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.

Course Dessert

Cuisine American

Keyword Coconut Cupcakes with Coconut Cream Cheese Frosting

Prep Time 30

Cook Time 25

Cooling: 2

Total Time 2 55

Servings 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