Craving a dessert that’s both irresistibly light and decadently rich? These coconut cream cupcakes are a tropical dream in every bite. Crafted with real coconut milk for deep, authentic flavor and crowned with velvety cream cheese frosting, they bring bakery-quality indulgence straight to your kitchen. Whether you're celebrating a special occasion or just treating yourself, this easy, foolproof recipe comes together in just 45 minutes—because homemade should always taste this good!
Ingredients for Perfect Coconut Cream Cupcakes
Few desserts transport you to a tropical paradise quite like homemade Coconut Cream Cupcakes. With every bite, you get the perfect balance of tender cake infused with rich coconut flavor and a luscious, creamy frosting—both indulgent and refreshing.
What makes these Coconut Cream Cupcakes truly exceptional? They rely on real coconut cream, shredded coconut, and pure coconut extract, ensuring an authentic depth of flavor that artificial substitutes simply can't replicate. The result is a bakery-worthy treat with layers of coconut goodness in every bite.
Perfectly paired with afternoon tea, a show-stopping addition to brunch, or a delightful choice for spring and summer gatherings, these Coconut Cream Cupcakes offer a light, tropical escape from heavier desserts. Whether you're celebrating or simply indulging, this recipe is sure to impress.
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Ingredients
The Cupcakes:
- All-purpose flour – provides structure without making cupcakes dense
- Baking powder – ensures proper rise
- Salt – balances sweetness
- Unsalted butter, softened – creates a moist, tender crumb
- Granulated sugar – sweetens without overpowering coconut flavor
- Large eggs, room temperature – binds ingredients and adds richness
- Vanilla extract – enhances overall flavor
- Coconut extract – adds concentrated coconut flavor
- Coconut cream – provides moisture and authentic coconut taste
- Sweetened shredded coconut – adds texture and visual appeal
The Coconut Cream Cheese Frosting:
- Cream cheese, softened – creates a tangy base
- Unsalted butter, softened – adds creaminess
- Powdered sugar – provides structure to frosting
- Coconut cream – intensifies coconut flavor
- Coconut extract – boosts the tropical profile
- Toasted coconut flakes – for garnish
See recipe card for quantities.
Ingredient Notes and Substitutions
Egg Replacement: For vegan coconut cupcakes, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg).
Coconut Cream vs. Coconut Milk: For the richest flavor, use coconut cream (the thick part that rises to the top of coconut milk). If unavailable, refrigerate full-fat coconut milk overnight and use the solid portion.
For Dairy-Free Version: Replace butter with plant-based butter and use dairy-free cream cheese.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Sugar Alternatives: For less sweetness, reduce sugar to 1 cup or use coconut sugar for a deeper flavor.
Instructions
Prepare and Mix the Batter
- Preheat your oven to 350°F and line a muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar until fluffy, then add eggs one at a time followed by vanilla and coconut extracts.
- Gradually mix in dry ingredients alternating with coconut cream, then fold in shredded coconut until just combined.
Bake and Cool
- Fill cupcake liners about ⅔ full and bake for 18-22 minutes or until a toothpick comes out clean and tops spring back when touched.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For extra flavor, brush warm cupcakes with a mixture of coconut cream and a splash of coconut rum before cooling.
Frost and Decorate
- Beat cream cheese and butter until smooth, then gradually add powdered sugar and mix in coconut cream and extract until fluffy.
- Pipe or spread frosting onto completely cooled cupcakes in a decorative pattern.
- Immediately sprinkle with toasted coconut flakes and serve, or store in an airtight container.
- Prepare and Mix the Batter: Mixing together wet and dry ingredients to create a smooth coconut cupcake batter.
- Bake and Cool: Baking cupcakes to golden perfection and adding extra moisture with a coconut cream glaze.
- Frost and Decorate: Frosting and decorating cupcakes with creamy coconut frosting and toasted coconut flakes for the perfect finish.
Equipment For Coconut Cream Cupcakes
- Standard Muffin Tin: A heavy-gauge tin ensures even heat distribution.
- Hand or Stand Mixer: While you could mix by hand, an electric mixer makes the process much easier and creates a lighter texture.
- Rubber Spatula: Essential for folding in coconut without deflating the batter.
- Piping Bags and Tips: These create a professional-looking finish, but you can also use a zip-top bag with the corner snipped off.
- Ice Cream Scoop: A medium cookie scoop ensures consistent cupcake size.
Expert Baking Tips for Coconut Cream Cupcakes
- Room Temperature Ingredients: For the smoothest batter, bring all refrigerated ingredients to room temperature before starting.
- Don't Overfill Liners: Fill only ⅔ full to prevent overflow and ensure even baking.
- Cupcake Test: They're done when the tops spring back when touched lightly and a toothpick comes out with a few moist crumbs.
- Coconut Milk Tip: If your coconut cream has separated, simply warm it slightly and whisk until smooth before measuring.
- Make-Ahead Frosting: The frosting can be made a day ahead and refrigerated. Bring to room temperature and beat briefly before using.
Delicious Variations of Coconut Cream Cupcakes
Pineapple Coconut Cupcakes
Add ½ cup well-drained crushed pineapple to the batter for a piña colada inspired treat. Top with a maraschino cherry for the full effect!
Lime Coconut Cupcakes
Add 1 tablespoon lime zest to the batter and replace vanilla extract with lime juice. The tangy citrus perfectly complements the sweet coconut flavor.
Chocolate Coconut Cupcakes
Replace ¼ cup of flour with unsweetened cocoa powder for a chocolate version that's reminiscent of your favorite candy bar.
Keto Coconut Cupcakes
Substitute almond flour for all-purpose flour, use a keto-friendly sweetener, and top with unsweetened coconut flakes for a low-carb option.
Storage and Make-Ahead Tips
Counter Storage
Frosted coconut cream cupcakes will stay fresh at room temperature in an airtight container for up to 2 days.
Refrigerator Storage
For longer freshness, store in the refrigerator for up to 5 days. Bring to room temperature for 30 minutes before serving for best flavor and texture.
Freezing Instructions
Thawing: Thaw overnight in the refrigerator, then bring to room temperature before serving.
Unfrosted Cupcakes: Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
Frosted Cupcakes: Flash freeze on a baking sheet until frosting is solid, then wrap and freeze for up to 1 month.
The Secret to Unforgettable Coconut Cream Cupcakes
The magic of these coconut cream cupcakes lies in a simple, yet game-changing secret passed down from a tropical baker’s kitchen. Just as they emerge warm from the oven, a whisper of indulgence transforms them—brushing each cupcake with a luxurious blend of silky coconut cream and a splash of coconut rum. This little trick not only locks in moisture but also infuses every crumb with a deep, sun-kissed tropical richness that no store-bought cupcake could ever replicate. One bite, and you’ll taste the difference—an irresistible, melt-in-your-mouth treat that feels like a mini island escape.
FAQ
Can you make cupcakes with coconut milk?
Yes, you can absolutely make coconut cream cupcakes with coconut milk! For best results, refrigerate the can overnight and use only the thick cream that rises to the top. This ensures your cupcakes have that rich coconut flavor without being too watery. If using regular coconut milk, you may need to reduce other liquids slightly to maintain proper batter consistency.
What is the secret to moist cupcakes?
The secret to moist coconut cream cupcakes is not overmixing your batter and not overbaking them. Remove cupcakes when a toothpick comes out with a few moist crumbs. Using coconut cream instead of milk adds significant moisture. Another trick: brush warm cupcakes with a mixture of coconut cream and a touch of rum before cooling for extra moisture and flavor.
What is coconut cream used for in baking?
Coconut cream is used in baking coconut cream cupcakes to add rich, tropical flavor and exceptional moisture. It's thicker than coconut milk, creating a more luxurious texture in cakes, frostings, and fillings. Coconut cream also helps tenderize gluten, resulting in softer baked goods. It's perfect for infusing authentic coconut flavor without artificial additives.
Can I use coconut cream instead of coconut milk in cake?
Yes, you can substitute coconut cream for coconut milk when making coconut cream cupcakes or cakes! Coconut cream creates a richer, more flavorful result with better moisture retention. Since it's thicker, you might need to adjust other liquids slightly. This substitution produces more decadent texture and more pronounced coconut flavor in your baked goods.
A Sweet Escape to Coconut Bliss
These Coconut Cream Cupcakes are the ultimate tropical treat, delivering a perfect balance of flavor and texture in every bite. With three layers of real coconut—cream, extract, and shredded coconut—each cupcake bursts with an authentic richness that transports your taste buds straight to paradise. Whether you're a lifelong coconut enthusiast or just dipping your toes into tropical flavors, this recipe is guaranteed to impress.
Looking for more irresistible homemade desserts? Try our Easy Butter Pecan Cake Recipe for a nutty, caramelized delight or indulge in the timeless elegance of our Perfect Small Vanilla Cake Recipe—ideal for intimate celebrations.
Bake up a batch of these Coconut Cream Cupcakes for your next gathering, and don’t forget to snap a photo! Share your creation in the comments below and let us know which recipe you’ll be making next. Happy baking!
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Pairing
These are my favorite dishes to serve with Coconut Cream Cupcakes
Coconut Cream Cupcakes
Equipment
- 1 Muffin tin Standard 12-cup tin
- 12 Cupcake liners Paper or reusable silicone liners
- 1 Mixing bowl Large for batter
- 1 Hand or stand mixer To cream butter and sugar
- 1 Rubber spatula For folding ingredients
- 1 Wire rack For cooling cupcakes
- 1 Piping bag & tip For frosting decoration (optional)
Ingredients
For the Cupcakes:
- 1 ½ cups All-purpose flour
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Unsalted butter Softened
- ¾ cup Granulated sugar
- 2 Large Eggs Room temperature
- 1 teaspoon Vanilla extract
- ½ teaspoon Coconut extract
- ½ cup Coconut cream Thick part only
- ½ cup Sweetened shredded coconut
For the Coconut Cream Cheese Frosting:
- 8 oz Cream cheese Softened
- ½ cup Unsalted butter Softened
- 2 cups Powdered sugar Sifted
- 2 tablespoon Coconut cream
- ½ teaspoon Coconut extract
- ¼ cup Toasted coconut flakes For garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy, then add eggs one at a time.
- Mix in vanilla and coconut extract.
- Alternately add dry ingredients and coconut cream, then fold in shredded coconut.
- Divide batter evenly into liners, filling ⅔ full.
- Bake for 18-22 minutes, until a toothpick inserted comes out clean.
- Let cupcakes cool for 5 minutes, then transfer to a wire rack. Brush warm cupcakes with coconut cream and coconut rum for extra flavor.
- Beat cream cheese and butter until smooth, then gradually add powdered sugar. Mix in coconut cream and extract.
- Frost cupcakes and sprinkle with toasted coconut flakes.
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