Coconut Cupcakes
Soft and moist, perfectly flavored coconut cupcakes topped with silky smooth coconut buttercream and shredded coconut.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup (158g) sifted cake flour* (DIY recipe in notes)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 large egg whites, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 3 tbsp (45g) sour cream, room temperature
- 1/2 cup (120ml) canned full-fat coconut milk, room temperature
- 1/2 cup (39g) sweetened shredded coconut
- 1 cup (226g) unsalted butter, room temperature
- 3+1/2 cup (420g) powdered sugar
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 1+1/2 tbsp whole milk OR coconut milk, room temperature
- a pinch salt, or to taste
- 1/2 cup sweetened shredded coconut
Instructions
- 1
Preheat the oven to 350°F (177ºC) and line a cupcake pan or muffin tin with standard cupcake liners.
- 2
Whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
- 3
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer with a large bowl), beat the butter on high for 2 minutes until light and creamy. Add in the sugar and beat on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the egg whites one at a time. Mix until well combined. Add in the vanilla, coconut extract, and sour cream, then mix for 1 minute on high.
- 4
Add the dry ingredients all at once and mix on low until just combined, then continue mixing while you add the canned coconut milk in a slow, steady stream. Mix until smooth, then gently fold in the shredded coconut with a rubber spatula.
- 5
Pour the batter evenly into the prepared cupcake tins and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
- 6
With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy and light (almost white) in color, about 7 minutes. Scrape down the bowl and paddle and add the powdered sugar about a cup at a time and mix on low speed until fully incorporated.
- 7
Add the coconut extract, vanilla, milk, and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.
- 8
When the cupcakes are fully cooled, prepare a piping bag with Wilton Tip 1A (or snip off 1/2 inch opening) and fill it with coconut buttercream. Add the shredded coconut topping into a small bowl, if using. Pipe a swirl onto each cupcake, then gently dip the frosted cupcake into the shredded coconut.