taste.
  • Eggs: They’re the glue that holds everything together, ensuring our cupcakes are cohesive and wonderfully textured.
  • Vanilla Extract: A dash of vanilla adds a classic, comforting flavor that makes these cupcakes feel like a warm hug.
  • Almond Extract: This is our secret touch, adding a hint of nutty, sweet aroma that pairs beautifully with coconut.
  • Buttermilk: It’s the ingredient that makes our cupcakes unbelievably soft and adds a subtle tanginess.
  • Sweetened Shredded Coconut: The star of the show! It infuses the cupcakes with a delightful coconut flavor and adds a lovely texture.
  • Cream Cheese Frosting: Creamy and smooth, it’s the perfect luxurious topping that complements the lightness of the cupcakes. I used my go-to cream cheese frosting recipe which I know you’ll love too.
Indulge in the delightful flavors of homemade Coconut Cupcakes. This recipe combines the sweetness of coconut with a velvety cream cheese frosting, making it a must-try for anyone who loves baking. Perfect for parties, holidays, afternoon treats, or just because, these cupcakes will quickly become a new favorite.

How to Make

Once you’ve gathered all of your ingredients, you’re ready to make and bake these decadent coconut cupcakes. I’ll walk you through the easy steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

  1. Begin by preheating your oven to 325 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high for about 5 minutes or until it’s light and fluffy. Then, with the mixer on low, add one egg at a time. Scrape down the bowl after each addition. Add the vanilla and almond extract and mix well.
  4. In three alternating additions, mix in the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined; then fold in half (7 ounces) of the coconut.
The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm
  1. Fill each cupcake liner to the top with batter. Bake for 30 to 35 minutes or until the tops are just starting to brown and a toothpick comes out clean. Allow the cupcakes to cool in the pan for 15 minutes; then remove them to a baking rack to cool completely.
  2. In the meantime, prepare your cream cheese frosting. (Recipe linked below.*)
  3. When the cupcakes have cooled, frost them with a spatula or piping bag. Sprinkle with the remaining coconut.

And that’s it! These coconut cupcakes are ready to be served and enjoy!

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Indulge in the delightful flavors of homemade Coconut Cupcakes. This recipe combines the sweetness of coconut with a velvety cream cheese frosting, making it a must-try for anyone who loves baking. Perfect for parties, holidays, afternoon treats, or just because, these cupcakes will quickly become a new favorite.

The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

Frequently Asked Questions

Can I make these cupcakes in advance?

Absolutely! You can bake the cupcakes a day ahead and keep them in an airtight container. Just frost them on the day you plan to serve for the freshest taste. If you do frost in advance, be sure to keep the cupcakes refrigerated.

What can I use instead of buttermilk?

No buttermilk? No problem! Mix a cup of regular milk with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and you’ve got a great substitute.

Can I reduce the sugar in this recipe?

Sure thing! If you prefer your cupcakes less sweet, you can reduce the sugar slightly. Just keep in mind it might affect the texture a bit.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without the frosting. Wrap them individually and they’ll be good for up to a month. Thaw them at room temperature and frost before serving.

Can I add nuts to this recipe?

Sure! Adding chopped nuts like almonds or pecans can add a lovely crunch. Just fold them into the batter with the coconut.

Indulge in the delightful flavors of homemade Coconut Cupcakes. This recipe combines the sweetness of coconut with a velvety cream cheese frosting, making it a must-try for anyone who loves baking. Perfect for parties, holidays, afternoon treats, or just because, these cupcakes will quickly become a new favorite.

And there you have it – the most delightful Coconut Cupcakes that are sure to brighten up any day. I hope you found this recipe as fun and easy to make as I do.

Once you bake and try these Ultimate Coconut Cupcakes, I’d love to hear about it. Please stop back and leave a comment and a 5-star rating below. 

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The Ultimate Coconut Cupcakes

Topped with cream cheese frosting, these Ultimate Coconut Cupcakes are a delicious homemade dessert recipe everyone will love. Coconut is baked into the batter and sprinkled on top for the perfect finishing touch.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake, coconut, cupcakes, easter, spring
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 24 cupcakes
Calories: 474kcal

Ingredients

Instructions

  • Begin by preheating your oven to 325 degrees F. Line a muffin pan with paper liners and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high for about 5 minutes or until it’s light and fluffy. Then, with the mixer on low, add one egg at a time. Scrape down the bowl after each addition. Add the vanilla and almond extract and mix well.
  • In three alternating additions, mix in the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined; then fold in half (7 ounces) of the coconut.
  • Fill each cupcake liner to the top with batter. Bake for 30 to 35 minutes or until the tops are just starting to brown and a toothpick comes out clean. Allow the cupcakes to cool in the pan for 15 minutes; then remove them to a baking rack to cool completely.
  • In the meantime, prepare your cream cheese frosting. (Recipe linked below.*)
  • When the cupcakes have cooled, frost them with a spatula or piping bag. Sprinkle with the remaining coconut.

Notes

My Favorite Cream Cheese Frosting recipe can be found HERE

Nutrition

Calories: 474kcal | Carbohydrates: 65g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 326mg | Potassium: 119mg | Fiber: 2g | Sugar: 50g | Vitamin A: 361IU | Calcium: 35mg | Iron: 1mg

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Recipe Rating




13 Comments

  1. I’m with you, Michael ! I’ve always loved a good coconut cake. Especially at Easter (though they’re also wonderful in winter — snowballs?).
    This recipe is a KEEPER!!!
    Have you ever had the coconut cake at “Good Enough To Eat” Restaurant in NYC (UWS)? Delicious!

    Just for future reference (hint, hint) —
    I also like rich dark chocolate w/ crushed peppermints on top (isn’t chocolate & mint a wonderful combo).
    Oooh, and LEMON (cake & frosting) w/ lots of lemon zest for a lemon-y sweet/tart flavor! There used to be a cupcake shop in NYC that sold the most delicious lemon cupcakes, but I think it closed, so I’ve been searching for the right recipe ever since.

    1. Buttercup Bake Shop (2nd Ave near 51st St in NYC) lemon cupcake with fresh lemon zest and lemon buttercream icing — next time you’re in NYC you should try it

  2. I have made Ina’s coconut cupcakes many times and always with consistent outcomes to the tune of awesome deliciousness. Absolutely agree with you ! Thanks for sharing and for reminding me it’s time to make another batch!