...
Go Back
–+ servings
A plate of homemade coconut cream cupcakes with creamy frosting and toasted coconut, placed on a white kitchen counter.

Coconut Cream Cupcakes

These Coconut Cream Cupcakes are soft, moist, and bursting with real coconut flavor. Made with coconut cream, shredded coconut, and coconut extract, they deliver a tropical taste in every bite. Topped with luscious cream cheese frosting and toasted coconut, they are perfect for any occasion!
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling time: 10 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Calories: 320kcal
Cost: $10

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 80g | Calories: 320kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 400IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 1mg