Coconut Cupcakes Recipe

Introduction

These Coconut Cupcakes are moist, fluffy, and bursting with tropical flavor. Perfect for any occasion, they combine shredded coconut with a hint of vanilla for a delightful treat that’s easy to make at home.

Ingredients

• 150 g Granulated sugar
• 113 g Unsalted butter
• 2 Eggs (room temperature)
• 2 teaspoons Vanilla extract
• 125 g All purpose flour
• 90 g Shredded coconut
• ½ teaspoon Baking powder
• ½ teaspoon Salt
• 120 g Whole Milk (room temperature, can be substituted with high fat coconut milk)
• ½ teaspoon Baking soda
• ½ teaspoon White vinegar

Instructions

1. Step 1: Preheat your oven to 175°C (350°F) and line a cupcake pan with paper liners.
2. Step 2: In a large bowl, cream together the granulated sugar and unsalted butter until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the all purpose flour, shredded coconut, baking powder, and salt.
5. Step 5: In a small cup, combine the baking soda and white vinegar to activate, then add to the whole milk mixture.
6. Step 6: Alternately add the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
7. Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Step 8: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use high fat coconut milk instead of whole milk for a richer coconut flavor.
• Top with cream cheese frosting and a sprinkle of toasted coconut for added texture and taste.
• Make sure all ingredients are at room temperature for the best texture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Before serving, bring cupcakes to room temperature or warm slightly to enjoy their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried coconut instead of shredded coconut?

Shredded coconut works best for texture and moisture. Dried coconut flakes may alter the moistness and texture of the cupcakes.

Why is white vinegar added to the recipe?

The white vinegar reacts with baking soda to help the cupcakes rise and become light and tender.

Coconut Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 153 reviews

These Coconut Cupcakes are moist, tender, and packed with rich coconut flavor. Made with shredded coconut and a hint of vanilla, they offer a tropical twist on a classic cupcake. Topped with a creamy frosting, these treats are perfect for any occasion and are sure to delight coconut lovers.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 150 g Granulated sugar
• 113 g Unsalted butter
• 2 Eggs (room temperature)
• 2 teaspoons Vanilla extract
• 125 g All purpose flour
• 90 g Shredded coconut
• ½ teaspoon Baking powder
• ½ teaspoon Salt
• 120 g Whole Milk (room temperature, can be substituted with high fat coconut milk)
• ½ teaspoon Baking soda
• ½ teaspoon White vinegar

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners or lightly grease the cups to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air for a tender crumb.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and shredded coconut.
5. Mix Wet Ingredients: In another small bowl, combine the whole milk and white vinegar. Let this sit for a few minutes to create a buttermilk substitute that adds moisture and tenderness.
6. Incorporate Dry and Wet: Gradually add the dry ingredients to the creamed mixture alternately with the milk-vinegar mixture beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
7. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
8. Bake: Place the cupcake pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Frost as desired before serving.

Notes

• Allow eggs and milk to come to room temperature before mixing to ensure even incorporation.
• Substituting whole milk with high-fat coconut milk enhances the coconut flavor and adds richness.
• Do not overmix the batter to keep the cupcakes light and fluffy.
• The white vinegar reacts with baking soda to help the cupcakes rise and become tender.
• These cupcakes can be topped with coconut-flavored frosting or a simple buttercream for extra indulgence.

Keywords: coconut cupcakes, shredded coconut cupcakes, vanilla coconut cupcakes, moist cupcakes, tropical cupcakes