Coconut Cupcakes Recipe

Name: Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CUPCAKES; 2 cups Sifted Cake Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 2/3 cups Whole Milk; 1 teaspoon Pure Vanilla Extract; 1 teaspoon Coconut Extract; 1-1/2 stick Unsalted Butter, At Room Temperature; 1-1/3 cup Sugar; 2 whole Egg Whites; 1 whole Egg; FOR FROSTING:; 8 ounces, fluid Cream Cheese; 1 stick Unsalted Butter; 1/8 teaspoons Salt; 3-3/4 cups Sifted Powdered Sugar; 1/2 teaspoons Pure Vanilla Extract; 1/2 teaspoons Coconut Extract; 1/2 cups Sweetened Coconut Shavings, For Topping

Servings: persons

FOR CUPCAKES
2 cups Sifted Cake Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
2/3 cups Whole Milk
1 teaspoon Pure Vanilla Extract
1 teaspoon Coconut Extract
1-1/2 stick Unsalted Butter, At Room Temperature
1-1/3 cup Sugar
2 whole Egg Whites
1 whole Egg
FOR FROSTING:
8 ounces, fluid Cream Cheese
1 stick Unsalted Butter
1/8 teaspoons Salt
3-3/4 cups Sifted Powdered Sugar
1/2 teaspoons Pure Vanilla Extract
1/2 teaspoons Coconut Extract
1/2 cups Sweetened Coconut Shavings, For Topping

1
For the cupcakes:
2
Make sure all the ingredients are at room temperature. This is very important.
3
Heat the oven to 350 degrees and line two standard muffin pans with cupcake liners.
4
In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined.
5
Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.
6
For the frosting:
7
Cream together the cream cheese and butter. Add salt, powdered sugar, vanilla and coconut extracts. Frost cupcakes and top with sweetened coconut shavings.

1321

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR CUPCAKES, 2 cups Sifted Cake Flour, 2 teaspoons Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions