Coconut Cupcakes Recipe With Creamy Coconut Ermine Frosting

Name: Coconut Cupcakes
Prep time: 3 h 15 min
Cook time: 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: – 3/4 cup granulated sugar; – 1-1/2 tablespoons unbleached all-purpose flour; – 5 teaspoons cornstarch; – 1/4 teaspoon kosher salt; – 3/4 cup coconut milk; – 14 tablespoons unsalted butter, at room temperature; – 2 large eggs, at room temperature; – 2/3 cup coconut milk, at room temperature; – 1-1/4 cups granulated sugar; – 1-2/3 cups unbleached all-purpose flour; – 1 teaspoon baking powder; – 1/2 teaspoon kosher salt; – 8 tablespoons unsalted butter, at room temperature; – 1/2 cup sweetened shredded coconut

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Why You’ll Love This Coconut Cupcakes

If you’re looking for a delightful treat that combines ease with tropical flavor, these coconut cupcakes stand out as a perfect choice for home bakers of all levels. The recipe delivers moist, fluffy cupcakes topped with creamy coconut ermine frosting that brings a unique twist to classic baking. Whether you’re a busy parent rushing through meal prep or a baking enthusiast experimenting with new flavors, this recipe fits seamlessly into your routine while offering health perks and adaptability.

One reason to try these coconut cupcakes is their simple preparation, which takes just about 30 minutes of active time before they bake to perfection. They provide healthy fats from coconut milk that can support energy levels, making them a smart option for diet-conscious individuals. Plus, their versatility allows for easy tweaks to suit various lifestyles, ensuring everyone can enjoy a tasty bite.

These cupcakes shine with a rich, tropical taste that’s hard to resist, especially when topped with that smooth frosting. They make for a memorable dessert at family gatherings or quiet evenings, adding joy to your table. With a total prep and cook time of around 3 hours and 45 minutes including cooling, they reward your patience with incredible texture and flavor that keeps you coming back for more.

Jump To

1. Why You’ll Love This Coconut Cupcakes
2. Essential Ingredients for Coconut Cupcakes
3. How to Prepare the Perfect Coconut Cupcakes: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Coconut Cupcakes
5. Mastering Coconut Cupcakes: Advanced Tips and Variations
6. How to Store Coconut Cupcakes: Best Practices
7. FAQs: Frequently Asked Questions About Coconut Cupcakes
8. Coconut Cupcakes

Essential Ingredients for Coconut Cupcakes

Gathering the right ingredients is key to creating delicious coconut cupcakes that turn out perfectly every time. Below, you’ll find a comprehensive list of all needed items, organized by the frosting, cupcakes, and topping. This ensures you have everything measured out accurately for success in the kitchen.

Ingredients for Coconut Ermine Frosting

3/4 cup granulated sugar
1-1/2 tablespoons unbleached all-purpose flour
5 teaspoons cornstarch
1/4 teaspoon kosher salt
3/4 cup coconut milk
14 tablespoons unsalted butter, at room temperature

Ingredients for Coconut Cupcakes

2 large eggs, at room temperature
2/3 cup coconut milk, at room temperature
1-1/4 cups granulated sugar
1-2/3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, at room temperature

Ingredients for Cupcake Topping

1/2 cup sweetened shredded coconut

Using accurate measurements helps achieve the right balance, so weigh your flour and butter as recommended. For more tips on ingredient swaps, check out our pineapple coconut dream cake recipe which shares similar tropical vibes.

How to Prepare the Perfect Coconut Cupcakes: Step-by-Step Guide

Getting started with these coconut cupcakes is straightforward and fun, beginning with preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. This sets the stage for baking success and ensures your treats come out just right. Follow these steps closely to create moist cupcakes with that dreamy frosting.

Step-by-Step Directions for the Cupcakes

Whisk the 2 large eggs with 1/3 cup of the coconut milk until fully combined in a bowl.
In a separate bowl, mix the dry ingredients: 1-1/4 cups granulated sugar, 1-2/3 cups unbleached all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt.
Add the 8 tablespoons of unsalted butter at room temperature and the remaining 1/3 cup coconut milk to the dry mixture, then beat until the batter turns creamy.
Gradually incorporate the egg mixture into the batter in batches to keep it smooth and even.
Divide the batter evenly among 12 cupcake liners, filling each about two-thirds full to allow for rising.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely in the pan for about 5 minutes before transferring them to a wire rack.

Directions for the Coconut Ermine Frosting

Once your cupcakes are cooling, prepare the frosting by cooking together 3/4 cup granulated sugar, 1-1/2 tablespoons unbleached all-purpose flour, 5 teaspoons cornstarch, 1/4 teaspoon kosher salt, and 3/4 cup coconut milk in a saucepan until it thickens. Allow this mixture to cool fully before whipping it with 14 tablespoons of unsalted butter at room temperature until light and fluffy. For more on baking basics, visit the external guide on baking cupcakes that offers useful advice.

After frosting, sprinkle the tops with 1/2 cup sweetened shredded coconut for a finishing touch. The whole process includes about 30 minutes of prep, 30 minutes of cooking, and 2 hours and 45 minutes of cooling time.

Dietary Substitutions to Customize Your Coconut Cupcakes

Adapting this recipe to fit different needs is simple and allows more people to enjoy these tasty treats. For instance, if you’re aiming for a vegan version, swap the eggs with flaxseed meal mixed with water. This keeps the cupcakes light and moist while meeting dietary preferences.

Replace eggs with flaxseed meal mixed with water for vegan diets.
Use almond flour or a gluten-free baking mix in place of all-purpose flour for gluten-free options.
Opt for a sugar substitute like stevia and lighter coconut milk to cut calories without losing flavor.
Enhance taste by adding vanilla extract or citrus zest for a fresh twist.

Remember, using coconut milk with at least 11 grams of fat per 1/4 cup serving ensures the best texture, as noted in resources like the benefits of coconut milk. These changes help maintain the recipe’s core while making it accessible.

Mastering Coconut Cupcakes: Advanced Tips and Variations

Taking your coconut cupcakes to the next level involves some pro techniques that can make a big difference in the final result. For example, sifting the flour before mixing helps create lighter cupcakes, and using room temperature ingredients ensures better consistency in the batter. These small steps can turn a good bake into a great one.

Sift flour and other dry ingredients for a fluffier texture, and measure everything accurately to avoid common pitfalls.
Add fun flavors like pineapple pieces or rum extract to give a tropical boost.
Garnish with toasted coconut flakes or fresh fruit to make your cupcakes look more appealing on the plate.
Prepare batter ahead and refrigerate for up to 24 hours, or freeze baked cupcakes for easy future treats.

Avoid overmixing to keep the texture light, and always cool cupcakes fully before adding frosting to prevent it from melting.

How to Store Coconut Cupcakes: Best Practices

Storage Method	Duration	Tips
Room Temperature	Up to 2 days for unfrosted	Use an airtight container to maintain freshness.
Refrigerated	1-2 days for frosted	Keep in a sealed container; bring to room temperature before serving.
Frozen	Up to 2-3 months	Wrap individually and thaw overnight for best results.

Proper storage keeps your coconut cupcakes tasting fresh and moist. For more ideas on preserving baked goods, you might enjoy our blueberry cream cheese crumb cake recipe which shares similar storage advice.

FAQs: Frequently Asked Questions About Coconut Cupcakes

Why are my coconut cupcakes turning out dry?

Coconut cupcakes can turn out dry if there is too much flour in the batter or if they are baked for too long. To avoid dryness, measure flour carefully using the spoon-and-level method, and check cupcakes a few minutes before the suggested baking time. Using coconut milk or shredded coconut adds moisture, so ensuring the right balance of wet and dry ingredients is key. Also, avoid overbaking by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, they are done.

What causes coconut cupcakes to sink in the middle?

Cupcakes can sink in the center due to overmixing the batter, which introduces excess air that collapses while baking. Using too much baking powder or baking soda can also cause this issue by reacting too strongly and then deflating. Additionally, using coconut milk with higher fat content than called for may affect the structure of the cupcakes. To prevent sinking, mix batter just until combined and carefully measure leavening agents and coconut milk.

How can I make coconut cupcakes lighter and fluffier?

For lighter, fluffier coconut cupcakes, use room temperature eggs to help better incorporate air into the batter. Avoid overmixing once the flour is added, as excessive mixing develops gluten and causes density. Sifting flour before measuring and using the right amount of leavening agents also supports rise. Including ingredients like coconut cream or coconut yogurt can add moisture without heaviness.

Can shredded coconut affect the texture of coconut cupcakes?

Yes, shredded coconut adds texture and flavor but can also impact moisture levels. Using unsweetened shredded coconut provides chewiness but may absorb moisture and make cupcakes denser if too much is added. Toasted coconut can add crunch on top but doesn’t affect the batter’s moisture. Adjust the amount of liquid in your recipe when adding shredded coconut to maintain a balanced texture.

How should I store coconut cupcakes to keep them fresh?

To keep coconut cupcakes fresh, store them in an airtight container at room temperature for up to two days. If you want longer storage, refrigerate them for up to a week, but bring cupcakes to room temperature before serving for best flavor. For even longer storage, freeze cupcakes (without frosting) in a sealed container or freezer bag for up to three months and thaw overnight in the fridge. This helps retain moisture and prevents them from drying out.

Moist Coconut Cupcakes with Creamy Coconut Ermine Frosting Recipe