Coconut Cupcakes with Coconut Cream Cheese Frosting

Name: Coconut Cupcakes with Coconut Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine salt; 2 1/2 sticks (10 ounces) unsalted butter, softened; 2 cups granulated sugar; 5 large eggs; 1 1/2 teaspoons vanilla extract; 1 teaspoon coconut extract; 2/3 cup buttermilk; 1 1/2 cups sweetened coconut flakes; 1 cup sweetened coconut flakes, lightly toasted, for garnish; 24 ounces cream cheese, softened; 1 stick (4 ounces) unsalted butter, softened; 2 teaspoons vanilla extract; 4 cups confectioners' sugar

Servings: persons

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 sticks (10 ounces) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes
1 cup sweetened coconut flakes, lightly toasted, for garnish
24 ounces cream cheese, softened
1 stick (4 ounces) unsalted butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

1
For the cupcakes: Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
2
In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
3
Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes.
4
Add the eggs one at a time until just combined.
5
Add the vanilla and coconut extracts.
6
Add the buttermilk and the dry ingredients, being careful not to over mix.
7
Mix in the coconut.
8
Fill the cupcake liners two-thirds full with batter.
9
Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
10
Remove from the oven and let cool on wire racks before frosting.
11
Keep the oven on.
12
For the frosting: Using a handheld mixer, beat the cream cheese and butter together until light and smooth.
13
Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
14
To assemble: Frost the cupcakes generously with about 4 tablespoons of frosting.
15
Garnish with the toasted coconut flakes.

3188

kcal

Calories

182

Fat

368

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 16 ingredients. The key ingredients include: 2 1/2 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, and more.

Yes, Coconut Cupcakes with Coconut Cream Cheese Frosting 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!