These Coconut Cream Cupcakes are fluffy and sweet, topped with delicious coconut frosting. They’re like a little island treat in every bite!
Whenever I bake these, the smell alone makes everyone come running. Who can resist a coconut flavor explosion? It’s definitely a crowd-pleaser! 🥥
I love how easy these cupcakes are to whip up, making them perfect for a quick dessert or a special occasion. Plus, they make any day feel like a celebration!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient. If you want a gluten-free version, try using a 1:1 gluten-free flour blend. It works surprisingly well in cupcakes.
Granulated Sugar: Regular sugar gives sweetness and helps with texture. You can substitute with coconut sugar for a more caramel-like flavor. Use the same amount in the recipe.
Unsweetened Shredded Coconut: This adds chewy texture and coconut flavor. If you’d prefer a milder taste, you could use flaked coconut or omit it in the batter altogether, but I recommend keeping it!
Coconut Milk: Full-fat coconut milk provides creaminess. If you’re looking for a lower-fat option, light coconut milk works, or you could substitute with almond milk, but it won’t have the same richness.
Powdered Sugar: Essential for the frosting’s sweetness and smooth texture. If you’re looking for a natural option, try coconut powdered sugar, which you can make by blending granulated coconut sugar until fine.
How Do I Get My Cupcakes to Rise Beautifully?
Getting the right rise in your cupcakes is all about the mixing and baking process. Start with proper measurements and mixing techniques.
- Make sure your ingredients are at room temperature before mixing. This helps them combine better.
- Mix the wet ingredients with the dry just until combined. Over-mixing can lead to dense cupcakes.
- Fill your cupcake liners only two-thirds full. This allows room for them to rise without overflowing.
- Keep an eye on the baking time; not all ovens are the same, so check them a minute or two early. Toothpick test for doneness is key!
How to Make Coconut Cream Cupcakes?
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk (more if needed)
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut, toasted (for garnish)
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prep and around 20 minutes to bake. After that, you’ll want to let the cupcakes cool for a bit before frosting them, which won’t take long at all. Overall, you should have delicious Coconut Cream Cupcakes ready to enjoy in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Tin:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a cupcake tin with cupcake liners. This will make it easy to remove the cupcakes after baking and keep them looking pretty!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt. Make sure everything is combined well, as this is the base of your cupcake batter.
3. Combine Wet Ingredients and Create Batter:
Add the softened butter, eggs, vanilla extract, and coconut milk to your bowl of dry ingredients. Beat the mixture using a hand mixer on medium speed for about 2-3 minutes, or until the batter is smooth and everything is well combined. This is going to smell amazing!
4. Fill the Cupcake Liners:
Using a spoon or a cup, fill each cupcake liner about two-thirds full with the batter. This helps them bake evenly without overflowing. Now it’s time to pop them into the oven!
5. Bake the Cupcakes:
Bake the cupcakes in your preheated oven for 18-20 minutes. Keep an eye on them, and check for doneness by inserting a toothpick into the center. If it comes out clean, they’re ready to go!
6. Cooling Time:
Once baked, take the cupcakes out of the oven and let them cool in the pan for about 5 minutes. After that, gently transfer them to wire racks to cool completely. This is important so they don’t become soggy when you frost them.
7. Make the Frosting:
While the cupcakes are cooling, prepare the frosting. In a clean bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar, followed by the coconut milk and vanilla extract. Continue beating until the frosting is smooth and fluffy. If it’s too thick for your liking, just add a little more coconut milk!
8. Frost the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost them! You can use a piping bag for a fancy look or simply spread the frosting on with a knife—both work great!
9. Garnish and Enjoy:
To finish, sprinkle the toasted shredded coconut over the frosted cupcakes. They will look beautiful and taste even better! Serve them up, and enjoy your delicious Coconut Cream Cupcakes!
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with a gluten-free blend or almond flour. Just keep in mind that this might alter the texture slightly, so adjust the liquid ingredients as needed. If you use almond flour, try adding an extra egg to help with binding.
How Do I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for about a week. Just make sure to let them come back to room temperature before serving for the best texture!
Can I Make These Cupcakes in Advance?
Yes, you can bake the cupcakes a day in advance! Just let them cool completely, then store them in an airtight container. Frost them just before serving to keep the frosting fresh and fluffy.
What Can I Use Instead of Coconut Milk?
If you don’t have coconut milk, you can use whole milk, almond milk, or any other non-dairy milk. Just remember that using dairy milk will change the flavor slightly, while non-dairy options may also affect the texture.
