Most coconut cupcakes are often a bit too dense and flavorless in my opinion, often presenting bland cake with an avalanche of coconut plopped on top.
Tired of coconut cupcake posers, I decided to develop a recipe that would rally in the flavor of coconut in a cupcake.
This one uses coconut milk in place of milk and butter instead of oil, and has shredded coconut through and through giving it a divine taste that puts other coconut cupcakes to shame!
In light of that, the cupcake itself is surprisingly light in texture compared to other coconut cupcakes. The coconut cream cheese frosting enhances the cupcake so each bite is just sweet and exotic, leaving whispers of flavor behind.
It is, in my humble opinion, the ultimate coconut cupcake recipe.
More Divine Cream Cheese Frosted Treats
- Red Velvet Cupcakes With Cream Cheese Frosting
- Carrot Cake Cupcakes
- Apple Carrot Cupcakes
- Pumpkin Cake With Cream Cheese Frosting
- Chocolate Mint Cupcakes
Coconut Cupcakes With Coconut Cream Cheese Frosting
These are wonderful topped off with some freshly cut pineapple (not canned) or even mango.
We recommend using full-fat coconut milk since using light coconut milk will diminish the flavor.
3/4 cup unsalted butter, room temperature
1 1/4 cups sugar
3 eggs, room temperature
1 cup canned coconut milk (full fat is best)
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup sweetened desiccated coconut
For the Coconut Cream Cheese Frosting:
1/2 cup (1 stick) butter, room temperature
8 ounces (1 package) Philly cream cheese, room temperature
1/2 to 1 cup powdered sugar, sifted
1/4 cup sweetened desiccated coconut
First make the cupcakes:
Preheat the oven:
Set your oven to 350°F.
Beat butter and sugar:
Beat the butter until light and fluffy, about 3 minutes. Add sugar and beat until light and fluffy again, another 3 minutes, scraping down the sides halfway through to ensure even mixing.
Beat in the eggs, one at a time:
Add the eggs, one at a time, beating for 30 seconds each. Be sure to scrape down the sides after each egg to ensure even mixing.
Combine the dry ingredients:
Whisk together the flour, salt, and baking powder in a bowl.
Combine the coconut milk and vanilla:
In a separate bowl, stir together 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla.
Combine the dry and ingredients:
Add 1/3 of the dry ingredients to the butter sugar mixture and mix, then add 1/2 of the coconut milk mixture.
Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once the ingredients become incorporated; do not over-mix!
Fold in the sweetened desiccated coconut.
Fill the cupcake liners:
Place cupcake liner papers into muffin tins. Scoop the batter into the cupcake papers about one half to three-quarters of the way full.
Bake for 18 to 22 minutes, rotating the pan after the first 15 minutes to ensure even baking.
Check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.
Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, make the cream cheese frosting:
Beat the cream cheese and butter:
Beat the cream cheese for a minute. Then, add the butter and beat an additional 3 minutes. Scraped down the sides and bottom of the bowl.
Add the powdered sugar:
Slowly, add the powdered sugar, tasting as you go. Add more sugar until you have reached the desired sweetness.
Add the coconut, and spread onto cupcakes:
Fold in the coconut. Spread onto the cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top to serve.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||2%|
|Total Sugars 20g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|