Coconut Cupcakes With Coconut Cream Cheese Frosting Recipe

Name: Coconut Cupcakes With Coconut Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20
Ingredients: Cupcake Ingredients; 3/4 cup of unsalted butter, room temperature; 1 1/4 cup of sugar; 3 eggs, room temperature; 1 cup of canned coconut milk (full fat is best); 1 teaspoon of vanilla extract; 2 1/4 cups of flour; 1 teaspoon of salt; 1 teaspoon of baking powder; 1/2 cup of sweetened desiccated coconut; Coconut Cream Cheese Frosting Ingredients; 1/2 cup of butter (1 stick), room temperature; 8 oz of Philly cream cheese (1 package), room temperature; 1/2-1 cup of powdered sugar, sifted; 1/4 cup of sweetened desiccated coconut

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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!

Coconut Cupcakes with Coconut Cream Cheese Frosting on a Plate — Simply Recipes / Michelle Becker

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

Coconut Cupcakes With Coconut Cream Cheese Frosting

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 20 servings

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.

Cupcake Ingredients

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.

Simply Recipes / Michelle Becker
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.

Simply Recipes / Michelle Becker
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.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker
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.

Simply Recipes / Michelle Becker
Bake:

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:

Simply Recipes / Michelle Becker
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.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Nutrition Facts (per serving)
311	Calories
20g	Fat
31g	Carbs
4g	Protein

Nutrition Facts
Servings: 20
Amount per serving
Calories	311
% Daily Value*
Total Fat 20g	25%
Saturated Fat 13g	64%
Cholesterol 70mg	23%
Sodium 225mg	10%
Total Carbohydrate 31g	11%
Dietary Fiber 1g	2%
Total Sugars 20g
Protein 4g
Vitamin C 0mg	1%
Calcium 37mg	3%
Iron 1mg	7%
Potassium 81mg	2%
*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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.