These moist, fluffy Coconut Vanilla Cupcakes are packed with tropical flavor. Featuring a tender, coconut-infused crumb and a rich vanilla-coconut buttercream, this recipe yields 12 delicious cupcakes.

Food Recipe

Bake a batch of these ultra-moist coconut vanilla cupcakes using full-fat canned coconut milk, pure vanilla extract, and a sweet cream cheese frosting. They are incredibly soft and topped with a fluffy layer of shredded coconut.

Food Recipe

  • Cook Time: 20 min
  • Difficulty: Easy

  • Ingredients
  • For the Cupcakes:
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (1 stick / 115g) unsalted butter, softened at room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ tsp coconut extract (optional, for extra flavor)
  • ½ cup (120ml) canned full-fat coconut milk, room temperature
  • ½ cup sweetened shredded coconut
  • For the Cream Cheese Frosting:
  • ½ cup (1 stick / 115g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 1 ½ – 2 cups powdered (confectioners’) sugar, sifted
  • 1 tsp pure vanilla extract
  • 1-2 cups sweetened shredded coconut (for topping)
  1. Instructions
  2. Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper cupcake liners.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside./li>
  4. In a large bowl using a hand mixer (or in a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together on medium speed for about 3 minutes until light and fluffy.
  5. Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the vanilla extract and coconut extract.
  6. With the mixer on low speed, gradually add the dry flour mixture in three batches, alternating with the coconut milk. Begin and end with the flour mixture. Mix just until the last traces of flour disappear—do not over-mix. Gently fold in the ½ cup of shredded coconut with a spatula.
  7. Divide the batter evenly among the cupcake liners, filling each about \(\frac{3}{4}\) full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
  9. Pipe or spread the frosting onto your cooled cupcakes. Generously sprinkle or roll the frosted tops in shredded coconut.

These cupcakes get their rich coconut flavor not from an extract, but from both the shredded coconut and coconut milk. These pretty cupcakes will be a fitting addition to the holiday table this spring.

Did you make these coconut cupcakes? Let me know what you think in the comments below.