Coconut Cupcakes

 

Coconut Cupcakes made with coconut milk and shredded coconut for an ultra-moist, fluffy texture. Step-by-step recipe, tips, variations, and storage advice included.

Tools You’ll Need

• Muffin tin (12-cup standard size)
• Paper cupcake liners or non-stick spray
• Mixing bowls (one large, one medium)
• Whisk and rubber spatula
• Measuring cups and spoons
• Cooling rack
• Electric mixer (optional, but helps achieve a fluffy texture)

Ingredients (Makes 12 cupcakes)

• 4 large eggs
• 2 cups granulated sugar
• ½ cup unsalted butter, melted
• 1 cup coconut milk (full-fat preferred)
• 1 teaspoon vanilla extract
• 2 ½ cups sweetened shredded coconut
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line your muffin tin with cupcake liners or lightly grease it.
2. Beat eggs and sugar in a large bowl until pale, creamy, and slightly thickened.
3. Add liquids: Slowly whisk in the melted butter, coconut milk, and vanilla extract until smooth.
4. Mix dry ingredients: In a medium bowl, combine shredded coconut, flour, baking powder, and salt.
5. Combine gently: Fold the dry mixture into the wet batter just until incorporated — don’t overmix.
6. Fill tins: Spoon batter into cupcake liners, filling each about ¾ full.
7. Bake: Place in the oven for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool: Let cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Pro Tips for Success

• Room-temperature eggs whip better, giving your cupcakes a lighter texture.
• Use full-fat coconut milk for richer flavor and moisture.
• Don’t overbake — check at 20 minutes; cupcakes should spring back when lightly pressed.
• Toast a little coconut to sprinkle on top before serving for extra aroma and crunch.

Variations & Add-Ins

• Frosting idea: Top with cream cheese frosting or whipped coconut cream for a bakery-style finish.
• Citrus twist: Add 1 teaspoon of lime or lemon zest to brighten the flavor.
• Nutty version: Stir in ½ cup chopped macadamia nuts or almonds for crunch.
• Chocolate lovers: Add a handful of mini chocolate chips to the batter.

Storage & Freezing

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps for up to 5 days (best if frosted).
• Freezer: Wrap unfrosted cupcakes tightly and freeze up to 2 months. Thaw at room temperature before serving.

Nutrition (per cupcake, approximate)

• Calories: ~290
• Carbohydrates: ~38 g
• Protein: ~5 g
• Fat: ~13 g
• Fiber: ~2 g
• Sugar: ~24 g

Prep & Bake Times

• Prep time: 15 minutes
• Bake time: 20–25 minutes
• Cooling time: 30 minutes
• Total time: ~1 hour

Frequently Asked Questions

Q: Can I make these cupcakes gluten-free?
A: Yes — swap the all-purpose flour for a 1:1 gluten-free flour blend.

Q: Can I reduce the sugar?
A: You can cut sugar to 1 ½ cups without losing too much sweetness.

Q: Can I use unsweetened coconut?
A: Yes, but you may want to keep the sugar amount as written to balance flavors.

Q: How do I keep them moist for longer?
A: Store in an airtight container and avoid refrigerating unless frosted. Coconut milk and butter help lock in moisture naturally.

Final Thoughts

These Coconut Cupcakes are pure comfort in every bite — sweet, moist, and rich in tropical flavor. Whether you leave them plain for a cozy homemade treat or dress them up with frosting and toasted coconut, they’re bound to win over your family and guests. Bake a batch, take that first soft bite, and let the coconut magic do the rest.