These fluffy coconut cupcakes topped with creamy cheese frosting are like little bites of sunshine. They are sweet, light, and oh-so-delicious!
You’ll love how the creamy frosting balances the coconut flavor perfectly. I can’t resist adding a sprinkle of coconut on top—makes them look cute and taste even better! 🥥💖
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cupcakes. If you’re looking for a gluten-free option, consider swapping it out for a 1-to-1 gluten-free flour blend. It works surprisingly well!
Sweetened Shredded Coconut: This ingredient adds a great taste and texture. You can use unsweetened shredded coconut if you prefer less sweetness or have a different coconut taste. Dried coconut flakes also make a nice alternative.
Milk: Whole milk is classic, but for a richer coconut flavor, use coconut milk. Almond or oat milk are great dairy-free options too. Just make sure they’re unflavored!
Cream Cheese: For the frosting, if you’re not a fan of cream cheese, mascarpone cheese can be a lovely substitute for a fresher taste. You can also try a dairy-free cream cheese alternative if needed.
How Can You Achieve Fluffy Cupcakes?
Creating light and fluffy cupcakes starts with proper mixing techniques. Be sure to cream the butter and sugar well, which helps to incorporate air into the mixture. The key is to beat them together until it’s light in color and fluffy in texture.
- Mix the butter and sugar at medium speed for about 3-5 minutes.
- When adding eggs, do so one at a time, ensuring each is fully mixed before adding the next.
- Gently fold in the dry ingredients and coconut; avoid over-mixing to keep the cupcakes tender.
And remember, letting your cupcakes cool completely before frosting is important for a flawless finish!
How to Make Coconut Cupcakes With Cream Cheese Frosting
Ingredients You’ll Need:
For The Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sweetened shredded coconut
- 1/2 cup milk (whole or coconut milk)
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For The Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup sweetened shredded coconut (optional, for topping)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 18-20 minutes to bake. Don’t forget to let the cupcakes cool for a bit before frosting them. Overall, you’ll be looking at about an hour from start to finish (including cooling time). It’s a fun and easy baking adventure!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a cupcake tin with paper liners. This will make it easy to remove the cupcakes once they’re baked.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer to cream them together until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Add Eggs and Vanilla:
Crack in the eggs, one by one, mixing well after each addition. Then, stir in the vanilla extract. This adds a lovely flavor to the cupcakes!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly mixed throughout the flour, which helps your cupcakes rise nicely.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start with some dry, then some milk, mixing until everything is just combined. Be careful not to overmix—this will help your cupcakes stay light!
6. Fold in the Coconut:
Gently fold in the shredded coconut using a spatula. This will give your cupcakes that delicious coconut flavor throughout the batter.
7. Fill the Liners:
Now it’s time to fill the cupcake liners! Divide the batter evenly, filling each liner about 2/3 full. This leaves room for the cupcakes to rise while baking.
8. Bake the Cupcakes:
Place the cupcake tin in the preheated oven and bake for 18-20 minutes. To check if they’re done, stick a toothpick into the center of a cupcake. If it comes out clean, they’re ready! Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. Make the Cream Cheese Frosting:
While your cupcakes are cooling, prepare the frosting! In a large bowl, beat the softened cream cheese and butter together until smooth. This typically takes about 2 minutes.
10. Add Powdered Sugar:
Gradually add in the powdered sugar, mixing until it’s all well combined and fluffy. Stir in the vanilla extract for extra flavor.
11. Frost the Cupcakes:
Once the cupcakes have completely cooled, generously frost them with the cream cheese mixture using a knife or spatula. Get creative with how you spread it!
12. Add Coconut Topping:
If you’d like, sprinkle some additional shredded coconut on top of the frosted cupcakes for a pretty finish. It also adds a lovely extra crunch!
Enjoy your delicious coconut cupcakes with cream cheese frosting! They’re perfect for any occasion!
Can I Use Unsweetened Coconut Instead of Sweetened?
Yes, you can use unsweetened shredded coconut if you prefer a less sweet option. Just keep in mind that the cupcakes may be less sweet overall, so you might want to adjust the sugar in the recipe by a couple of tablespoons to compensate for the difference in sweetness.
How Can I Make These Cupcakes Gluten-Free?
To make gluten-free coconut cupcakes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your blend contains xanthan gum, or add 1/2 teaspoon yourself to help with the texture. The baking time should remain the same.
What’s the Best Way to Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the fridge for up to 5 days. If you want to keep them fresh for longer, freeze unfrosted cupcakes in a single layer, then transfer to a freezer-safe container for up to 3 months. Just thaw them in the fridge or at room temperature before frosting!
Can I Make the Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day ahead and store them at room temperature in an airtight container. Just make sure they cool completely before sealing. Frost them just before serving for the best texture and flavor!
