Coconut Cupcakes with Coconut Cream Cheese Frosting

These ultimate coconut cupcakes with coconut cream cheese frosting are packed with coconut milk, shredded coconut, coconut rum, and coconut extract for a rich, coconut-packed flavor. Topped with creamy coconut cream cheese frosting, they’re perfect for any coconut lover.

Coconut Cupcakes with Cream Cheese Frosting: A Coconut Lover’s Dream

Many coconut cupcake recipes are coconut in name only. They top the cupcakes with shredded coconut, and that’s about where the coconut flavor ends. My recipe is different—coconut shows up in multiple forms, from extract to coconut milk, shredded coconut, and even coconut rum. The result is a cupcake that’s bursting with coconut flavor, no question about it.

The frosting is a coconut cream cheese base, which is both traditional (the cream cheese part) and delicious. The tanginess of the cream cheese pairs perfectly with the sweet coconut cake. I top it off with a generous sprinkle of shredded coconut to add a little texture and sweetness, but nothing overwhelming.

This is an easy, moist, and festive coconut cupcake that deserves a spot in your dessert rotation. It’s simple but full of flavor, and it’ll make any occasion feel a little more special.

Why I Love This Recipe

• It’s one of those cupcakes where you can actually taste the coconut in every bite.
• The combo of cream cheese and coconut in the frosting makes it the perfect balance of rich and light.
• It’s a surprisingly simple recipe that feels like a treat every time.

Ingredients 

These are the ingredients used to make both the cupcakes and the frosting:

• All-purpose flour: Forms the base of the cupcake batter.
• Baking powder: Helps the cupcakes rise and become light and fluffy.
• Salt: Balances out the sweetness and enhances the coconut flavor.
• Egg whites (3 large, room temperature): Gives structure to the cupcakes and keeps them moist.
• Unsweetened full-fat coconut milk: Adds richness and depth of coconut flavor to the cupcakes.
• Coconut rum (such as Malibu): Infuses the cupcakes with a subtle coconut flavor.
• Coconut extract: Used in both the cupcakes and the frosting to deepen the coconut flavor.
• Granulated sugar: Sweetens the cupcakes and helps them brown.
• Unsalted butter (softened): Provides moisture and richness in the cupcake crumb and frosting.
• Sweetened, shredded coconut: Mixed into the cupcakes for texture and topped on the cupcakes for a finishing touch.
• Cream cheese (full fat, softened): Forms the base of the frosting and gives it a creamy texture.
• Confectioners’ sugar: Sweetens and thickens the frosting to the right consistency.

How to Make Coconut Cupcakes with Coconut Cream Cheese Frosting

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Prep the Muffin Tin)
  Preheat your oven to 350° F. Line a regular-sized muffin tin with cupcake papers so you’re ready to go.
• Step Two (Mix the Dry Ingredients)
  In a small bowl, sift together the flour, baking powder, and salt. Set this aside for later.
• Step Three (Combine the Wet Ingredients)
  In a pourable measuring cup, mix together the egg whites, coconut milk, coconut rum, and coconut extract. Set this aside too.
• Step Four (Cream the Butter and Sugar)
  In a stand mixer, beat together the sugar and butter on medium speed for about 4 minutes until it’s light and fluffy.
• Step Five (Combine Everything)
  Now, slowly add your dry ingredients and wet ingredients, alternating between the two (start and end with the dry). Do this in three additions. Once it’s all combined, fold in the shredded coconut. Don’t over-mix!
• Step Six (Fill the Muffin Tin)
  Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full. Bake for about 25 minutes, or until a toothpick comes out clean. Let them cool in the tin for about 5 minutes before removing them to cool completely.
• Step Seven (Make the Frosting)
  Beat together the cream cheese and butter in the mixer for about 4 minutes until it’s smooth. Add in the coconut extract and powdered sugar, and mix until it’s all blended together.
• Step Eight (Frost and Garnish)
  Spread the frosting on each cupcake and top with shredded coconut.
• Tip
  Keep these cupcakes in the fridge until you’re ready to serve them.

Recipe Tips

Here are some tips to help you make the best coconut cupcakes:

• Make sure your ingredients are at room temperature (like the butter, eggs and cream cheese) for the best texture and even mixing.
• Don’t over-mix the batter—fold in the coconut gently to keep the cupcakes light and fluffy.
• If you want a stronger coconut flavor, you can add a bit more coconut extract to the batter or frosting.
• For a fun twist, try using colored coconut flakes (fun for Easter) or adding a few extra toppings like chocolate chips or a drizzle of caramel.

Storage and Freezing for Coconut Cupcakes

To keep your coconut cupcakes fresh, here’s what you can do:

• Store the cupcakes in an airtight container at room temperature for up to 3 days.
• If you need to store them longer, keep them in the fridge for up to a week. Just let them come to room temperature before serving.
• To freeze, wrap the cooled cupcakes tightly in plastic wrap and foil, then store them in a freezer bag. They’ll keep well for up to 3 months. Thaw at room temperature and frost when ready to serve.

Frequently Asked Questions

• Can I substitute the coconut milk with regular milk? For the best coconut flavor and texture, I recommend using full-fat canned coconut milk. Substituting with regular milk will alter the taste and consistency of the cupcakes.
• Can I add nuts to this recipe? Yes. Adding chopped nuts like almonds, pecans and macadamia nuts will add a nice crunch. Just fold them into the batter with the shredded coconut.
• Can I omit the shredded coconut from the batter? Yes, you can omit the shredded coconut from the batter if you prefer. However, it contributes to the texture and flavor, so consider adding a bit more coconut extract to compensate.
• Can I use a different frosting instead of cream cheese frosting? While the coconut cream cheese frosting complements the coconut flavor well, you can substitute it with whipped cream frosting or a buttercream frosting of your choice.

More Coconut Recipes To Make

Here are a few more of my ultimate coconut recipes you’re going to love to making:

• Pineapple Coconut Cake
• Pineapple Coconut Cream Pie
• Pina Colada Cupcakes with Coconut Whipped Cream
• Coconut Lemon Loaf
• Toasted Coconut Cake
• Coconut Peach Crisp
• Coconut Pineapple Cupcakes

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Print Recipe

5 from 5 votes

Coconut Cupcakes with Coconut Cream Cheese Frosting

These coconut cupcakes are loaded with coconut flavor, thanks to coconut milk, shredded coconut, coconut rum, and coconut extract. The moist, fluffy cupcakes are topped with creamy coconut cream cheese frosting and a sprinkle of shredded coconut, making them a perfect treat for any occasion, from birthdays to holiday celebrations. Easy to make and full of coconut goodness, these cupcakes will satisfy any coconut lover's craving.

Prep Time30 minutes mins

Cook Time25 minutes mins

Cooling:2 hours hrs

Total Time2 hours hrs 55 minutes mins

Course: Dessert

Cuisine: American

Keyword: Coconut Cupcakes with Coconut Cream Cheese Frosting

Servings: 12 cupcakes

Calories: 388kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring.
• mixing bowls For mixing wet ingredients.
• Muffin Tin For baking the cupcakes, lined with cupcake papers.
• Stand Mixer or hand mixer. To cream butter and sugar, and beat the frosting.
• cooling rack To cool the cupcakes before frosting.
• Sieve For sifting the dry ingredients.

Ingredients

Cupcake:

• 1-3/4 cups all-purpose flour
• 2 tsps. baking powder
• 1/2 tsp. table salt
• 3 egg whites (from 3 large eggs) or 1/3 cup liquid egg whites - room temperature
• 1/2 cup full-fat unsweetened coconut milk
• 1/4 cup coconut rum (such as Malibu)
• 2 tsps. coconut extract
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter room temperature
• 1 cup sweetened, shredded coconut plus more for topping the frosted cupcake

Frosting:

• 8 oz. full-fat cream cheese room temperature
• 1/2 cup unsalted butter room temperature
• 1 tsp. coconut extract
• 2 cups confectioners' sugar

Instructions

• Preheat the oven to 350° F and line a regular-sized muffin tin with cupcake papers.
• In a small bowl, sift together the flour, baking powder, and salt. Set aside.
  1-3/4 cups all-purpose flour, 2 tsps. baking powder, 1/2 tsp. table salt
• In a pourable measuring cup, combine the egg whites, coconut milk, coconut rum, and coconut extract.
  3 egg whites (from 3 large eggs), 1/2 cup full-fat unsweetened coconut milk, 1/4 cup coconut rum, 2 tsps. coconut extract
• In a stand mixer, cream together the sugar and butter until light and airy, about 4 minutes on medium speed. Gradually add the dry and wet ingredients alternately, starting and ending with the dry ingredients, in three additions. Mix in the shredded coconut until fully combined, being careful not to over-mix the batter.
  3/4 cup granulated sugar, 1/2 cup unsalted butter, 1 cup sweetened, shredded coconut
• Fill each prepared muffin cup about ⅔ full with batter. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before removing and cooling completely on a wire rack.
• To make the frosting, beat the cream cheese and butter with a mixer until smooth, about 4 minutes. Add the coconut extract and powdered sugar, and beat until well combined. Spread the frosting on each cooled cupcake and top with shredded coconut.
  8 oz. full-fat cream cheese, 1/2 cup unsalted butter, 1 tsp. coconut extract, 2 cups confectioners' sugar

Notes

Tip: Keep the cupcakes refrigerated until ready to serve.

For optimal outcomes when making these coconut cupcakes with coconut cream cheese frosting, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition

Nutrition Facts

Coconut Cupcakes with Coconut Cream Cheese Frosting

Amount Per Serving (95 g)

Calories 388 Calories from Fat 222

% Daily Value*

Fat 24.7g38%

Saturated Fat 15.8g99%

Polyunsaturated Fat 0.9g

Monounsaturated Fat 6.2g

Cholesterol 63mg21%

Sodium 340mg15%

Potassium 68mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 36g40%

Protein 3g6%

Vitamin A 188IU4%

Vitamin C 1mg1%

Calcium 72mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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