Small Batch Coconut Cupcakes

 Love coconut cake, but don’t want to commit to the task of making a three layer coconut cake?   That is where this small-ish batch of coconut cupcakes come in. 

This recipe is similar to this old fashioned coconut layer cake— in that the flavor profile is more subtle.  The moist yellow cake is filled with shredded coconut and the coconut buttercream is made with coconut milk, giving it just enough coconut flavor without being super sweet or overwhelming.  The cupcakes are styled for Easter, but are perfect year round. 

Jump to:

• Ingredients for a Three Layer Coconut Cake
• Tools Needed
• How to Make Coconut Cupcakes
• Make the Coconut Frosting
• Storage: 
• Variations/ Substitutions
• Flavor Pairings
• Love Coconut?  
• Recipe

Ingredients for a Three Layer Coconut Cake

• Cake Flour 
• Granulated Sugar
• Unsalted Butter, room temperature
• Vegetable oil
• Eggs
• Vanilla extract
• Shredded sweetened coconut flakes
• Whole Milk, room temperature
• Baking powder, baking soda and salt 

Tools Needed

• 1 12-cup muffin pan
• Cupcake liners
• Measuring cups/ spoons
• Flexible Spatula 
• Stand mixer or hand mixer
• Large cookie scoop

How to Make Coconut Cupcakes

Prep Work. 

Set out the butter, eggs and milk at least 30 minutes before you plan to start mixing the cake batter.  When making a cake all of these ingredients need to be room temperature.  Honestly, an hour is probably the perfect amount of time.  

Preheat the oven to 325ºF.  We’re baking these cupcakes at a lower temperature to help them rise without drying the cake out.  The coconut cupcakes need to bake for 20-24 minutes. 

Prepare the muffin tin with cupcake liners and set aside.  Easy. Peasy. 

Mise en place. 

This is French for “get set up.”  Yes, you will have more dishes, but taking the time to measure out all of the ingredients before you even start will give you the ability to focus on technique when you are actively baking. So go ahead and measure out all the ingredients and place them in the order that you’ll need them.  I like to measure out the flour first and immediately add any of the “baking trinity” [salt, baking soda, baking powder] directly to the flour.  You will notice that on the recipe card, the ingredients are listed in the order you need them, for a reason! 

Make the Cake Batter: 

In a large mixing bowl, combine the dry ingredients – flour, baking powder, baking soda and salt – and set them aside. Recipes often say that the flour should be sifted to remove lumps, but most of the time I skip that step.  Sift if you want!   

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. This step helps to incorporate air into the batter and creates a tender cake texture. You can use an electric mixer or a stand mixer for this process. Then mix in the vegetable oil.  The vegetable oil helps keep the cake moist.

Next, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. This step helps to create a smooth and uniform batter. Then, add the vanilla extract to the butter-sugar mixture.  Don’t forget to scrap the bottom of the bowl in between steps, y’all. 

Alternate adding the flour mixture and the milk to the bowl.  Start and end with the flour mixture.  For example: 1 cup flour, ½ cup milk, 1 cup flour, ½ cup milk, remaining flour.  Turn the speed on the mixer down to low and don’t over mix. The batter should look thick and kind of lumpy.  Stir in the coconut flakes. 

Use a large cookie scoop or measuring cup to fill each cupcake well ⅔ full.  Bake the cupcakes in the preheated oven and bake for 18-22 minutes, or until a toothpick comes out clean.

Once the  cupcakes are baked remove them from the oven and allow them to cool in the pans for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.   

Make the Coconut Frosting

Please note that the Coconut Buttercream recipe makes a lot of coconut buttercream.  It's always better to have more buttercream than not enough when you are decorating.  If you have extra coconut buttercream, put it in a quart size freezer bag and freeze it for your next baking project. 

In the bowl of a stand mixer fitted with a paddle attachment, mix the room temperature butter until smooth, about 2 minutes.  Then add in the powdered sugar, salt and vanilla extract.  Slowly add in the coconut milk until you get the desired thickness.  Increase the speed on the mixer to medium high and mix for another 2-3 minutes until smooth. 

Once the cupcakes are completely cooled, spread a generous layer of frosting on top of each cupcake and then cover the entire cupcake in coconut flakes. 

Storage: 

The finished cupcakes can be stored in an airtight container at room temperature for 2-3 to three days. 

Variations/ Substitutions

This coconut cake is very light on the coconut flavor, so if you want a stronger coconut flavor add a teaspoon of coconut extract and swap out the regular milk for coconut milk.  

Flavor Pairings

Coconut pairs wonderfully with other flavors.  Here are some other flavors to consider: 

• Lemon curd
• Pineapple
• Chocolate ganache

Love Coconut?  

Here are some other recipes to try:

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