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Moist Coconut Cupcakes with Creamy Coconut Buttercream Frosting

Four freshly baked coconut cupcakes topped with white frosting and toasted coconut flakes, sitting on a white plate.
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Bake bakery-style coconut cupcakes that stay moist for days. This simple recipe uses coconut milk for deep flavor and is topped with a rich, creamy coconut buttercream.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 teaspoon coconut extract (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • Extra 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, granulated sugar, baking powder, and salt.
  3. Add the 1 cup of shredded coconut and the 1/2 cup softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, vanilla extract, and 1 cup of coconut milk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  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. Gradually add the powdered sugar, alternating with the 1/4 cup coconut milk and coconut extract, beating until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin.
  9. Once the cupcakes are completely cool, pipe or spread the creamy coconut buttercream onto each cupcake.
  10. Garnish with toasted shredded coconut before serving.

Notes

  • For intense coconut flavor, use high-quality full-fat coconut milk in the batter.
  • Toast the shredded coconut garnish in a dry skillet over medium heat until golden brown to deepen the flavor.
  • This recipe makes bakery-style cupcakes that stay soft for several days when stored in an airtight container.

Nutrition

Find it online: https://dishicious.com/coconut-cupcakes-moist-creamy-frosting/