Coconut Cupcakes

Name: Coconut Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 1530 min
Ingredients: 1 ¾ cups all-purpose flour (244 g); ½ tsp baking soda; ½ tsp baking powder; ½ tsp fine sea salt; ½ cup butter ((melted)); 1 ½ cups full-fat coconut milk; 1 ½ cups granulated sugar; ¼ cup canola oil; ¼ cup sour cream; 2 eggs; 2 tsp pure vanilla extract; 1 cup shredded coconut; 1 cup salted butter; 1 TBS pure vanilla extract; ⅛ tsp fine sea salt; 5 cups powdered sugar; ¼ cup coconut milk ((or heavy cream, or whole milk)); 1 cup shredded coconut

By Laura

Posted Mar 01, 2026

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These coconut cupcakes are irresistibly moist with a beautiful crumb and rich coconut flavor. Slathered with homemade coconut frosting, they’re truly the best cupcakes ever.

Close-up of a coconut cupcake with a bite taken out, showing a moist vanilla crumb topped with creamy coconut frosting and shredded coconut, in a white paper liner.

Just like my famous coconut cake, these coconut cupcakes are truly some of the very best cupcakes I’ve ever made or eaten.

They’re some of those stick-to-your-fork moist cupcakes that keep you coming back for more. They’re moist and fluffy at the same time with tons of coconut, without it being overpowering.

The irresistible homemade coconut frosting piped or slathered on top is the chef’s kiss that makes them out of this world delicious.

Close-up of a coconut cupcake, showing a moist vanilla crumb topped with creamy coconut frosting and shredded coconut, in a white paper liner. Other cupcakes surround it on a white plate.

Coconut Cupcakes: Ingredients & Substitutions

Overhead view of labeled ingredients for coconut cupcakes arranged on a light surface, including all-purpose flour, granulated sugar, shredded coconut, coconut milk, sour cream, canola oil, melted salted butter, eggs, vanilla, baking powder, baking soda, and salt.

All-purpose flour. you can use gluten-free flour to make this gluten-free.
Granulated sugar. white sugar or organic cane sugar are the best choices.
Salted butter. unsalted butter works well.
Full-fat coconut milk. I use canned coconut milk. You can use a lite version but I recommend full fat.
Canola oil. coconut oil is a great substitute for canola oil.
Sour cream. full-fat greek yogurt is a good substitute.
Shredded Coconut. I suggest unsweetened shredded coconut for the best results.
Coconut Frosting. Use this recipe for the best coconut frosting. Or you can make vanilla butter cream, vanilla frosting, etc. if you prefer.

How to Make

Let’s walk through how to make coconut cupcakes, and don’t forget to watch the video.

Begin by preheating the oven to 350 degrees Fahrenheit (177 degrees Celsius). Then, line two, standard cupcake pans with cupcake liners and lightly grease them.

Making coconut cupcakes: overhead photo of a white speckled 12-cup muffin tin lined with white paper liners and sitting on a countertop.

Next, combine the flour, salt, baking soda and baking powder together in a medium bowl and set the dry ingredients aside.

Making coconut cupcakes: overhead photo of dry ingredients for coconut cupcakes being added to a clear mixing bowl.

Making coconut cupcakes: overhead photo of dry ingredients for coconut cupcakes added to a clear mixing bowl and mixed together.

Then, melt the butter in a large bowl. Once it’s melted, whisk in the coconut milk, sugar, canola oil, sour cream, eggs and vanilla until smooth.

Making coconut cupcakes: overhead photo of wet ingredients for coconut cupcakes added to a clear mixing bowl.

Then, whisk in the flour mixture until the batter is smooth.

Making coconut cupcakes: overhead photo of wet ingredients for coconut cupcakes added to a clear mixing bowl and mixed together.

Making coconut cupcakes: overhead photo of wet and dry ingredients for coconut cupcakes being combined in a clear mixing bowl.

Stir int he shredded coconut. I like to add it after the flour mixture to ensure the flour is completely incorporated and there are no lumps.

Making coconut cupcakes: overhead photo of wet and dry ingredients for coconut cupcakes combined in a clear mixing bowl and mixed together.

Making coconut cupcakes: overhead photo of shredded coconut being added to the cupcake batter in a clear mixing bowl.

Making coconut cupcakes: overhead photo of completed cupcake batter in a clear mixing bowl and ready to scoop.

Measure a heaping ¼ cup of batter into the well of each muffin tin.

Making coconut cupcakes: overhead photo of a white speckled 12-cup muffin tin lined with white paper liners, each of which has been filled with cupcake batter.

Then, bake the coconut cupcakes in the preheated oven for 17 to 20 minutes, or until the tops are set and very lightly browned, and a cake tester inserted in the center comes out clean.

Making coconut cupcakes: overhead photo of completed, baked cupcakes sitting in a 12-cup muffin tin.

Making coconut cupcakes: close-up photo of completed, baked cupcakes sitting in a 12-cup muffin tin on top of a black wire cooling rack.

After baking, let the coconut cupcakes cool in the pan on a wire cooling rack for at least 10 minutes. Then, use a spoon to lift them out of the muffin pan and transfer them to a wire cooling rack to cool completely.

Optional. You can transfer the coconut cupcakes to a baking sheet and put them in the freezer to cool/harden before frosting. I prefer frosting frozen cakes/cupcakes.

Making coconut cupcakes: overhead photo of completed, baked coconut cupcakes sitting on a black wire cooling rack.

While the cupcakes are cooling, make the coconut frosting by following this recipe.

Making coconut cupcakes: close-up photo of homemade coconut frosting in a white speckled bowl with a whisk being held near the bowl.

Then pipe or slather the frosting on top of each cupcake. If desired, sprinkle the top with more coconut or sprinkles. Then, chill the cupcakes in the refrigerator overnight. These coconut cupcakes taste even better the second day.

Serve

Serve the cupcakes at room temperature for the best flavor and texture.

Store/Freeze

Store leftover coconut cupcakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Thaw slowly at room temperature – do not microwave the cupcakes.

Coconut Cupcakes Recipe FAQS

How do I get strong coconut flavor in coconut cupcakes?

This recipe has the perfect coconut flavor from coconut milk and shredded coconut. If you want an even stronger flavor, you can add coconut extract to the batter along with the vanilla.

Can I use sweetened or unsweetened coconut in coconut cupcakes?

This recipe calls for unsweetened coconut, you can use sweetened it will just make the cupcakes sweeter.

Can I make coconut cupcakes ahead of time?

Yes absolutely. They are the best when stored in the fridge overnight.

What frosting pairs best with coconut cupcakes?

This is the best coconut frosting and works the best on these cupcakes. Or you can make vanilla butter cream, vanilla frosting, cream cheese frosting, etc. if you prefer.

Can I toast the coconut for topping cupcakes?

You do not have to, but if you like the toasty flavor you can toast the coconut on the stovetop or in the oven.

Can I make coconut cupcakes gluten-free?

Yes. Use a 1:1 gluten-free all-purpose flour blend designed for baking.

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