Coconut Cream Cupcakes

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Coconut Cream Cupcakes

I first made these Coconut Cream Cupcakes on a whim after spotting a lonely can of coconut milk in the back of my pantry and realizing I hadn’t made anything coconutty in far too long. I wasn’t aiming for anything fancy—just a quick sweet treat for the kids after school. But oh my, I had no idea what I was in for. The cupcakes turned out so fluffy, with the most irresistible coconut flavor, and the creamy coconut frosting? Absolute heaven. That first batch disappeared so fast I had to bake another one the next day just so my husband could try them.

Since then, these cupcakes have become a household staple. I’ve taken them to school bake sales, served them at family brunches, and even made mini versions for birthday parties. Every single time, I get asked for the recipe. What I love most is how deceptively easy they are to make. You don’t need fancy equipment or a mile-long ingredient list. Just simple pantry staples and a love for coconut.

There’s something so comforting and nostalgic about these cupcakes, yet they feel special enough to bring out for celebrations. And when your kitchen starts to smell like a tropical bakery while they’re baking—well, that’s just the cherry on top. If your family is anything like mine, don’t expect leftovers!

Questions I Often Get Asked About This Recipe

Can I make these cupcakes ahead of time?
Yes! The cupcakes can be baked a day ahead and stored in an airtight container. Frost them just before serving for the freshest texture.

Do I have to use canned coconut milk?
Canned full-fat coconut milk gives the richest flavor and moist texture. Carton coconut milk is too thin and won’t work the same.

Can I freeze the cupcakes?
Unfrosted cupcakes freeze beautifully. Let them cool, wrap tightly, and freeze for up to 2 months. Thaw at room temperature and frost when ready to serve.

Is there a dairy-free option?
Absolutely. Use a dairy-free butter substitute and ensure the coconut cream used for the frosting is full-fat and unsweetened.

Can I toast the coconut for the topping?
Toasted coconut adds a lovely crunch and depth of flavor—just keep an eye on it in the oven to prevent burning.

What You Need to Make Coconut Cream Cupcakes

For the Cupcakes:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ tsp coconut extract (optional but recommended)

½ cup canned full-fat coconut milk

½ cup shredded sweetened coconut

For the Frosting:

½ cup unsalted butter, softened

½ cup coconut cream (thick portion from chilled canned coconut milk)

2 ½ cups powdered sugar

½ tsp vanilla extract

Pinch of salt

For Garnish:

Shredded coconut (sweetened or unsweetened, toasted or plain)

Special Equipment:

Muffin tin with liners

Electric hand mixer or stand mixer

Cooling rack

How to Make Coconut Cream Cupcakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla and coconut extracts.

Alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry. Fold in shredded coconut.

Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack before frosting.

To make the frosting, beat butter and coconut cream together until smooth. Gradually mix in powdered sugar, vanilla, and salt until fluffy.

Frost cooled cupcakes and top with extra shredded coconut.

Tips for Making the Best Coconut Cream Cupcakes

Chill your coconut milk overnight and only use the thick cream on top for the frosting—it makes it rich and stable.

Don’t overmix the batter, especially after adding the flour. A gentle hand keeps the cupcakes tender.

If your coconut cream is too runny, add more powdered sugar or chill the frosting before piping.

Toasted coconut sprinkled on top gives a beautiful golden contrast and a little crunch.

You can also use a piping bag to make the cupcakes look bakery-style, but a simple swirl with a butter knife works just as well.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “My family devoured these! I made them for a Sunday dinner and everyone went back for seconds. The frosting is to die for!” – Julia M.

⭐️⭐️⭐️⭐️ “Great flavor and super moist. I think I’ll toast the coconut next time for extra crunch. Otherwise, a keeper!” – Brian T.

⭐️⭐️⭐️⭐️⭐️ “So easy to make and came out perfect. I made a double batch for a baby shower and they were a huge hit!” – Tasha L.

⭐️⭐️⭐️⭐️ “Loved them but found the frosting a tad sweet for my taste. Will cut back the sugar next time. Still delicious!” – Amber D.

⭐️⭐️⭐️⭐️⭐️ “This recipe is fantastic. Perfect balance of coconut without being overpowering. Definitely adding to my regular rotation!” – Rachel W.

Printable Recipe

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