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Homemade coconut cream cupcakes recipe with coconut frosting and toasted coconut flakes on a white kitchen counter, shot from above.

Coconut Cream Cupcakes Recipe

Moist, fluffy coconut cream cupcakes recipe made with coconut milk and topped with rich coconut cream frosting. A tropical dessert with authentic flavor and homemade charm.
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Course: Dessert
Cuisine: American, Homemade, Tropical
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling & Frosting Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 310kcal
Cost: $10

Equipment

  • 1 12-cup muffin tin Non-stick or lined with paper cupcake liners
  • 12 Paper liners White or tropical colors for easy release
  • 2–3 Mixing bowls Large for batter, medium for dry mix, small for frosting
  • 1 Electric mixer For creaming butter & sugar, smooth batter
  • 1 Wire rack Ensures cupcakes cool evenly before frosting
  • 1 piping bag (optional) Optional – for bakery-style frosting swirls
  • 1 set Measuring cups & spoons Accuracy for dry and wet ingredients

Ingredients

For Cupcakes

  • 1 ½ cups All-purpose flour spoon & level for accuracy
  • 1 cup Granulated sugar balances coconut flavors
  • ½ cup Unsalted butter, softened room temperature
  • 2 large Eggs room temperature
  • ¾ cup Coconut milk full-fat canned preferred
  • 1 teaspoon Vanilla extract enhances flavor
  • 1 ½ teaspoon Baking powder for rise
  • ½ teaspoon Salt flavor balance
  • ½ cup Sweetened shredded coconut toasted for extra flavor

For Coconut Cream Frosting

  • ½ cup Unsalted butter, softened room temperature
  • 4 cups Powdered sugar sifted
  • ½ cup Coconut cream full-fat for richness
  • 1 teaspoon Vanilla extract flavor balance
  • ¼ cup Toasted coconut flakes garnish

Instructions

  • Preheat oven to 350°F and line muffin tin with liners.
  • Toast shredded coconut until golden, set aside.
  • Beat butter and sugar until fluffy (3–4 minutes).
  • Add eggs one at a time, then vanilla.
  • Alternate flour mix and coconut milk into batter.
  • Gently fold in toasted coconut.
  • Fill liners ¾ full, bake 18–22 minutes.
  • Let cupcakes cool completely on wire rack.
  • Beat frosting ingredients, pipe or spread on cupcakes.
  • Top with toasted coconut flakes.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 70g | Calories: 310kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 160mg | Potassium: 120mg | Fiber: 1g | Sugar: 32g | Vitamin A: 350IU | Calcium: 30mg | Iron: 1.2mg