Fluffy Coconut Cream Cupcakes with Silky Frosting
These coconut cream cupcakes are the softest, most tender coconut cupcakes I’ve made, with deep coconut flavor from full-fat coconut cream in both the batter and the frosting. No mixer needed for the cake, just a couple of bowls.
The crumb stays light but rich, and the whipped frosting is silky and just sweet enough. They come together in about 40 minutes, so they’re easy enough for a weeknight bake.
What Makes These Cupcakes So Good
These cupcakes stay remarkably moist for days because the batter uses coconut cream instead of butter, which also gives them a clean, natural coconut taste without any artificial edge.
The frosting is whipped coconut cream with a little powdered sugar. It’s light, not greasy, and sets up enough to pipe if you chill the can properly. It tastes like fresh coconut whipped into a cloud.
Ingredients
- 1½ cups all-purpose flour: spooned and leveled, not scooped.
- 1 cup granulated sugar: keeps the crumb tender.
- 1½ teaspoons baking powder: gives lift without density.
- ½ teaspoon fine salt: balances the sweetness.
- ½ cup coconut cream, the thick solid part from 1 chilled can: gives moisture and coconut notes. Save the residual liquid for another use or thin the batter if needed.
- ¼ cup vegetable oil: neutral oil that keeps the cupcakes soft.
- 2 large eggs, at room temperature: bring to room temp for better mixing.
- 1 teaspoon vanilla extract: rounds out the coconut flavor.
- ¼ cup whole milk: adds just enough liquid for a smooth batter.
For the frosting:
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight: you’ll only use the solid cream, about 1 cup.
- ½ cup powdered sugar: sweetens and stabilizes the whipped cream.
- 1 teaspoon vanilla extract: enhances the flavor.
Variations and Substitutions
- Dairy-free: replace the whole milk with an equal amount of canned coconut milk or oat milk. The frosting is already dairy-free when made with coconut cream.
- Gluten-free: use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.
- Add texture: fold ¼ cup shredded unsweetened coconut into the batter for a little chew.
- Citrus note: add 1 teaspoon lime zest to the batter for a tropical twist.
Coconut Poke Cake is next on our list if these cupcakes are your kind of dessert.
How to Make Coconut Cream Cupcakes
Step 1: Mix the Dry Ingredients
Whisk together the 1½ cups flour, 1 cup sugar, 1½ teaspoons baking powder, and ½ teaspoon salt in a large bowl until evenly combined. This takes about 30 seconds.
The mixture will look pale and uniform with no streaks of baking powder or salt.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk the ½ cup coconut cream, ¼ cup oil, 2 eggs, 1 teaspoon vanilla, and ¼ cup milk until smooth. The coconut cream may be lumpy at first, but whisking for a minute will break it down into a creamy, pourable liquid.
You want no visible streaks of egg or oil. The mixture should look pale yellow and feel slightly thick.
Step 3: Fold the Batter Together
Pour the wet ingredients into the dry mixture and stir gently with a spatula just until you no longer see dry flour. About 12 to 15 strokes are enough. A few small lumps are fine; overmixing will make the cupcakes tough.
The batter will be thick but scoopable, with a slight shine from the oil.
Step 4: Bake the Cupcakes
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the cups, filling each about two-thirds full. You should get exactly 12.
Bake for 18 to 20 minutes, until the tops spring back lightly when pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots. The edges will pull away slightly from the liners.
Step 5: Frost and Serve
Open the chilled can of coconut milk without shaking it. Scoop out the solid white cream into a bowl, leaving the clear liquid behind. You need about 1 cup of solid. Add ½ cup powdered sugar and 1 teaspoon vanilla. Whip with a hand mixer on medium speed until light, fluffy, and increased in volume, about 2 minutes.
Spread or pipe the frosting onto completely cooled cupcakes. If the frosting feels too soft, chill it for 10 minutes before using. Serve right away or keep in the fridge until ready, where the frosting will firm up slightly.
A Few Tips for Perfect Cupcakes
- Chill the coconut milk fully: the can needs at least 12 hours in the fridge for the cream to separate and whip properly. Turn it upside down before opening to easily pour off the liquid.
- Don’t overmix the batter: stop stirring as soon as the flour disappears. A light hand keeps the crumb airy.
- Bring eggs to room temperature: cold eggs can re-thicken the coconut cream and make the batter less smooth. Set them in warm water for 10 minutes if you’re short on time.
- Cool completely before frosting: warm cupcakes will melt the coconut cream. Let them sit on a wire rack for at least 30 minutes.
Bake times for different pans:
| Pan | Size | Time |
|---|---|---|
| Standard muffin tin | 12 cups | 18–20 minutes |
| Mini muffin tin | 24 cups | 10–12 minutes |
| Two 8-inch round cake pans | 8 inches each | 22–25 minutes |
Storing Leftover Cupcakes
- Refrigerate: place the frosted cupcakes in an airtight container and refrigerate for up to 3 days. The frosting softens at room temperature, so keep them chilled.
- Serve cold: these taste best straight from the fridge, where the frosting feels like a mousse. Let them sit out for 10 minutes if you prefer a softer texture.
What to Serve with Coconut Cream Cupcakes
Fresh mango slices tossed with a squeeze of lime juice cut through the sweetness and echo the tropical coconut. A simple passion fruit coulis drizzled on the plate adds a tart, fragrant contrast that makes the creamy frosting pop.
Frequently Asked Questions
Can I use light coconut milk instead of full-fat?
No. Light coconut milk has too little fat to separate into a solid cream and won’t whip. Stick with full-fat for both the batter and frosting.
My frosting turned out runny. What went wrong?
The coconut cream likely wasn’t cold enough, or you accidentally included the watery liquid from the can. Use only the solid part and chill the bowl and beaters if your kitchen is warm.
Can I make these cupcakes ahead of time?
Yes. Bake the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. Whip the frosting and assemble them the day you plan to serve.
Can I use this batter for a layer cake?
Absolutely. Divide the batter between two greased 8-inch round pans and bake for 22 to 25 minutes, until a tester comes out clean. Double the frosting recipe to cover the layers and sides.
Coconut Cream Cupcakes Recipe
Ingredients
Method
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk coconut cream, oil, eggs, vanilla, and milk until smooth.
- Pour wet into dry and fold gently with a spatula until just combined.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin and fill cups two-thirds full. Bake 18–20 minutes until a toothpick comes out clean.
- Scoop the solid cream from the chilled can, add powdered sugar and vanilla, and whip until fluffy. Spread or pipe onto cooled cupcakes.
Notes
