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Ultra Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

Close-up of three delicious coconut cupcakes topped with white frosting and toasted coconut flakes.
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You can bake bakery style coconut cupcakes that stay moist for days using this simple recipe. These fluffy coconut treats are infused with rich coconut flavor from coconut milk and shredded coconut, then topped with a dreamy coconut 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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat canned coconut milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup coconut cream (from the top of the chilled coconut milk can) (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 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 1/2 cup butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Slowly pour in the coconut milk while mixing on low speed until the batter is smooth. Do not overmix.
  5. Gently fold in the 1/2 cup unsweetened shredded coconut.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. 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.
  8. Prepare the frosting: In a large bowl, beat the 1/2 cup softened butter until creamy.
  9. Gradually add the sifted powdered sugar, alternating with the coconut cream and coconut extract, beating until the frosting is light and fluffy. Add more powdered sugar if you need a stiffer consistency for piping.
  10. Once the cupcakes are completely cool, pipe or spread the creamy coconut buttercream frosting onto each one.
  11. Garnish the tops with toasted shredded coconut.

Notes

  • For the best moisture, use full-fat canned coconut milk and chill the can overnight to separate the cream for the frosting.
  • Toast the shredded coconut for garnish by spreading it on a dry skillet over medium heat, stirring constantly until golden brown.
  • This recipe yields moist coconut cupcakes that are perfect for summer parties or celebrations.

Nutrition

Find it online: https://yummagnet.com/coconut-cupcakes-moist-buttercream-recipe/