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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

Three moist coconut cupcakes with white frosting and toasted coconut flakes, one has a bite taken out.
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Bake bakery-style coconut cupcakes that stay moist for days. This recipe uses coconut milk for deep flavor and is topped with a rich, creamy coconut buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup coconut cream (from the top of a chilled can of coconut milk)
  • 1 teaspoon coconut extract
  • 1/4 cup sweetened shredded coconut, toasted (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Slowly pour in the coconut milk while mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup of sweetened shredded coconut.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the coconut buttercream frosting, beat the 1/2 cup of softened butter in a large bowl until creamy.
  10. Gradually add the powdered sugar, alternating with the coconut cream and coconut extract, beating until the frosting is light and fluffy. Add more powdered sugar if the frosting is too soft.
  11. Once the cupcakes are completely cool, pipe or spread the creamy coconut buttercream onto each one.
  12. Garnish the tops with toasted shredded coconut for a beautiful finish.

Notes

  • For the best coconut flavor, use full-fat canned coconut milk, not the refrigerated beverage kind.
  • Chill the can of coconut milk overnight without shaking it to easily separate the thick cream needed for the frosting.
  • To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://cookincorner.com/moist-coconut-cupcakes-creamy-coconut-buttercream/