Coconut Cupcakes
These coconut cupcakes are soft, moist, and topped with creamy frosting. A classic comfort food recipe that’s perfect for baking ahead or sharing.
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.
