Cupcakes are one of those bakes that always feel right. They’re simple, nostalgic, and endlessly shareable. These coconut cupcakes are especially good when you want something classic but still a little special. They’re soft, moist, and full of sweet coconut flavor without being heavy.
This recipe comes together easily, which makes it perfect for busy baking days. You can bake the cupcakes ahead, let them cool, and frost them later. They still taste fresh and tender, even the next day. That makes them ideal for parties, bake sales, or relaxed weekends at home.
The coconut flavor is gentle but present in every bite. Sweetened shredded coconut is folded into the batter, giving texture and sweetness. Butter and eggs keep the crumb rich and soft. A splash of lemon juice brightens everything and balances the sweetness beautifully.
The frosting is where these cupcakes really shine. Cream cheese and butter whip into something smooth and creamy. Powdered sugar adds sweetness without overpowering the coconut cake. Together, they create a frosting that’s light, fluffy, and easy to pipe.
I love finishing these with toasted shredded coconut. It adds crunch and brings out that nutty coconut flavor even more. Plus, it makes the cupcakes look bakery-worthy with very little effort.
These cupcakes feel perfect for birthdays, showers, or casual gatherings. They’re also great when you just want a comforting bake on a quiet afternoon. Pair one with a cup of coffee or tea, and you’re set.
If you’re new to baking, this is a great place to start. The steps are straightforward, and the results are reliable every time. If you bake often, this recipe is a keeper for your collection.
Sweet, creamy, and full of coconut flavor, these cupcakes never disappoint. They’re proof that simple recipes can still feel special. Save this one for the next time you need a dessert everyone will love.
Coconut Cupcakes
Equipment
Ingredients
For the cupcakes
- 2 cups sugar 400g
- 5 large eggs room temperature
- 3 cups all-purpose flour 375g
- 1.5 cups butter softened (340g)
- 2 tsp vanilla extract
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tbsp lemon juice
- 1 cup milk 240ml
- 1.25 cups sweetened shredded coconut 100g
- Pinch of salt
For the frosting:
- 8 oz cream cheese softened (225g)
- 1 tsp vanilla extract
- 0.75 cup butter softened (170g)
- 2.75 cups powdered sugar 330g
- Additional toasted shredded coconut for topping
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In the bowl of an electric stand mixer, cream the butter and sugar until light and fluffy which will take around five minutes.
- Add in the eggs one at a time beating well between each addition.
- Add in the vanilla extract and mix again.
- In a separate bowl mix together the lemon juice and milk and set aside.
- Mix together the dry ingredients of flour, baking powder, baking soda and salt and begin to add this to the creamed butter and sugar one large spoonful at a time alternating with the milk mixture.
- Once fully combined, fold in the shredded coconut.
- Using an ice cream scoop, scoop the mixture into the lined muffin holes then bake in the oven for 18 to 20 minutes until a toothpick inserted into the center of the cupcake comes out clean.
- Allow to cool in the tin for 10 minutes then move to a cooling rack to cool completely.
- To make the frosting, beat the butter, cream cheese and vanilla extract until smooth then gradually add in the powdered sugar and mix until smooth.
- Pipe onto the cooled cupcakes and top with the toasted shredded coconut.
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