Irresistible Coconut Cupcakes with Fluffy Cream Cheese Frosting: The Ultimate Recipe
Prepare to be enchanted by these delightful coconut cupcakes! Light in texture yet incredibly rich in flavor, these treats are crowned with a generous swirl of luscious cream cheese frosting, making them an absolute favorite. Every bite is a journey to a tropical paradise, delivering a perfect balance of sweetness and tanginess that will leave you craving more.
There’s something undeniably special about a perfectly baked cupcake, especially when it’s piled high with sweet, creamy frosting. While my sweet tooth doesn’t discriminate much, if I had to choose, a cupcake would win every single time. Some might call it cliché, or unoriginal, but I wholeheartedly disagree. For me, a well-made cupcake is an indulgence that simply can’t be beaten – a portable parcel of pure joy.
These coconut cupcakes are designed to offer a taste experience that is both sophisticated and comforting. The cake itself is incredibly moist, infused with the natural essence of coconut, creating a tender crumb that practically melts in your mouth. But what truly elevates these cupcakes is the cream cheese buttercream frosting. It’s not just any frosting; it’s a billowy cloud of creamy, tangy sweetness that complements the coconut base perfectly, adding a depth of flavor that is truly irresistible.
Why These Coconut Cupcakes Are a Must-Try
These aren’t just any coconut cupcakes. They are an adaptation of my incredibly popular Southern Coconut Cake – a recipe that has consistently been the #1 most beloved on my site for good reason. The cake is known for its intense coconut flavor, exceptional moistness, and the rich cream cheese frosting that ties it all together. When transformed into cupcakes, all these fantastic qualities are condensed into perfectly portioned treats, making them even more versatile and enjoyable.
The Magic of Cream Cheese Frosting
The star companion to these coconut beauties is, without a doubt, the cream cheese buttercream. Unlike a traditional buttercream that can sometimes be overly sweet, this cream cheese version offers a delightful tang that perfectly balances the sweetness of the cupcake. It’s whipped to a light and fluffy consistency, making it easy to pipe high and beautiful onto each cupcake. The subtle notes of coconut flavoring within the frosting amplify the overall tropical experience, ensuring every element of this dessert sings with coconut goodness.
If you’re short on time or prefer the convenience of single-serving desserts over baking an entire layer cake, then this cupcake recipe is absolutely ideal for you. While it shares the same incredible flavor profile as the cake, it offers a much quicker and easier path to deliciousness. Be warned, though: I haven’t scaled down the original cake recipe much, so this batch makes a generous amount of cupcakes – perfect for parties, sharing with friends, or simply stocking up your freezer for future cravings. You’ll either thank me or curse me later for the delicious abundance!
Coconut Cupcakes
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Ingredients
For the cupcakes:
- 5 large egg whites
- 1 ½ cup unsweetened coconut milk , divided (355 ml, 12 fl oz)
- 1 tablespoon coconut flavoring
- 3 cups cake flour (340 grams)
- 2 ⅓ cups granulated sugar (470 grams)
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter , room temperature (226 grams)
For the cream cheese buttercream frosting:
- 8 ounces cream cheese , room temperature (227 grams)
- ½ cup unsalted butter , room temperature (113 grams)
- 4 cups powdered sugar , sifted (455 grams)
- 1-3 tablespoons unsweetened coconut milk or regular milk
- 1 teaspoon coconut flavoring
- 1 cup sweetened or unsweetened shredded coconut (85 grams)
Instructions
To make the cupcakes:
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Preheat oven to 350°F (175°C). Grease a muffin pan with non-stick cooking spray or line with paper cups, preparing for 24 cupcakes.
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In a small bowl, whisk together the egg whites, ½ cup of the unsweetened coconut milk, and the coconut flavoring until well combined. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed for about 30 seconds to ensure dry ingredients are evenly distributed. Add the softened unsalted butter and the remaining coconut milk to the dry ingredients. Mix on low speed until the mixture is just moistened and no dry streaks remain, about 1 minute. Increase the speed to medium-high and beat for approximately 2 minutes, until the mixture is light and fluffy. Make sure to scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated. Gradually add the prepared egg white mixture in 3 additions, mixing just long enough to incorporate after each addition. Do not overmix; the goal is a smooth, homogenous batter.
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Divide the batter evenly among the prepared muffin cups, filling each approximately ⅔ full. Bake for about 13-15 minutes, or until the cupcakes are lightly golden around the edges and spring back when gently pressed in the center. Allow the cupcakes to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure the pan has cooled to room temperature before repeating with any remaining batter.
To make the buttercream & assemble cupcakes:
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In the bowl of a stand mixer fitted with a paddle attachment, beat together the room temperature cream cheese, room temperature unsalted butter, and sifted powdered sugar on medium-high speed. Continue beating for 2-3 minutes until the mixture is light, fluffy, and creamy. Add the coconut flavoring and 1 tablespoon of coconut milk (or regular milk). Beat until smooth, adding more milk one teaspoon at a time if needed, until you reach a perfectly spreadable or pipeable consistency.
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For an extra layer of flavor and texture, spread the shredded coconut (sweetened or unsweetened) in an even layer on a sheet pan. Toast in a 350°F (175°C) oven, stirring every 2 minutes, until the coconut turns a beautiful golden brown. This process can be very quick, so watch it carefully to prevent burning. Remove from oven and let it cool completely before using.
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Once the cupcakes are completely cooled, generously frost each with the prepared cream cheese buttercream. Sprinkle the toasted coconut over the frosting for a beautiful garnish and an added burst of flavor and crunch. Store the finished coconut cupcakes in an airtight container in the refrigerator for up to 5 days for optimal freshness.
Notes
Baking Perfect Coconut Cupcakes: Tips and Tricks
Achieving bakery-quality coconut cupcakes at home is easier than you think, especially with a few key tips:
Key Ingredients for Success
- Coconut Milk & Flavoring: Using both unsweetened coconut milk and coconut flavoring is crucial for that deep, authentic coconut taste. Don’t skimp on the flavoring if you want to maximize the tropical notes. Make sure to use canned unsweetened full-fat coconut milk for the best flavor and richness in the batter.
- Cake Flour: This recipe specifically calls for cake flour, and for good reason. Cake flour has a lower protein content than all-purpose flour, resulting in a significantly lighter, more tender, and fluffier crumb, which is exactly what we want for these delicate cupcakes.
- Room Temperature Ingredients: Ensure your egg whites, coconut milk, and especially your butter and cream cheese are at room temperature. This allows them to emulsify properly, creating a smooth, well-combined batter and a lump-free, creamy frosting. Cold ingredients can lead to a curdled batter or lumpy frosting.
Achieving the Perfect Batter
This recipe uses a “reverse creaming” method, which is excellent for cupcakes as it helps create a fine, tender crumb:
- Mixing Dry Ingredients First: By combining the flour, sugar, baking powder, and salt first, you ensure even distribution of leavening agents.
- Adding Butter and Liquid: Incorporating butter and remaining coconut milk into the dry mixture before the eggs coats the flour particles, which inhibits gluten development and contributes to a super-tender cake.
- Don’t Overmix: After adding the egg white mixture, mix just until combined. Overmixing can develop too much gluten, leading to tough, chewy cupcakes rather than light and airy ones.
Baking for Moistness
- Fill Correctly: Filling muffin cups about ⅔ full allows the cupcakes to rise beautifully without overflowing, creating that classic domed top.
- Watch for Doneness: Bake until the cupcakes are lightly golden and spring back when gently pressed. An overbaked cupcake will be dry. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Proper Cooling: Let cupcakes cool in the pan for a few minutes before transferring to a wire rack. This helps them set and prevents sticking. Cooling completely on a wire rack is essential before frosting to prevent the frosting from melting.
Mastering Cream Cheese Buttercream Frosting
The cream cheese frosting is a highlight of this recipe, and getting it right ensures a truly spectacular cupcake:
- Softened Ingredients: Just like with the cupcake batter, room temperature cream cheese and butter are non-negotiable for a smooth, homogenous frosting. If your ingredients are too cold, your frosting will be lumpy.
- Sifted Powdered Sugar: Sifting the powdered sugar removes any lumps, ensuring a silky-smooth frosting texture. This step is worth the extra minute!
- Adjusting Consistency: The amount of coconut milk (or regular milk) needed can vary slightly depending on humidity and how soft your cream cheese and butter are. Add it gradually, a tablespoon at a time, until you reach your desired spreadable or pipeable consistency.
- Toasting Coconut for Garnish: Don’t skip toasting the shredded coconut! It brings out a deeper, nuttier flavor and adds a delightful textural crunch that contrasts wonderfully with the soft cupcake and creamy frosting. Keep a close eye on it in the oven, as it can burn quickly.
Once your cupcakes are cooled and frosted, you can pipe the frosting using a piping bag and a star tip for an elegant presentation, or simply spread it on with an offset spatula for a more rustic charm. The toasted coconut garnish is the perfect finishing touch, adding both visual appeal and a burst of flavor.
Why You’ll Love This Recipe (Even More!)
Beyond the amazing taste and texture, these coconut cupcakes are incredibly versatile. They are perfect for:
- Special Occasions: Birthdays, holidays, bridal showers, or any celebration.
- Potlucks and Gatherings: Easy to transport and serve, everyone loves a cupcake!
- Everyday Indulgence: Treat yourself and your family to a slice of tropical heaven any day of the week.
The combination of rich coconut flavor, moist cake, and tangy-sweet cream cheese frosting makes these cupcakes an absolute showstopper. They are deeply satisfying and have a way of bringing smiles to everyone’s faces.
Storage and Make-Ahead Tips
Since the frosting contains cream cheese, these cupcakes need to be stored properly:
- Refrigeration: Keep frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 15-30 minutes before serving for the best texture and flavor.
- Freezing Cupcakes:
- Unfrosted: Baked and cooled unfrosted cupcakes can be wrapped tightly in plastic wrap and then in aluminum foil, and frozen for up to 3 months. Thaw at room temperature before frosting.
- Frosted: Frosted cupcakes can also be frozen! Place them on a baking sheet in the freezer for about an hour until the frosting is firm. Then, individually wrap them in plastic wrap and foil. They can be frozen for up to 1 month. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Frequently Asked Questions About Coconut Cupcakes
Can I use regular all-purpose flour instead of cake flour?
While you can substitute all-purpose flour, it will result in a slightly denser cupcake. For the truly light and tender texture described, cake flour is highly recommended. If you must substitute, you can make a DIY cake flour by removing 2 tablespoons of all-purpose flour from each cup and replacing it with 2 tablespoons of cornstarch, then sifting well.
What kind of coconut milk should I use for this recipe?
For the best results, use full-fat unsweetened canned coconut milk, not the kind in a carton for drinking. The higher fat content contributes to the rich flavor and moist texture of the cupcakes and frosting. Shake the can well before opening to combine the cream and water.
How can I make the coconut flavor even more intense?
Beyond using coconut milk and flavoring, you can incorporate finely shredded coconut directly into the batter. Toasting the shredded coconut for the garnish also amplifies its flavor significantly. For an extra boost, you could lightly brush the warm cupcakes with a simple syrup infused with coconut flavoring or rum before frosting.
Can I make these dairy-free?
Yes, with a few substitutions! Use full-fat canned coconut milk (which is already dairy-free). For the butter, use a high-quality dairy-free butter substitute (like Miyoko’s Kitchen or Earth Balance sticks). For the cream cheese, use a dairy-free cream cheese alternative (like Kite Hill or Miyoko’s). Ensure your coconut flavoring is also dairy-free.
These coconut cupcakes are more than just a dessert; they are a celebration of flavor, texture, and the joy of baking. Whether you’re a seasoned baker or just starting out, this recipe promises a rewarding experience and incredibly delicious results. So gather your ingredients, preheat your oven, and get ready to create some truly unforgettable coconut cupcakes!