These easy coconut cupcakes are rich, sweet, and full of coconut flavor! They’re topped with chocolate eggs, making them a perfect Easter dessert or spring dessert! Homemade coconut cupcakes are fun, easy, incredibly simple to make!
Next to chocolate, I’m pretty sure coconut is my top weakness. Oh man, and if you mix chocolate and coconut together (like this No-Bake Chocolate Coconut Cream Pie)? I’m a straight goner.
Another weakness? Cupcakes. Strawberry Shortcake Cupcakes, Funfetti Cupcakes, Apple Pie…
Guys, it’s so bad I would actually drive over 60 miles just to get a 4-pack of cupcakes. Granted, this cupcake shop is near my sister, so I don’t actually drive that far just for cupcakes. I drive for sister bonding, hearing my niece say, “Auntie,” a little retail therapy, and then cupcakes.
But, if this cupcake shop had these sweet coconut cupcakes, I just might drive an hour for them. Luckily for me (or not-so-luckily, depending upon how you look at it), these are just a few steps away.
This coconut cupcake recipe is adapted from my Classic Coconut Cake recipe, which is probably one of the best things I’ve made. I realize I saw that a lot–like a lot a lot, but I still dream about that cake.
See, that’s the curse with blogging. Due to the amount of baked goods I make, I try to refrain from re-making the favorites, because the last thing I need is more dessert lining the kitchen counters (cue all the rolling eye emojis).
These coconut cupcakes are sweet, have an amazing texture, and are filled with coconut, almond flavor. If you are as obsessed with coconut as I am, these are a must bake!
And, are these not super cute with those malted chocolate eggs on top?? Easter is about to get real cute up in here.
Coconut for life, guys.
- 1/4 cup butter, softened
- 1/4 cup canola oil
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut milk or whole milk
- 1/4 cup coconut greek yogurt (or regular yogurt or sour cream)
- 7 ounces shredded sweetened coconut
- 8 oz cream cheese, softened to room temperature
- 3/4 cup butter, softened to room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 Tbsp heavy cream or coconut milk
- 1 1/2 - 3 cups powdered sugar (it depends upon consistency and personal preference; I generally use 2 cups)
- 7 ounces toasted coconut
-
Preheat oven to 325. Cream butter, oil, and sugar until light and fluffy, about 3-5 minutes. Add eggs, 1 at a time, scraping down the bowl after each addition. Lastly, add in the vanilla and almond extracts.
-
In a separate bowl, sift flour, baking powder, baking soda, and salt (trust me--sifting makes a big difference in the texture of your cake; you can skip the step, but your cake will not be as light and fluffy. It'll have a denser texture).
-
In a small bowl, mix coconut milk and coconut yogurt together. Then in 3 parts, alternately add the dry ingredients and the milk mix to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces coconut.
-
Fill each muffin cup to the top, and bake 25-35 minutes, until the tops are golden brown and a toothpick comes out clean.
-
Meanwhile, for the frosting, cream together cream cheese, butter, and extracts. Once smooth, add in the heavy cream, and cream until fluffy. Next, add in the confectioners sugar, 1/2 c at a time, and mix until smooth. If the frosting is too stiff, add in more cream. If it is too runny, add in more powdered sugar.
-
Lastly, when toasting the coconut, make sure you keep a weather on it. I burnt my first batch. Burned coconut does not smell like toasty coconut. Over low heat, toast the coconut in a sauce pan while stirring constantly. Honestly, the process will be done in a couple of minutes.
-
When the cupcakes are cooled, spoon on the frosting, and top with toasted coconut.
Here are some other coconut recipes you might love:
Mocha Coconut Caramel Ice Cream Sandwiches
gingembrevanille says
Michelle Verkade says