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Coconut Cupcakes

Moist, tender coconut cupcakes are piled high with coconut cream cheese buttercream. These coconut cupcakes are a must-bake!
Prep Time20 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Keyword: coconut, coconut buttercream, coconut cake, coconut cream pie, coconut cupcakes
Servings: 12 cupcakes
Author: Sarah Crawford

Ingredients

For the Coconut Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 cup unsalted butter at room temperature
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large egg whites
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 1/3 cup sour cream
  • 1/4 cup coconut milk

For the Coconut Frosting

  • 3/4 cup unsalted butter at room temperature
  • 1 (8-oz) block cream cheese at room temperature
  • 5 cups powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 2 to 3 Tbsp coconut milk

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners. Whisk flour, baking powder, and salt in a bowl; set aside.
  • Beat butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed 2 to 3 minutes or until color turns a pale yellow (use a large bowl and hand mixer or whisk, if you'd like to).
  • Beat in egg whites, vanilla extract, and coconut extract.
  • Stir sour cream and coconut milk in a liquid measuring cup. Alternately beat in dry ingredients and sour cream mixture (3 additions of dry ingredients, 2 additions of sour cream mixture), starting and ending with the dry ingredients.
  • Scrape down the bowl, and beat 30 seconds more on medium speed. Divide batter between muffin cups, filling each about 2/3-full.
  • Bake 18 to 22 minutes or until the cupcake springs back when you touch the top or a toothpick inserted into the center of a cupcake comes out clean.
  • Cool completely in pan before transferring to a wire rack to cool completely before frosting.

For the Coconut Frosting

  • Add butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light and fluffy, about 2 to 3 minutes.
  • Gradually add powdered sugar, beating until smooth. Add vanilla extract and coconut extract. Beat additional 3 minutes.
  • If desired, add 2 to 3 Tbsp coconut milk, 1 Tbsp at a time, in order to reach desired consistency.