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Coconut Cupcakes

Aryn

Coconut cupcakes!! I would like you to meet my very favorite cupcake! The coconut cupcake holds a special place in my heart… my taste buds, stomach and my recipe collection.

I first made a coconut cupcake for a wedding I was helping with about 7 years ago and I fell in LOVE! I’ve since made this cupcake many times and played around with the recipe a lot to get the best cupcake ever!

I have also made this cupcake using gluten free baking flour and had someone tell me the was “THE BEST gluten free cupcake they had ever eaten”. They really are THAT good!

Do you want to know the secret ingredient??? Shhhh…. come closer and I will tell you….

It’s coconut cream or cooked down, reduced and concentrated coconut milk, not the refrigerated coconut milk, the canned one. You guys this is the magical ingredient! If you are concentrating the coconut milk, It does take some time to prepare but it is well worth the effort! Trader Joes and a few other brands sell the coconut cream so if you can find it than you can skip the reducing the coconut milk step and save some time! If not, then reducing the coconut milk is well worth the effort.

So here is what you will need to make these coconut cupcakes:

Makes 24 Standard Cupcakes

Instructions

  1. If making the concentrated coconut milk, you will need 3 cans of coconut milk. Pour into a sauce pot and bring to a boil then reduce to simmer and simmer for 35 minutes or until the mixtures begins to thicken and can nicely coat the back of a spoon. Be sure to stir the whole time so it doesn’t burn or boil over. Allow that mixture to cool and this step can be done a day or two ahead of time.
  2. Preheat oven to 350 F.
  3. Combine sugar, butter, eggs and vanilla in a mixing bowl. In another mixing bowl, combine the flour, baking powder, baking soda and salt.
  4. Add half of the dry mixture to the wet mixture, stir. Followed by half of the reduced coconut milk, then the remaining dry mixture, followed by the remaining coconut milk.
  5. Stir until a thick batter forms.
  6. Pour into cupcake liners in a cupcake tin,
  7. Bake for 18-20 minutes or until centers raise and feel cooked through or a toothpick can be inserted and come out clean.

For the Coconut Frosting:

Instructions for Coconut Frosting:

  1. In a mixing bowl, with a whisk attachment blend all of the ingredients together until a smooth creamy frosting forms.
  2. Frost cooled cupcakes and top with toasted coconut flakes.

Here are a few other recipes you may love:

Buttermilk Lemon Cupcakes or Cake
German Chocolate Cupcakes
Island Honey Cake

Print

Coconut Cupcakes

This is my favorite cupcake because it's super moist and has rich coconut flavor!
Course Dessert
Cuisine Dessert
Keyword Cake, Coconut, Cupcakes, Dessert, Kids Favorite
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 24 cupcakes

Ingredients

  • 2 1/2 cups Flour or Gluten Free Baking Mix
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Salted Butter melted
  • 1 3/4 cups Sugar
  • 4 Eggs
  • 1 Tablespoon Vanilla Extract
  • 2 cups Canned Coconut Cream OR Concentrated Coconut Milk If making from canned coconut milk you will need 3 cans of coconut milk to create this.
  • 1/2 cup Softened Salted Butter
  • 1/4 cup Coconut Cream or Concentrated Coconut Milk
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1 tablespoon Heavy Whipping Cream
  • 1 pound Powdered Sugar
  • Sweetened Shredded Coconut Toasted under a broiler for 1-2 minutes for until they get slightly toasted.

Instructions

  • If making the concentrated coconut milk, you will need 3 cans of coconut milk. Pour into a sauce pot and bring to a boil then reduce to simmer and simmer for 35 minutes or until the mixtures begins to thicken and can nicely coat the back of a spoon. Be sure to stir the whole time so it doesn’t burn or boil over. Allow that mixture to cool and this step can be done a day or two ahead of time.
  • Preheat oven to 350 F.
  • Combine sugar, butter, eggs and vanilla in a mixing bowl. In another mixing bowl, combine the flour, baking powder, baking soda and salt.
  • Add half of the dry mixture to the wet mixture, stir. Followed by half of the reduced coconut milk, then the remaining dry mixture, followed by the remaining coconut milk.
  • Stir until a thick batter forms.
  • Pour into cupcake liners in a cupcake tin,
  • Bake for 18-20 minutes or until a toothpick can be inserted and come out clean.
  • To make the coconut frosting:
  • In a mixing bowl, with a whisk attachment blend all of the ingredients together until a smooth creamy frosting forms.
  • Frost cooled cupcakes and top with toasted coconut flakes.
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