Coconut Cupcakes
Soft and moist, perfectly flavored coconut cupcakes topped with silky smooth coconut buttercream and shredded coconut.
Servings 15 cupcakes
Ingredients
Coconut Cupcakes
- 1 1/2 Cups (158g) sifted cake flour* DIY recipe in notes
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup (113g) unsalted butter, room temperature
- 3/4 Cup (150g) granulated sugar
- 2 large egg whites, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 3 Tbsp (45g) sour cream, room temperature
- 1/2 Cup (120ml) canned full-fat coconut milk, room temperature
- 1/2 Cup (39g) sweetened shredded coconut
Coconut Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 1 1/2 Tbsp whole milk OR coconut milk, room temperature
- pinch of salt, or to taste
Topping
- 1/2 Cup sweetened shredded coconut
Instructions
Make the Coconut Cupcakes
- Preheat the oven to 350°F (177ºC) and line a cupcake pan or muffin tin with standard cupcake liners.
- Whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer with a large bowl), beat the butter on high for 2 minutes until light and creamy. Add in the sugar and beat on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the egg whites one at a time. Mix until well combined. Add in the vanilla, coconut extract, and sour cream, then mix for 1 minute on high.
- Add the dry ingredients all at once and mix on low until just combined, then continue mixing while you add the canned coconut milk in a slow, steady stream. Mix until smooth, then gently fold in the shredded coconut with a rubber spatula.
- Pour the batter evenly into the prepared cupcake tins and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
Make the Coconut Buttercream
- With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy and light (almost white) in color, about 7 minutes. Scrape down the bowl and paddle and add the powdered sugar about a cup at a time and mix on low speed until fully incorporated.
- Add the coconut extract, vanilla, milk, and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.
Assembly
- When the cupcakes are fully cooled, prepare a piping bag with Wilton Tip 1A (or snip off 1/2 inch opening) and fill it with coconut buttercream. Add the shredded coconut topping into a small bowl, if using. Pipe a swirl onto each cupcake, then gently dip the frosted cupcake into the shredded coconut.
Notes
*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need.
Make Ahead Tips:
- The coconut cupcakes can be baked, cooled, covered in plastic wrap and stored at room temperature up to one day ahead of decorating. Alternatively you can freeze the cupcakes for up to 2 months before thawing at room temperature.
- The coconut buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.