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Moist coconut cupcakes with a secret ingredient to keep them extra soft and tender with a sweet coconut cream cheese frosting.
You know I take my cake recipes pretty seriously. If you have read my coconut cake recipe, you will know how many coconut cakes I made in the quest for the perfect coconut cake recipe. I tried all sorts of methods and ingredients to get it just right!
So since Easter is right around the corner, I want to share how to make the best coconut cupcakes for all of your Spring and Easter celebrations. Every Easter we always made an Easter bunny coconut cake and since I am the “coconut lover” in the family, I would sneak so many pieces!
Coconut Cupcake Ingredients:
Coconut Cupcake:
- Cake flour – Gives structure while keeping cupcakes light
- Baking powder – Helps the cupcakes rise tall and fluffy
- Salt – Balances sweetness and enhances flavor
- Butter – Adds richness and a soft, tender crumb
- Sugar – Sweetens and helps create a light texture
- Eggs and Egg Whites – Bind the batter and add structure
- Buttermilk – Helps create a tender cake
- Coconut milk – Adds moisture and deep coconut flavor
- Coconut extract – Enhances and intensifies coconut taste
- Vanilla extract – Adds warmth and balances flavors
- Dry Instant Pudding Mix – The secret ingredient! You can use coconut cream pie, vanilla, or white chocolate dry pudding mix.
Coconut Cream Cheese Frosting:
- Cream cheese (full-fat) – The base of the frosting, giving it a tangy, creamy richness
- Butter (softened) – Adds structure and makes the frosting smooth and fluffy
- Powdered sugar – Sweetens and helps create a thick, spreadable consistency
- Coconut extract – Boosts the coconut flavor without overpowering the frosting
- Coconut milk or heavy cream (optional splash) – Helps loosen the frosting if needed for a smoother texture
- Shredded coconut (optional) – I love to top the coconut cupcakes with shredded coconut
The reason I love these Coconut Cupcakes is that they have just the right amount of coconut flavor and the frosting has the perfect amount of sweetness. I love to use both butter and cream cheese in the coconut frosting to offset the sweetness of the powdered sugar.
After some trial and error with the coconut frosting, I found if you want extra coconut flavor, add a little coconut creamer instead of heavy cream or milk to the frosting. It doesn’t need much to put it over the top. You can also just use coconut extract which gives that tropical coconut vibes.
I always like to sprinkle some sweetened flaked coconut on the top of each coconut cupcake so it doesn’t just look like an average vanilla cupcake. We want people to know that this a phenomenal coconut cupcake!
I am going to share my tips and tricks for making the perfect coconut cupcakes.
How to make the Best Coconut Cupcakes:
- Start with Cake Flour. Cake flour contains 7-8% gluten while All-Purpose Flour contains 10-12%. When you use cake flour in cakes, it creates a more tender texture.
- Use Baking Powder. Since there is only sugar in this cake, I use baking powder instead of baking soda. This helps the cake to rise.
- Cut butter into small cubes and to the Flour. This recipe doesn’t call for the typical cream butter and sugar together. The butter is added to the flour, baking powder, sugar, and salt mixture and beat just until coarse crumbs are formed.
- Use Egg Whites + One Egg. I tried using only egg whites and the texture was very similar to angel food cake. Adding one egg yolk added the right amount of fat and helped to make the cake extra moist.
- Use Canned Coconut Milk. I used canned full-fat unsweetened coconut milk in this coconut cake recipe. It adds the authentic, real coconut flavor we are seeking.
- Use Buttermilk. We are looking for a moist cake and there is nothing better than buttermilk to help create a tender cake.
- The Secret Ingredient is Dry Pudding Mix. Just trust me on this one! You can use coconut cream pie, vanilla, or white chocolate dry pudding mix.
Frequently Asked Questions:
Why are my cupcakes dry?
They may have been overbaked or overmixed. I recommend to check early and mix gently. Check the cupcakes with a toothpick.
Can I make these ahead of time?
Yes! They stay moist for several days when stored properly. I recommend to store coconut cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze unfrosted cupcakes for up to 2 months and frost after thawing.
What is the secret to moist coconut cupcakes?
Adding a small amount of vanilla or coconut instant pudding mix into your cupcake batter helps lock in moisture and creates a softer, richer crumb. It works because the starches in pudding mix hold onto liquid as the cupcakes bake, preventing them from drying out.
My favorite baking tools for cupcakes:
More Cupcake Recipes:
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Coconut Cupcakes
Ingredients
- 2 1/2 cups Cake Flour
- 1 3/4 cups Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup Dry Instant Pudding Mix (coconut, vanilla, or white chocolate)
- 1 cup Butter (softened, cut into cubes)
- 1 cup Canned Unsweetened Coconut Milk
- 1/3 cup Buttermilk
- 4 large Egg Whites
- 1 large Egg
- 1 to 2 teaspoons Coconut Extract
Sweet Coconut Cream Cheese Frosting:
- 1 cup Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 5 cups Powdered Sugar
- 2 Tablespoons Heavy Cream, Milk, or Cream of Coconut or Coconut Creamer
- 1 teaspoon Coconut Extract
- 1/2 cup Sweetened Flaked Coconut (for garnish)
Instructions
- Preheat oven to 350 degrees. In a stand mixer, stir together flour, baking powder, sugar, salt, and dry pudding mix.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- In a small bowl, whisk together coconut milk, buttermilk, egg whites, egg, and coconut extract. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined. Take a spatula and scrape the sides of the bowl.
- Fill cupcake or muffin pan with cupcake liners. Lightly spray cooking spray, if desired. Spoon cake batter into each cupcake liner, filling about 3/4 full.
- Bake for about 14-17 minutes. Check for doneness by placing a cake tester or toothpick in the center of the cake. Let cool.
Sweet Cream Cheese Coconut Frosting:
- In a mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Stir in powdered sugar and heavy cream, milk, coconut creamer, or cream of coconut. Add coconut extract.
- Once the cupcakes have cooled, pipe the frosting on each cupcake. Sprinkle with sweetened flaked coconut.
Nutrition information is automatically calculated, so should only be used as an approximation.
These are really good cupcakes, so light, moist and flavorful! They were a hit.
Yum so light and fluffy!! Love these cupcakes so much.
I made these the other day for the first time. My kids are used to me trying new recipes out on them. My son’s comment was “these are amazing!”. The recipe made 24 delicious cupcakes and I will definitely be making them again. Thanks for sharing such a great recipe!
How many cupcakes does this recipe make? If I wanted to make this in cake form what size pans should I use? Thanks!
I will be making these sweet little cupcakes this weekend. My little neighbor girl who is 5 years old didn’t get to have a birthday party last year because of the Covid-19 She cried, no one could come over, her mommy was pregnant and I felt so sorry for her. I told her yesterday, that I was going to give her a party now. It’s not her birthday but she has new little friends in the neighborhood so I thought it would be sweet to have something for her now. These little cupcakes will be just right for her. I will be looking through your recipes to see what else will work for that gathering. Thank you again Melissa, what a life saver you are.
Donna
That was so kind!
she will remember that when she grows up.
Way to go sweet lady????
Lsc