Irresistibly Fluffy Triple Coconut Cupcakes with Creamy Buttercream
Indulge in the tropical delight of these soft, moist, and incredibly fluffy coconut cupcakes, infused with pure coconut flavor in three distinct ways. Crowned with a rich, creamy coconut buttercream frosting and optionally adorned with golden toasted coconut, these cupcakes are a true celebration for any coconut lover. Perfect for springtime gatherings, holiday celebrations, or simply to brighten your day, this recipe guarantees a delightful, flavorful treat that everyone will adore.
If your heart beats for the rich, sweet taste of coconut desserts, then prepare to be utterly smitten by these homemade coconut cupcakes. We’ve meticulously crafted this recipe to ensure an abundance of genuine coconut flavor, avoiding any artificial notes. The secret lies in our innovative “three-way” coconut approach: we infuse the cupcake batter with a harmonious blend of creamy canned coconut milk, a hint of potent coconut extract, and tender, sweetened shredded coconut. This combination creates a depth of flavor that is both authentic and incredibly satisfying.
To complement the intensely coconut-flavored base, these exquisite cupcakes are generously topped with my signature homemade coconut buttercream frosting, a recipe I was thrilled to share earlier this week. The frosting is not just a topping; it’s an integral part of the experience, delivering a smooth, melt-in-your-mouth texture and another layer of irresistible coconut goodness.
These homemade delights are more than just a dessert; they’re a versatile treat perfect for any occasion. Their light, airy texture and rich flavor make them an ideal choice for Easter brunch, vibrant spring parties, summer picnics, or even a simple afternoon indulgence. They’re so soft, fluffy, and undeniably delicious that I can confidently guarantee they will be a guaranteed crowd-plepleaser, earning rave reviews from all who taste them!
Essential Ingredients for Perfect Coconut Cupcakes
While a full list of ingredients can be found in the recipe card below, let’s dive into some of the key components that make these coconut cupcakes truly exceptional. Understanding the role of each ingredient will help you achieve the best possible results and an authentic coconut flavor profile.
- Canned Full-Fat Coconut Milk: This is a non-negotiable ingredient for achieving the signature moistness and rich coconut flavor in both the cupcakes and the frosting. Unlike coconut milk sold in cartons, full-fat canned coconut milk is much thicker, creamier, and boasts a significantly more concentrated coconut taste. Its higher fat content contributes directly to the tender crumb of the cupcakes. My personal favorite, and highly recommended for consistent results, is Thai Kitchen unsweetened coconut milk. Remember to use it at room temperature for optimal blending.
- Coconut Extract: A little goes a long way with this powerful flavor enhancer! You’ll be adding a precise ½ teaspoon to both the cupcake batter and the frosting. It’s crucial not to exceed the amount specified in the recipe. Coconut extract is highly potent, and adding too much can overpower the natural flavors, resulting in an artificial, almost chemical taste that detracts from the delicate balance we’re aiming for. Stick to the measurement for a perfectly nuanced coconut aroma and taste.
- Sweetened Shredded Coconut: While listed as optional, I wholeheartedly recommend including sweetened shredded coconut in your cupcake batter. It’s a fantastic way to boost the pure coconut flavor and introduce a delightful, subtle texture to each bite. The moist, chewy flakes integrate beautifully into the batter, offering tiny bursts of sweetness and an extra layer of coconut authenticity. You can typically find sweetened shredded coconut in the baking aisle of most grocery stores.
- Cake Flour: The secret to truly soft and exceptionally fluffy cupcakes lies in using cake flour. This specialized flour contains a lower protein content compared to all-purpose flour, which results in a more tender crumb and a less dense, more delicate cupcake. If you don’t have cake flour on hand, don’t fret! I’ve shared a helpful guide on how to easily make homemade cake flour using a combination of all-purpose flour and cornstarch, ensuring you can still achieve that desirable light texture.
- Egg Whites: This recipe specifically calls for large egg whites, which contribute to the cupcakes’ bright color and airy texture without adding the richness or density that egg yolks would. The whipped egg whites are gently folded into the batter, creating lift and an incredibly light crumb. Don’t let the leftover egg yolks go to waste! They are fantastic in recipes like my key lime pie bars, rich German Chocolate cake frosting, or these indulgent small batch chocolate chip cookies.
Crafting Your Delightful Coconut Cupcakes: A Step-by-Step Guide
Creating these heavenly coconut cupcakes is a joyful process, and following these detailed steps will ensure your treats turn out perfectly soft, moist, and bursting with flavor.
- Prepare Your Baking Environment: Begin by preheating your oven to 350°F (177°C) to ensure it reaches the ideal temperature for even baking. Line two standard 12-count muffin pans with a total of 16 to 17 paper cupcake liners. Having an extra pan ready accounts for slightly more batter than a single 12-cup pan can hold, ensuring all your cupcakes are perfectly sized.
- Cream Together Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment, or using a large mixing bowl with a handheld electric mixer, start by beating the softened unsalted butter on low speed until it’s perfectly smooth and creamy. Gradually add the granulated sugar, mixing until it’s fully incorporated. Once all the sugar is added, increase the mixer speed to medium and continue to beat for another 3 to 4 minutes. This crucial step incorporates air into the mixture, resulting in a light, fluffy, and pale butter-sugar mixture that forms the airy foundation of your cupcakes. Be patient; this creaming process is key to their tender texture.
- Combine Dry Ingredients: In a separate, medium-sized mixing bowl, thoroughly whisk together the cake flour, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed, preventing pockets of leavening agents and ensuring a consistent rise.
- Mix Wet Ingredients (Excluding Egg Whites): In yet another large mixing bowl or a convenient liquid measuring cup, combine the room temperature canned full-fat coconut milk, pure vanilla extract, and coconut extract. Stir them together until they are well combined. Having your wet and dry ingredients prepped in separate bowls allows for smooth and efficient mixing later on.
- Alternate Wet and Dry into Creamed Mixture: With your mixer on low speed, begin adding the whisked dry ingredients to the creamed butter and sugar in two additions. Alternate these additions with the coconut milk mixture, starting and ending with the dry ingredients. After each addition, mix only until just combined. It is vital not to overmix the batter at this stage, as overmixing can develop the gluten in the flour too much, leading to tough, dense cupcakes instead of light and fluffy ones.
- Beat the Egg Whites to Stiff Peaks: In a separate, impeccably clean mixing bowl (even a tiny bit of grease can prevent them from stiffening), beat the three large egg whites until they form stiff, glossy peaks. This means when you lift the beaters, the peaks stand up firmly and hold their shape. The whipped egg whites are crucial for imparting extra lift and an incredibly tender, airy crumb to the cupcakes.
- Gently Fold in Egg Whites and Shredded Coconut: This step requires a delicate hand. First, gently fold half of the whipped egg whites into your cupcake batter using a spatula. Then, incorporate the remaining egg whites until they are just combined, being careful not to deflate the precious air you’ve just incorporated. Finally, gently fold in the optional (but highly recommended) sweetened shredded coconut. Again, avoid overmixing; too much stirring will cause the egg whites to lose their volume, resulting in denser cupcakes.
- Fill and Bake the Cupcakes: Evenly divide the finished cupcake batter among the 16 to 17 prepared cupcake liners, filling each approximately half-full. This ensures consistent baking and prevents overflowing. Bake in your preheated oven for 16 to 20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool Completely: Once baked, remove the muffin pans from the oven and allow the cupcakes to cool in the pan for about 5 minutes. This resting period helps them set. Then, carefully transfer the warm cupcakes from the pans to a wire rack to cool completely. It’s essential that the cupcakes are entirely cool before frosting, otherwise, your beautiful buttercream will melt.
- Prepare the Coconut Buttercream: While the cupcakes cool, it’s time to create the luscious coconut buttercream. In the bowl of a stand mixer (or using a handheld electric mixer), beat the softened unsalted butter until it is smooth, light, and fluffy. This can take a few minutes. Next, gradually add the powdered sugar in two additions, mixing on low speed until fully incorporated after each addition. The sugar will combine with the butter to form a thick mixture.
- Flavor the Frosting: Add 2 tablespoons of room temperature canned full-fat coconut milk (you can add up to 3 tablespoons if you desire a looser consistency), pure vanilla extract, and coconut extract. Continue mixing on low speed until all ingredients are well combined and the frosting is beautifully smooth and creamy. Be sure to stop and scrape down the sides of the bowl as needed to ensure everything is thoroughly mixed. Once your frosting has reached the desired consistency, transfer it to a piping bag fitted with your favorite tip (I recommend a Wilton 1M for classic swirls) and pipe generously onto your completely cooled cupcakes.
Recipe FAQ’s: Your Coconut Cupcake Questions Answered
Yes, you absolutely can omit the sweetened shredded coconut from the cupcake batter if you prefer. While it enhances both the flavor and provides a lovely textural element, the cupcakes will still be deliciously moist and full of coconut flavor from the milk and extract. If you choose to leave it out, the overall texture will be slightly smoother, and the coconut flavor will come primarily from the liquid ingredients.
No, it is highly recommended that you stick to full-fat canned coconut milk for this recipe. The key difference lies in the consistency and fat content. Canned full-fat coconut milk is significantly thicker and richer, contributing essential moisture and a robust coconut flavor that carton coconut milk simply cannot replicate. Carton varieties are often much thinner and watered down, and using them would result in less flavorful and potentially drier cupcakes. For the best results in both flavor and texture, use full-fat canned coconut milk.
While the flavors are certainly compatible, this specific cupcake recipe is optimized for individual servings. If your heart is set on creating a beautiful and delicious coconut layer cake, I highly recommend following my dedicated coconut cake recipe instead. That recipe is specifically formulated with different ratios and leavening agents to ensure a stable, moist, and perfectly structured layer cake.
Absolutely! These coconut cupcakes are excellent for preparing ahead of time, which makes them perfect for entertaining. The unfrosted cupcakes can be baked up to two days in advance. Once completely cooled, store them in an airtight container at room temperature on your kitchen counter. The coconut buttercream frosting can also be made two days ahead and stored in an airtight container in the refrigerator. Before using, allow the frosting to come to room temperature and then re-whip it briefly until smooth and fluffy again. For optimal freshness and appearance, it’s best to frost the cupcakes just a few hours before you plan on serving them. If you need to fully assemble them earlier, store the frosted cupcakes in an airtight container in the fridge and let them come to room temperature for an hour or two before serving to ensure the best texture and flavor.
Expert Baking Tips for Coconut Cupcake Success
Achieving bakery-quality coconut cupcakes is easier than you think with a few helpful tips and tricks. Follow these guidelines to ensure your baking experience is smooth and your cupcakes are absolutely perfect every time.
- Handle Canned Coconut Milk Separation: It’s quite common for full-fat canned coconut milk to separate into a thick, solid cream layer and a thinner, watery layer, especially when stored in cooler temperatures. This is perfectly normal! If you find your coconut milk has separated, simply pour the entire contents of the can into a large mixing bowl and whisk it vigorously until it’s homogenous and creamy again before measuring out the required amount for your recipe. Using it at room temperature also aids in this process.
- Respect the Power of Coconut Extract: As mentioned earlier, coconut extract is incredibly potent. Its concentrated flavor can quickly turn from a delicate tropical note to an overwhelming, artificial taste if overused. Always measure precisely, using only the ½ teaspoon called for in both the cupcake batter and the frosting. Trust the recipe; less is definitely more when it comes to this particular ingredient for a truly natural and pleasant coconut essence.
- Master the Art of Frosting: For those beautiful, picture-perfect swirls on your cupcakes, I utilized the popular Wilton 1M piping tip. If you’re new to decorating cupcakes or simply want to refine your technique, I highly recommend checking out my comprehensive tutorial on how to frost cupcakes. It covers everything from preparing your piping bag to creating various elegant designs.
- Elevate with Toasted Coconut: For an extra layer of flavor and a delightful textural contrast, consider topping your finished, frosted coconut cupcakes with toasted coconut. The process of toasting brings out a deeper, nuttier coconut flavor and adds a satisfying crunch that complements the soft cupcake and creamy frosting wonderfully. It’s a simple step that adds a gourmet touch!
- Room Temperature Ingredients are Key: For both the cupcakes and the frosting, ensure your butter, eggs, and coconut milk are at proper room temperature. This allows them to emulsify correctly, creating a smoother, more uniform batter and a light, airy texture in your final product. Cold ingredients can lead to a lumpy batter or frosting, and an inconsistent bake. Plan ahead and take them out of the fridge at least 30-60 minutes before you begin baking.
- Measure Flour Accurately: For soft and fluffy cupcakes, accurate flour measurement is crucial. Avoid scooping flour directly from the bag with your measuring cup, as this can compact the flour and lead to using too much, resulting in dry cupcakes. Instead, “spoon and level” your flour: spoon the cake flour into your measuring cup until it overflows, then use the flat side of a knife or straight edge to level it off.
Coconut Cupcakes
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Ingredients
Coconut Cupcakes
- ½ cup unsalted butter softened (115 grams; 1 stick)
- 1 cup granulated sugar (200 grams)
- 1 ½ cups cake flour spooned & leveled (170 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup canned full fat coconut milk at room temperature (120 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 3 large egg whites at room temperature
- ¼ cup sweetened shredded coconut optional (25 grams)
Coconut Buttercream
- 1 cup unsalted butter softened (230 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- 2 to 3 tablespoons canned full fat coconut milk at room temperature (30 to 45 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
Optional Topping
- Toasted coconut
Instructions
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To make the coconut cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 to 17 cupcake liners.
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In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar. Once all of the sugar is added, increase to medium speed and continue mixing for another 3 to 4 minutes or until the mixture is light and fluffy.
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In a separate large mixing bowl, whisk the cake flour, baking powder, and salt together until well combined.
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Combine the coconut milk, vanilla extract, and coconut extract in another large mixing bowl or measuring cup and stir until well combined.
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Add the dry ingredients to the creamed butter and sugar on low speed in two additions, alternating with the coconut milk mixture (begin and end with the dry ingredients). Mix in each addition until just combined, making sure not to over mix the batter.
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In a separate clean mixing bowl, beat the egg whites to stiff peaks. Fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined. Gently fold the shredded coconut into the batter.
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Divide the batter evenly between all of the cupcake liners in the prepared pan, only filling each one about half of the way full.
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Bake for 16 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
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Remove from the oven and allow to cool in the pan for 5 minutes, then carefully remove the cupcakes and transfer to a wire rack to cool completely.
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To make the coconut buttercream: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
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Mix in half of the powdered sugar on low speed. Then mix in the remaining half of the powdered sugar until fully combined.
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Add the coconut milk (start with 2 tablespoons and add a little more if needed), vanilla extract, and coconut extract and continue mixing on low speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
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Pipe the frosting onto the cooled cupcakes.
Notes
Freezing Instructions: Both unfrosted cupcakes and the coconut buttercream frosting freeze exceptionally well for up to 3 months. To freeze cupcakes, wrap them individually in plastic wrap, then place them in an airtight freezer-safe container. To freeze frosting, place it in an airtight container. When ready to enjoy, thaw them to room temperature. If the frosting was frozen, re-whip it briefly until smooth and fluffy again before piping onto the thawed cupcakes.