Coconut Cupcakes with Coconut Cream Cheese Frosting

Name: Coconut Cupcakes with Coconut Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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.

Making the Perfect Coconut Cupakes

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 24 servings

Yield 24 cupcakes

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.

For the coconut cupcakes

3/4 cup unsalted butter, room temperature
1 1/4 cups sugar
3 eggs, room temperature
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup full-fat canned coconut milk
1 teaspoon vanilla extract
1/2 cup sweetened desiccated coconut

For the coconut cream cheese frosting

1/2 cup (1 stick) unsalted 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, plus more for decorating

Preheat the oven to 350°F.

Line 2 muffin tins with cupcake liners.
Beat the butter and sugar, add the eggs:

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.

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.

Simply Recipes / Michelle Becker
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:

Shake the can of coconut milk well. In a separate bowl, stir together 1 cup of coconut milk and the vanilla.
Combine the dry and wet 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:

Scoop the batter into the cupcake liners about 2/3 to 3/4 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.

Simply Recipes / Michelle Becker
Make the frosting:

While the cupcakes are cooling, make the cream cheese frosting.

Beat the cream cheese for a minute. Add the butter and beat an additional 3 minutes. Scraped down the sides and bottom of the bowl.

Slowly add the powdered sugar, tasting as you go. Add more sugar until you have reached the desired sweetness. Fold in the coconut.

Simply Recipes / Michelle Becker
Decorate the cupcakes:

Spread the frosting onto the cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top to serve.

Simply Recipes / Michelle Becker

Nutrition Facts (per serving)
259	Calories
16g	Fat
26g	Carbs
3g	Protein

Nutrition Facts
Servings: 24
Amount per serving
Calories	259
% Daily Value*
Total Fat 16g	21%
Saturated Fat 11g	53%
Cholesterol 58mg	19%
Sodium 187mg	8%
Total Carbohydrate 26g	10%
Dietary Fiber 1g	2%
Total Sugars 16g
Protein 3g
Vitamin C 0mg	0%
Calcium 31mg	2%
Iron 1mg	6%
Potassium 67mg	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.

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.