Delicious Coconut Cream Cupcakes Recipe

Craving an island-inspired dessert that’s both elegant and crowd-pleasing? Coconut Cream Cupcakes deliver everything you love about coconut in a tender, fluffy cake topped with silky coconut frosting.

With coconut milk and real shredded coconut in the batter, a creamy coconut filling, and a swirl of coconut buttercream, these cupcakes offer triple the coconut flavor in every bite.

Easy to make and even easier to devour, they’re ideal for birthdays, showers, or simply brightening up a regular day with a taste of the tropics.

Ingredients Checklist

Gathering the right ingredients is the secret to light, flavorful, bakery-quality coconut cupcakes. Here’s what you need for cupcakes, filling, and frosting.

For the Cupcakes:

• 1½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon fine salt

• ½ cup (113g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon coconut extract (optional, for extra flavor)

• ½ cup (120ml) full-fat canned coconut milk, well-shaken

• ⅓ cup (80ml) sour cream or plain yogurt, room temperature

• ½ cup (40g) sweetened shredded coconut

For the Coconut Cream Filling:

• ⅓ cup (80ml) coconut cream (from the top of a can of chilled coconut milk)

• 2 tablespoons powdered sugar

For the Coconut Buttercream:

• ½ cup (113g) unsalted butter, softened

• 2 cups (240g) powdered sugar, sifted

• 2–3 tablespoons coconut milk (add as needed for texture)

• ½ teaspoon coconut extract

• Pinch of salt

For Garnish:

• ¼ cup toasted shredded coconut or coconut flakes

Equipment:

• 12-cup muffin tin

• Cupcake liners

• Hand or stand mixer

• Mixing bowls and spatula

• Piping bag and large round or star tip (for filling and frosting)

• Cupcake corer or small knife

• Cooling rack

Step-by-Step Instructions

1. Prepare the Pan and Ingredients
Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners. Bring all cold ingredients to room temperature for best results.

2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar
In a large bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.

4. Add Wet and Dry Ingredients Alternately
On low speed, add half the dry mixture, then all the coconut milk and sour cream. Add remaining dry mixture. Beat just until smooth—do not overmix. Fold in shredded coconut.

5. Fill and Bake
Divide batter evenly among liners, filling each ⅔ full. Bake 16–20 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to rack to cool completely.

6. Prepare the Filling
Mix coconut cream and powdered sugar until smooth. If too runny, refrigerate briefly to thicken. Core the center of each cooled cupcake with a cupcake corer or small paring knife. Pipe or spoon filling into each cavity.

7. Make Coconut Buttercream
Beat butter until creamy. Gradually add powdered sugar, coconut milk, coconut extract, and salt, beating until fluffy and spreadable. If needed, add more milk or sugar to reach the right texture.

8. Frost and Decorate
Pipe a swirl of coconut buttercream onto each cupcake. Sprinkle generously with toasted coconut for flavor and crunch.

Tips for Perfect Results

Starting with room temperature ingredients gives a uniform, tender crumb. Don’t overmix after adding the dry ingredients; this ensures your cupcakes stay light.

Use full-fat coconut milk for richness—shake the can well to blend the cream and liquid. For best texture, let the cupcakes cool fully before filling and frosting.

Toast coconut flakes for garnish by baking at 325°F (163°C) for 4–6 minutes until golden, stirring once for even color.

Serving Suggestions

Serve coconut cream cupcakes at room temperature for maximum flavor and softness. Garnish with toasted coconut, a fresh berry, or a tiny wedge of pineapple for a tropical twist.

Pair with coconut iced coffee, a mango smoothie, or hibiscus tea for a summer-inspired treat. For a dessert platter, top with a maraschino cherry or edible flower for visual appeal.

Storage Instructions

Cupcakes can be baked and cooled up to 2 days in advance. Store unfrosted, filled, or unfilled in an airtight container at room temperature.

Frosted cupcakes can be refrigerated in a covered container up to 4 days—bring to room temperature before serving for the best texture.

Freeze unfilled cupcakes up to 2 months, wrapped tightly; thaw at room temperature and add filling and frosting just before serving.

Final Thoughts

Coconut cream cupcakes are a tropical delight—soft, fragrant, and full of creamy coconut flavor. With these clear steps, smart baking tips, and creative serving ideas, you’re set to bake cupcakes that will impress coconut fans and new converts alike.

Brighten any gathering or sweet craving with these irresistible treats—one bite and you’ll be transported to paradise!