Sweet Coconut Cupcakes

Sweet Coconut Cupcakes


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If you’re looking for a simple dessert to whip up before your next holiday party, these are perfect. The coconut gives them an edge over plain vanilla cupcakes. They are fluffy and light and the toasted coconut on top takes these to another level.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

10 servings


  • 1 ⅛ C. all-purpose flour
  • ¾ C. granulated sugar
  • ⅔ C. whole milk
  • ½ stick of butter, softened
  • 2 tsp. coconut oil, melted
  • ½ tsp. vanilla extract
  • ½ tsp. coconut extract
  • 1 ½ large eggs
  • ¼ C. shredded coconut
  • ¼ C. shredded coconut, toasted
  • 2 C. vanilla buttercream frosting

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Preheat the oven to 350 degrees. In a standing mixer, cream the sugar and butter until it’s fluffy. Slowly add in the eggs while beating. Add in the vanilla and coconut extracts and continue to beat. Combine the flour, salt, and baking powder in a separate bowl. Add some of the dry ingredients and some of the milk and beat the mixture. Continue doing this until everything is combined. Fold in the coconut and pour the batter into a prepared muffin tin. Bake the cupcakes for 15 minutes. Let them cool for ten minutes and pipe the buttercream frosting on top. Dust the cupcakes with the toasted coconuts.

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