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Could I use coconut cream instead?
Hi, Madeleine! Coconut cream is a different product, and we don’t recommend using it for this recipe. Sorry!
What if I do not want the desiccated coconut. How does that change the amounts in this recipe?
Hi Jerome, I haven’t made this recipe without the desiccated coconut. If you do, please let us know how it turns out for you.
I just made these as part of a pull apart cupcake cake for my daughter’s first birthday (the other kind was chocolate – also a recipe from this site!). I didn’t make the icing as listed, I made a buttercream one for both kinds of cupcakes. They were fabulous – light and coconutty, but not super sweet. I received quite a few compliments. I will be making these again.
This does translate well to a 2 layer cake as well! I make it with “drunken pineapples” in between (pineapples cooked in coconut rum). My absolute favorite!!
Hi Kenneth! Love the idea. What is your preferred method/recipe for the “drunken pineapples” that you use?
Thanks in advance!
If I am using unsweetened coconut would you toast it first? Add more sugar?
Could pure coconut butter be substituted for dairy butter in the frosting recipe?
Hi Margo, I don’t know if you can do a straight substitution. You might be better off searching for a frosting recipe that was designed to use coconut butter.
How long can these be stored in an airtight container? The top of my cupcakes have bubbles on the cream cheese frosting so I am tossing them out because I am assuming they are no longer good lol
Hi Veronica, a couple of days? If bubbles are forming on the frosting that weren’t there before I would say probably not a good idea to eat.
I’m trying these for the first time, recipe states makes 20 is that 20 large or mini cup cakes.
How many oz would 1 can of coconut milk yield for this recipe?
Not sure. I would follow the recipe as it is originally before deviating. ~Garrett
Oh yumyumyum! I didn’t know what to do with the rest of the coconut milk in the can (I’m filling my gems with a mango curd and topping them with a mango buttercream) so I reduced the whole can down to one cup over the stove. The coconut flavor is wonderful! They are light and moist. And it made exactly twenty cupcakes. Perfect all around! Thanks Elise and Garrett! Another hit!
I used your recipe for some cupcakes I was selling to someone for a baby shower. The same person has now ordered a cake for her daughter’s birthday. I just took the cake layers out of the oven. (I did 2 – 6 inch layers and 2 – 8 inch layers using 3 recipes of batter. I think 2 1/2 recipes would have been perfect.) They look great! I’m going to fill them with chocolate ganache. Thanks for the great recipe!
This one really sounds yummy, but is there anything to substitute the eggs with as I dont eat eggs?
I suggest looking for a vegan recipe as there isn’t a proper substitute for eggs. ~Garrett
Not only are these the best coconut cupcakes, but without the shredded coconut they are also the best vanilla cupcakes. I used cake flour and they were delicious!
I was wondering if the butter can replaced with something else?
I wouldn’t suggest it. I think that if you’re making cupcakes you need to commit to the fact that they aren’t health food. ;) ~Garrett
Do you think I can make these without the addition of sugar? I would like to use this recipe to make cake pops. In order for the cake pops to stay together, they must be bound with frosting before formed into balls, which adds A LOT to the sweetness. What do you think?
No clue. I’ve never made a cake pop before. ~Garrett
I would like to make this as a bundt cake – what do you recommend for baking time?
No idea. I would check other bundt cake recipes and go by those. ~Garrett
I have some unsweetened dried coconut flakes that I would like to use in this recipe. Do you recommend that I rehydrate them or just use them as is and increase the sugar a little bit? Thanks!
I think you can just do a straight substitution. ~Garrett
May I know how many cupcakes will this recipe makes? Will it affect the texture, taste etc., if I cut the recipe by half as I would like to bake about only twelve cupcakes?
The recipes notes that it makes 20 cupcakes. If you cut it in half you will have ten cupcakes. Halving the recipe won’t affect the outcome. ~Garrett
Any idea if I can use coconut oil in place of butter for the frosting? I’m trying to make a faux cream cheese frosting with Tofutti cream cheese and coconut oil since my kids are allergic to milk products. Thanks.
I have no idea. I’ve never made dairy-free frosting. However, Elena over at Elena’s Pantry has a dairy-free, vegan coconut cream frosting recipe that I’ve heard is quite amazing. ~Garrett
These cupcakes are absolutely phenomenal. They’re yummy and moist with a subtle coconutty flavor. I always reduce the sugar to 2/3 cups and they come out delicious every time!