These divine Coconut Cupcakes with Coconut Cream Cheese Frosting put all other coconut cupcakes to shame!
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Most coconut cupcakes are often a little too dense and flavorless in my opinion, often presenting a bland cake with an avalanche of coconut on top.
This one uses coconut milk instead of milk and butter instead of oil and has shredded coconut through and through, giving it a divine flavor that puts other coconut cupcakes to shame!
Given that, the cupcake itself is surprisingly light in texture compared to other coconut cupcakes. The coconut cream cheese frosting enhances the cupcake so that every bite is simply sweet and exotic, leaving a hint of flavor.
In my humble opinion, it’s the ultimate coconut cupcake recipe.
More divine treats with cream cheese frosting
- Red Velvet Cupcakes with Cream Cheese Frosting
- Carrot Cake Cupcakes
- Apple Carrot Cupcakes
- Pumpkin Pie with Cream Cheese Frosting
- Chocolate Mint Cupcakes
From the editors of Simply Recipes
Coconut Cupcakes with Coconut Cream Cheese Frosting
These can be rounded off wonderfully with some freshly cut pineapple (not from a can) or even mango.
We recommend using full-fat coconut milk as using light coconut milk will affect the flavor.
ingredients
Cupcake ingredients
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3/4 Cup unsalted butterroom temperature
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1 1/4 cups sugar
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3 eggsroom temperature
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1 Cup Canned coconut milk (full fat is best)
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1 teaspoon vanilla extract
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2 1/4 cups flour
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1 teaspoon Salt
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1 teaspoon baking powder
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1/2 Cup sweetened dried coconut
For the coconut cream cheese frosting:
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1/2 Cup (1 double crochet) butterroom temperature
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8th ounces (1 packet) Philadelphia cream cheeseroom temperature
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1/2 to 1 Cup Powdered sugar, sieved
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1/4 Cup sweetened dried coconut
method
First bake the cupcakes:
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Preheat the oven:
Set your oven to 350°F.
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Beat butter and sugar:
Beat the butter until light and fluffy, about 3 minutes. Add sugar and beat until light and fluffy, 3 minutes more, scraping sides halfway through to ensure even mixing.
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Beat in the eggs one at a time:
Add the eggs one at a time, beating each for 30 seconds. Be sure to scrape the sides after each egg to ensure even mixing.
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Combine the dry ingredients:
Whisk together the flour, salt and baking powder in a bowl.
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Combine the coconut milk and vanilla:
In a separate bowl, stir together 1 cup of a well-shaken can of coconut milk and 1 teaspoon of vanilla.
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Combine the dry and ingredients:
Add 1/3 of the dry ingredients to the butter and sugar mixture and mix, then add 1/2 of the coconut milk mixture.
Continue alternating with the wet and dry mixture and finish with the dry. Stop mixing once the ingredients are incorporated; don’t overmix!
Fold in the sweetened coconut flakes.
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Fill the cupcake liners:
Line muffin cases with muffin paper. Scoop the batter about halfway to three quarters into the cupcake papers.
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Bake:
Bake for 18 to 22 minutes, rotating the pan after the first 15 minutes to ensure even baking.
Check with a toothpick if the cupcakes are done. If the toothpick comes out clean, they’re done.
Let the cupcakes cool in the pan for a minute or two, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the cream cheese frosting:
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Beat cream cheese and butter:
Beat the cream cheese for a minute. Then add the butter and beat for another 3 minutes. Scrape the sides and bottom of the bowl.
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Add powdered sugar:
Slowly add the powdered sugar, tasting as you go. Add more sugar until you reach the sweetness you want.
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Add the coconut and spread on cupcakes:
Fold in the coconut. Spread on the cooled cupcakes. Sprinkle some extra coconut flakes on top to serve.
| nutritional information (per serving) | |
|---|---|
| 311 | calories |
| 20g | Fat |
| 31g | carbohydrates |
| 4g | protein |
