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coconut cupcakes topped with macarons.

Coconut Cupcakes

Hello friends! Today I will show you how to make these delicious coconut cupcakes, frosted with a simple Coconut Buttercream frosting.

Course Dessert
Cuisine American
Keyword coconut, cupcakes
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 14 cupcakes
Calories 230 kcal
Author camila


Coconut Cupcakes

  • 1 1/4 cups all-purpose flour 160 grams
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter softened 113 grams
  • 1 cup granulated sugar 200 grams
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp coconut extract optional
  • 1/2 cup coconut milk room temperature 120 ml
  • 1/4 cup shredded coconut

Coconut Buttercream

  • 1 cup unsalted butter room temperature 226 grams
  • 2 1/2 to 3 1/2 cups powdered sugar 312 to 437 grams
  • 2 tsp vanilla extract
  • 1/4 tsp coconut extract optional
  • 2 tbsp coconut cream or milk

To decorate

  • 1/2 cup shredded coconut


Coconut Cupcakes

  1. Pre-heat the oven to 350ºF, and line 14 cupcake tins with cupcake liners.
  2. Next, sift or whisk the flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  3. In the bowl of an electric mixer, beat the butter at medium speed, for about 1 minute.
  4. Add the sugar and beat for another 1 to 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary.
  5. Add the eggs, one at a time, mixing each egg until combined before adding the next.
  6. Add the vanilla extract and coconut extract if using, and stir to combine.
  7. Add the coconut milk in and mix.
  8. Now add the flour mixture and the shredded coconut to the bowl and mix to combine until the batter is smooth, lump free, and you see no more dry ingredients in.
  9. Pour the batter evenly onto the cupcake tins, filling about 2/3 of the way.
  10. Bake for about 18 minutes. Start checking if the cupcakes are baked at the 15 minute mark, and keep baking and checking as necessary.
  11. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking.
  12. Let the cupcakes cool down before filling and frosting.

Coconut Buttercream

Coconut Buttercream

  1. To make the coconut buttercream start by beating the butter in the bowl of an electric mixer for a couple of minutes, until fluffy and creamy.

  2. Add the powdered sugar and mix on low to combine. Add the coconut milk, the vanilla extract, and coconut extract if using any.
  3. Mix for another minute or so at medium speed until the buttercream is fluffy and smooth. If the buttercream is too runny, add more powdered sugar to make it stiffer, and if it’s too hard, add a bit more coconut milk to make the buttercream softer and creamier.

To assemble

  1. Pipe the frosting on top of the cupcakes. I used a large round tip to pipe the frosting, and then immediately after piping, dip the frosting in shredded coconut. I decorated the tops of my cupcakes with Coconut Fudge filled Macarons and Coconut Fudge Truffles.


  1. Store the cupcakes in an air tight container in the fridge for up to 4-5 days.

Recipe Notes

Recipe for the Coconut Fudge (aka coconut brigadeiro) can be found here.

Recipe for the Coconut Fudge Macarons can be found here.

Nutrition Facts
Coconut Cupcakes
Amount Per Serving (1 cupcake)
Calories 230
* Percent Daily Values are based on a 2000 calorie diet.