Creamy Coconut Cupcakes

Name: Creamy Coconut Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsweetened shredded coconut; 1/2 cup milk; 1/4 cup vegetable oil; 1 large egg; 1 tsp baking powder; 1/2 tsp vanilla extract; 1/4 tsp salt; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup unsweetened shredded coconut; 1 tsp vanilla extract

Highlighted under: Sweet Dessert Recipes

I absolutely adore these Creamy Coconut Cupcakes! With each bite, I’m transported to a tropical paradise thanks to the luscious coconut flavor and creamy frosting. Whether I’m baking for a special occasion or just treating myself on a cozy afternoon, these cupcakes never fail to bring a smile to my face. The moist texture and delightful sweetness make them irresistible. Plus, the easy preparation means I can whip up a batch anytime I crave something sweet. Let's dive into this scrumptious treat!

Created by

Emily

Last updated on 2026-02-07T19:58:28.003Z

When I first baked these Creamy Coconut Cupcakes, I was amazed at how the combination of fresh coconut and vanilla transformed a basic cupcake recipe into something extraordinary. The cream cheese frosting adds a richness that perfectly complements the fluffy cake underneath. I remember the day I brought them to a gathering, and they disappeared in minutes!

As I experimented with the recipe, I discovered that toasting the coconut flakes before adding them gives an incredible depth of flavor. Trust me, this little step elevates the whole experience, making every bite a pure delight. Enjoy the process, and don't be afraid to share—these cupcakes are a hit!

Why You'll Love This Recipe
Deliciously rich coconut flavor that transports you to a tropical island
Simple and fun to make, perfect for bakers of all levels
Light, airy texture balances beautifully with creamy frosting

Baking Tips for Perfect Cupcakes

To achieve perfectly dome-shaped cupcakes, be careful not to overmix your batter after combining the wet and dry ingredients. Stir until just combined; a few lumps are okay. Overmixing can lead to dense, heavy cupcakes instead of the light and airy texture we're after. Additionally, filling the cupcake liners about two-thirds full gives them enough room to rise without overflowing.

While baking, keep an eye on the cupcakes as oven temperatures can vary. Start checking for doneness at the 12-minute mark by inserting a toothpick in the center. If it comes out clean or with a few crumbs stuck to it, they're done. If batter clings to the toothpick, give them a couple more minutes. If they start to brown too much around the edges, it might be time to rotate the pan.

Understanding Your Ingredients

The unsweetened shredded coconut in this recipe not only adds texture but also enriches the coconut flavor without overwhelming sweetness. If you prefer a sweeter cupcake, consider using sweetened coconut instead, but be mindful of the added sugar in your dry ingredients. It's important to use fresh coconut for the best taste; stale coconut can detract from the creamy, lush flavor.

Cream cheese in the frosting not only gives it a rich, tangy flavor but also a perfect consistency that holds its shape when piped onto the cupcakes. Make sure your cream cheese and butter are at room temperature to achieve a smooth, lump-free frosting. If you’re looking for a dairy-free option, consider using a plant-based cream cheese alternative, which can work well with coconut-flavored frosting for a similar creamy finish.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsweetened shredded coconut
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt

For the Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened shredded coconut
1 tsp vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Combine the Wet Ingredients

In another bowl, combine the milk, vegetable oil, coconut, egg, and vanilla extract.

Blend Together

Slowly add the wet mixture to the dry ingredients and mix until just combined.

Bake the Cupcakes

Divide the batter evenly into the prepared cupcake liners, filling each about 2/3 full. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While cupcakes cool, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and mix until smooth, then stir in vanilla and coconut.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with the coconut cream cheese frosting.

Pro Tips

For an added tropical twist, consider adding a few drops of coconut extract to the frosting for an even more pronounced coconut flavor.

Storage and Make-Ahead Tips

These cupcakes can be made in advance, which is a huge time-saver! Store them unfrosted in an airtight container at room temperature for up to two days, or refrigerate them for a week. If you want to keep them longer, freeze the unfrosted cupcakes; place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag. They can be stored this way for up to three months.

When you're ready to enjoy your cupcakes, let them thaw at room temperature for a couple of hours. Prepare the frosting fresh for the best taste and texture before frosting the cupcakes. This method ensures that your cupcakes remain moist and delicious even after storing.

Serving Suggestions and Variations

For an extra burst of flavor, consider adding a tablespoon of coconut extract to the batter. This will deepen the coconut flavor and make your cupcakes even more aromatic. You can also sprinkle toasted coconut flakes on top of the frosting for a delightful crunch and added visual appeal.

These cupcakes pair beautifully with tropical-themed beverages like piña colada smoothies or coconut lemonade. They are perfect for summer gatherings and can be dressed up with a slice of fresh pineapple or a maraschino cherry on top for a fun, festive touch. The creamy frosting also makes a great base for adding other flavors, such as lime zest or a hint of rum, for a twist on the traditional coconut cupcake.

Questions About Recipes

→ Can I use desiccated coconut instead of shredded?

Yes, but shredding the coconut will add a different texture to your cupcakes.

→ How do I store leftover cupcakes?

Store in an airtight container in the refrigerator for up to 5 days.

→ Can I freeze these cupcakes?

Absolutely! Freeze the unfrosted cupcakes for up to 3 months. Just frost them after thawing.

→ What should I do if my cupcakes puff up too much?

Make sure you’re measuring the baking powder accurately; too much can cause excessive rise.