Easy Coconut Cupcakes Recipe

5 from 8 votes

Coconut Cupcakes from scratch with an easy fluffy coconut frosting - this is the best cupcake ever.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 259kcal

Cost: $8

Preheat oven to 350°F. Line cupcake pans with cupcake liners.
Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
Using a hand mixer, cream sugar into softened butter until fluffy, about 1-2 minutes. Beat in eggs, one at a time, then mix in vanilla extract.
Add dry ingredients alternately with the coconut milk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
Stir in ½ cup shredded sweetened coconut.
Pour batter into prepared pans and bake approximately 12-18 minutes, or until a toothpick comes out clean. Cool completely before removing and frosting.
To make the frosting, beat butter in a large bowl with a hand mixer until smooth.
Slowly beat in powdered sugar until crumbly. Beat in salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.

This recipe is different than the original, which used cake mix. Find that recipe here.
Canned Coconut Milk can be found in the Asian foods aisle. You can substitute refrigerated coconut milk (a nondairy drink) but your result won’t be as coconut-y of a flavor.
Be sure to use room temperature ingredients for the best cupcakes.
Store cupcakes loosely covered on the counter or freeze in an airtight container.