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    Home » Recipes » Recipe Index

    Easy Coconut Cupcakes with Coconut Buttercream Frosting

    Published: Dec 19, 2021 · Modified: Mar 18, 2022 by Jere Cassidy · This post may contain affiliate links. · 15 Comments

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    Hello coconut lovers, I have a delicious treat for you: fluffy Coconut Cupcakes with Coconut Buttercream Frosting. This easy recipe starts with a boxed cake mix and bakes up moist and decadent to become a dreamy coconut dessert.

    A coconut cupcake with white frosting and coconut on top.
    Our favorite coconut cupcake

    This page may contain affiliate links; please see my disclosure for policy details.  I earn commissions if you shop through the links on this page.

    Light fluffy and flavorful, these cupcakes with coconut are a favorite. Every bite is filled with coconut. The soft and creamy coconut frosting is lightly sweetened, flavored with coconut extract, and then topped with sweetened shredded coconut.

    Make these gourmet-tasting cupcakes with a box mix, then fancy them with some extra ingredients. Adding coconut milk and coconut flakes flavors the batter, and coconut extract flavors the buttercream for a triple delicious treat.

    Jump to:
    • Cupcake Ingredients
    • Making this box cake taste better
    • Icing ingredients
    • How to make Coconut Cupcakes: Step by Step
    • Variations
    • Baking FAQ's
    • More to make and eat!
    • Recipe
    • Pin to your favorite board

    Cupcake Ingredients

    Eggs, flour, milk, coconut and butter for a cake.
    Cupcake ingredients

    Making this box cake taste better

    Cake Mix - use a 15.25-ounce white cake mix.

    Butter - Skip the vegetable oil the box recipe calls for and add melted butter for better flavor and extra richness in a cake.

    Canned coconut milk - will not only add coconut flavor but adds fat and moisture to the cake. Make sure you are using coconut milk, not coconut cream.

    Egg whites - adding four egg whites adds moisture and fluffiness to the cake for a soft, tender crumb. And just using the egg whites keeps the cake white instead of yellow.

    Icing ingredients

    Powdered sugar, butter, milk, extract for icing.
    Icing ingredients

    Notes about the icing ingredients

    Coconut flavoring - To flavor the icing, I used a deeply flavored coconut paste, but you can also use coconut extract, which has a watery consistency; however, you may need to use more of the extract to get the coconut flavor you want in the icing.

    How to make Coconut Cupcakes: Step by Step

    Mixing these cupcakes is very simple; here is how to mix up the batter and whip up the icing.

    Step 1. Heat the oven to 350 degrees F. Place paper liners in a cupcake pan.

    Step 2. Add the dry cake mix, melted butter, and egg whites in a large mixing bowl, then mix with an electric mixer or a stand mixer on low speed until blended.

    Step 3. Add the coconut milk to the bowl and mix at low speed.

    Step 4. Once the milk is combined, turn the mixer to medium speed and mix for a minute until the batter is smooth and thick; occasionally, scrape the sides of the bowl.

    Step 5. Add the coconut to the batter and stir with a spoon until completely mixed. When done, the batter will be thick.

    Step 6. Fill the cupcake papers about ⅔ full; this should be about three tablespoons, or use a #20 cookie scoop for the best results. Bake at 350 degrees F for 20-24 minutes.

    Scooping cake batters into cupcake liners.
    Scoop the batter into cupcake liners

    Step 7. Make the icing by adding the powdered sugar to a large mixing bowl. I like to mix the sugar with the mixer on low speed to whisk it and break up any lumps.

    Step 8. Add the room temperature butter and mix on low speed to mix in the butter, then increase the speed to medium and continue beating for a minute.

    Step 9. Add the milk, corn syrup, and coconut extract, then mix on medium speed until the icing becomes light and fluffy for 2 minutes. If the icing is too thick, add additional milk.

    Note - if using a stand mixer, use the paddle attachment.

    Mixing powdered sugar. butter and milk for icing.
    Steps for making coconut icing

    Step 10. Fit a pastry bag with a large star tip; I use 2D, then fill the bag with frosting. Pipe the icing on the cooled cupcake to make a rosette, then top with coconut.

    An icing bag and icing a cupcake.
    Making icing rosettes

    This is why these cupcakes are so good; there are three times the coconut in every bite, in the cake, in the frosting, and coconut on top!!!

    Baked and frosted cupcakes
    Coconut milk cupcakes

    Using box mixes makes baking convenient and fast and is perfect to get kids started in the kitchen.

    • These Peanut Butter Cup Brownies start with a box mix and turn into a decadent chocolate dessert made with only six ingredients.
    • Grab a lemon cake mix and a can of Mountain Dew and bake this fabulous Mountain Dew Bundt cake if you are a lemon lover.
    • Black Cupcakes are perfect for a Halloween or even a fancy black-tie dessert. Black cocoa powder is what gives these cupcakes their deep, dark color.

    Now if you want to go totally gourmet, these Peanut Butter Cupcakes with Caramel Frosting are our tribute to baseball season. Don't forget to top it with the classic Cracker Jacks popcorn.

    For the citrus lover, bake these Orange Cupcakes with sweet orange buttercream. Another favorite flavor in baked goods is lavender and these Lavender Cupcakes have that distinctive floral flavor in the cupcake and the icing!

    Variations

    • If you like toasted coconut, you can add that to the batter or sprinkle toasted coconut on top. Or, you can do both.
    • Feel free to use a yellow cake mix, or a lemon cake mix.
    • If you don't have a pastry bag and tip, frost the cupcake the old-fashioned way with a knife and pile on the frosting, then sprinkle on the coconut.
    • You can always bake this batter in a 13-inch cake pan for 18 to 20 minutes, then frost the top and serve. Or make mini cupcakes.
    • If you prefer to keep things easy, you can make the box cake as directed and just add the coconut to the batter plus, I would add a teaspoon of coconut extract for flavor.
    • These cupcakes are fun to serve at Easter; you can tint the coconut with food coloring in pretty Easter colors. You can even add some chocolate eggs on top too!

    Baking FAQ's

    Why do the butter, dairy, and eggs need to be at room temperature for baking?

    Room-temperature ingredients mix better and become more homogenous and smooth. It is easier to aerate a smooth batter over a lumpy batter, creating a fluffier and lighter baked good.

    Is coconut milk the same as coconut cream?

    These have two different consistencies with the coconut milk having the consistency of cow's milk and is just coconut and water. Coconut cream is made from coconut milk and is the thick layer of cream that floats to the top when making coconut milk.

    More to make and eat!

    • Red velvet bundt cake with cream cheese frosting.
      Red Velvet Bundt Cake With Cream Cheese
    • A strawberry cake sliced in a cake pan.
      Fresh Strawberry Cake Recipe
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      Beer Cake
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      Chocolate Fudge Cake
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    Recipe

    A single coconut cupcake.

    Easy Coconut Cupcakes with Coconut Buttercream Frosting

    Jere' Cassidy
    For coconut lovers, this simple Coconut Cupcake recipe with Coconut Buttercream Frosting starts with a box cake mix but bakes up like a gourmet cupcake. You get three times the coconut because we add it to the batter; the frosting is coconut flavored, with a coconut sprinkle on top.
    5 from 58 votes
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    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cupcakes
    Calories 204 kcal

    Equipment

    • large mixing bowl
    • Hand Mixer
    • 12-Cup Muffin Pan
    • Cupcake liners
    • 18 inch pastry bag
    • 2D Star Icing Tip

    Ingredients
      

    Cupcake Ingredients

    • 1 15.25 ounce White Cake Mix
    • ½ cup Unsalted butter melted
    • 4 Eggs using the egg white only
    • 1 13.5 ounce Coconut milk
    • 1 cup Sweetened flaked coconut

    Coconut Buttercream Frosting Ingredients

    • 3 cups Powdered sugar
    • 1 cup Unsalted butter room temperature
    • 2-3 tablespoons Whole milk
    • 2 tablespoons Light corn syrup
    • 1 teaspoon Coconut extract
    • 1 cup sweetened flaked coconut

    Instructions
     

    Cupcake Instructions

    • Heat the oven to 350° F. Place paper liners in a cupcake pan.
    • In a large mixing bowl, or use a stand mixer bowl, add the cake mix, melted butter, and the egg white. Using an electric mixer, mix at low speed for one minute to combine the ingredients.
    • Pour the can of coconut milk into the mixing bowl and mix at low speed to combine the milk into the batter, then turn the mixer to medium speed and mix for one minute until the batter is smooth and thick. Scrape the bowl as needed.
    • Add the coconut to the bowl and mix in with a spoon.
    • Fill the cupcake liners about ⅔ full. This is usually about three tablespoons of batter or use a number 20 scoop to easily divide the cake batter.
    • Bake the cupcakes for 18 - 20 minutes. Check with a toothpick to make sure they are done, they should be golden brown. Remove from the oven and let cool in the pan for 5 minutes, then place on a wire rack to finish cooling.

    Frosting Instructions

    • In a large mixing bowl add the powdered sugar and mix and low speed for 30 seconds with an electric mixer to break up any lumps of sugar. You can also use a stand mixer with a paddle attachment.
    • Add the room temperature butter to the mixing bowl and mix on low speed to incorporate the butter, then increase the speed to medium and beat for one minute.
    • Add 2 tablespoons of milk, corn syrup, and coconut extract to the mixing bowl and beat on medium speed to incorporate the ingredients, then turn the mixer to medium-high speed and mix for 2 minutes until the frosting becomes smooth and fluffy. If the icing is too thick add an additional tablespoon of milk.
      Taste the icing and if you want more of a coconut flavor beat in additional coconut extract.

    Frosting the cupcakes

    • Using an icing knife or a butter knife, spread the tops of the cupcakes with swirls of frosting, then sprinkle with coconut.
      To make a rosette on top of the cupcake, fit a piping bag with a 2D icing tip then fill the bag with the frosting. Pipe the icing on top of the cupcake, then sprinkle with coconut.

    Storing the cupcake

    • Store any uneaten cupcakes in an airtight container for up to three days.

    Notes

    You can use toasted coconut in the batter and you can also sprinkle toasted coconut on top if you prefer.
    When using flavoring I prefer to use pastes and emulsions, which provides pure flavor over an alcohol-based extract. You can get the coconut paste I used for this recipe from Taylor and Colledge. Otherwise, you will still have great results from using coconut extract.
     
     
     
    All images and text © Jere' Cassidy / One Hot Oven
     
     

    Nutrition

    Serving: 1cupcakeCalories: 204kcalCarbohydrates: 19gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 58mgSodium: 33mgPotassium: 41mgFiber: 1gSugar: 17gVitamin A: 396IUVitamin C: 1mgCalcium: 10mgIron: 1mg
    Tried this recipe?Follow me on Facebook @onehotoven and tag #onehotoven to show me your dish!

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    A Pinterest image for Cococnut Cupcakes

    Thank you for stopping by the One Hot Oven blog.  Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? My contact information is on my about page, and I’ll be happy to help.                                                                                                                                                  

    About Jere'              

    From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.

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      Recipe Rating




    1. Amy Liu Dong

      February 23, 2022 at 7:05 am

      5 stars
      I'm a cupcakes lover, this recipe will make it on my list. Plus the coconut added to this makes it so tasty then you added a frosting that makes it enticing to the eyes.

      Reply
    2. Bernice

      February 22, 2022 at 8:37 pm

      5 stars
      We are big fans of anything coconut in this house. I baked up a batch of these for my sister's birthday and they were a huge hit. The only thing I changed was toasting the coconut before I garnished the cupcakes.

      Reply
    3. Jerika

      February 22, 2022 at 5:48 pm

      I love how these Coconut Cupcakes with Coconut Buttercream Frosting are simple to make and have easy steps to follow.:) Thank you for this recipe!:) I will be sharing it.

      Reply
    4. The Sudden Cook

      February 22, 2022 at 5:45 pm

      5 stars
      My kids would love this! Great recipe - hope to try out soon:)

      Reply
    5. Addie

      January 20, 2022 at 8:23 pm

      5 stars
      These cupcakes are sooo yummy!

      Reply
    6. Agnieszka

      January 20, 2022 at 8:11 pm

      5 stars
      Made these for my son's birthday and they were a huge hit! This recipe really elevated boxed cake mix!

      Reply
    7. Megan Ellam

      January 20, 2022 at 2:11 pm

      5 stars
      I love a good simple and tasty recipe just like this one. Thanks for sharing Jere.

      Reply
    8. nancy

      January 20, 2022 at 11:13 am

      5 stars
      really love this coconut frosting - so tropical and tasty

      Reply
    9. amanda

      January 20, 2022 at 9:22 am

      5 stars
      These cupcakes are so delicious! Great flavor, thanks!

      Reply
    10. Kayla DiMaggio

      January 19, 2022 at 5:10 pm

      5 stars
      These coconut cupcakes were so delicious! I loved the coconut flavor and how easy they were to make!

      Reply
    11. Jeannie

      January 19, 2022 at 3:33 pm

      5 stars
      I love coconut desserts and the coconut buttercream frosting is new to me, cant wait to try this!

      Reply
    12. Jacqueline Debono

      December 26, 2021 at 11:22 am

      5 stars
      Coconut everything is my granddaughters favourite so bookmarking this recipe for when she next comes to visit!

      Reply
    13. Anindya Sundar Basu

      December 24, 2021 at 9:09 pm

      Not a die hard fan of coconut but a huge fan of cup cakes and now I am interested in trying out this to figure out how it tastes. Merry Christmas and happy festive season to you and your family.

      Reply
    14. Shikha

      December 23, 2021 at 9:15 am

      5 stars
      In India, we use lots of coconut and it’s easily available everywhere. So I’ll surely try this recipe.

      Reply
    15. Deborah

      December 21, 2021 at 9:51 pm

      5 stars
      I love recipes that use cake mixes. And adding coconut to a buttercream frosting is so yummy! One of my favorites!

      Reply

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    Welcome, I am Jerè. I love sharing recipes both sweet and savory that inspire you to bake at home. Food has a way of bringing us all together, from a simple batch of cookies to a three-tier cake.

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