Coconut cupcakes are soft, fluffy cupcakes (with both a from-scratch recipe and the option to use a box-mix!), topped off with a cream cheese based coconut buttercream frosting and then sprinkled with lightly toasted coconut!
5 from 6 votes
Review Recipe

Coconut Cupcakes

Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12 cupcakes
Author Samantha
Course Dessert
Cuisine American
Coconut cupcakes are soft, fluffy cupcakes (made from-scratch recipe or with a boxed mix!), topped off with a cream cheese based coconut buttercream frosting and then sprinkled with lightly toasted coconut!
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  • 1/2 cup coconut milk room temperature
  • 1 Tbsp lemon juice
  • 4 Tbsp unsalted butter softened to room temperature
  • 1/3 cup canola or vegetable oil
  • 3/4 cup sugar
  • 2 eggs room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick butter softened
  • 3 oz cream cheese softened
  • 2 cups powdered sugar
  • 2-3 teaspoons coconut milk may substitute regular milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • Toasted coconut for sprinkling on top optional

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  1. Preheat oven to 350F and line a 12-count muffin tin with paper liners.
  2. Combine coconut milk and lemon juice in a large measuring glass and set aside.
  3. In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.
  4. Add eggs, one at a time, stirring well after each addition.
  5. Stir in vanilla extract.
  6. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
  7. Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined (TAKE CARE NOT TO OVER-MIX!).
  8. Evenly divide cupcake batter into prepared muffin tin.
  9. Bake on 350F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Allow cupcakes to cool completely before covering with frosting.
  1. In a large bowl using an electric mixer, cream together butter and cream cheese until smooth.
  2. Gradually add powdered sugar, until combined.
  3. Add coconut milk until desired consistency is reached (don’t add too much milk or it will be too soft to pipe onto your cupcakes).
  4. Stir in vanilla extract and coconut extract.
  5. Pipe or spread frosting onto completely cooled cupcakes.
  6. Sprinkle with toasted coconut (optional). Enjoy!

Recipe Notes

*You may substitute a box recipe for the cupcakes — Prepare according to instructions on box except stir in 1/2 teaspoon coconut extract before portioning into cupcake liners. A standard box-mix makes enough for 24 cupcakes so you will have to double the amount of frosting in order to have enough.
Nutrition Information
Calories: 328, Fat: 15g, Saturated Fat: 10g, Cholesterol: 45mg, Sodium: 85mg, Potassium: 107mg, Carbohydrates: 45g, Sugar: 32g, Protein: 3g, Vitamin A: 255%, Vitamin C: 0.6%, Calcium: 38%, Iron: 1.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword coconut cupcakes, from scratch, homemade