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Coconut cupcakes topped with white frosting, shredded coconut, toasted flakes, and red cherries arranged on a serving plate

Fluffy Coconut Cupcakes With Smooth Frosting - Light, Tender, and Irresistible

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Tropical Baking
Servings 12 Cupcakes

Ingredients
  

  • All-purpose flour – for structure
  • Granulated sugar – for sweetness and moisture
  • Baking powder – to help them rise
  • Fine sea salt – balances flavor
  • Unsalted butter – softened, for richness
  • Neutral oil (canola or vegetable) – for moisture
  • Eggs – room temperature
  • Pure vanilla extract
  • Coconut extract (optional but recommended)
  • Full-fat canned coconut milk – well shaken
  • Shredded coconut – unsweetened or sweetened, plus extra for topping
  • Confectioners’ sugar (powdered sugar) – for the frosting
  • Cream cheese – softened, for extra-smooth frosting (optional)
  • Heavy cream or whole milk – to adjust frosting consistency
  • Lime or lemon zest (optional) – for a bright finish

Instructions
 

  • Prep your tools. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly mist the liners if you want extra-easy release.
  • Toast the coconut. Spread 1/2 cup shredded coconut on a baking sheet and toast for 4–6 minutes, stirring once, until lightly golden. Set aside to cool for topping.
  • Mix dry ingredients. In a bowl, whisk 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. This keeps the crumb even.
  • Cream butter and sugar. In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until pale and fluffy, 2–3 minutes. This step traps air for lift.
  • Add oil and eggs. Beat in 1/4 cup neutral oil. Add 2 room-temperature eggs one at a time, mixing after each. Stir in 1 teaspoon vanilla and 1/2 teaspoon coconut extract.
  • Combine wet and dry. Add half the dry mix to the butter mixture. Stir gently. Add 3/4 cup well-shaken coconut milk. Stir. Add the remaining dry mix and 1/2 cup shredded coconut. Mix just until combined. Do not overmix.
  • Fill and bake. Divide batter among liners, about 2/3 full. Bake 16–20 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  • Cool completely. Let cupcakes sit in the pan 5 minutes, then move to a rack. Cool to room temperature before frosting.
  • Make the smooth frosting. Beat 1/2 cup softened butter until creamy. If using cream cheese, add 4 ounces softened cream cheese and beat until smooth. Gradually add 2 1/2 to 3 cups confectioners’ sugar, 1 teaspoon vanilla, and a splash (1–2 tablespoons) heavy cream or milk. Beat 2–3 minutes until silky. Add a pinch of salt and 1/4 teaspoon coconut extract if you’d like deeper coconut notes. Frosting should be soft yet hold peaks.
  • Frost and finish. Swirl frosting onto each cupcake with a spatula or pipe with a large round or star tip. Sprinkle toasted coconut on top. Add citrus zest if using for a fresh pop.