There’s just something about biting into a soft, fluffy cupcake topped with creamy coconut that instantly transports me back to lazy Sunday afternoons at my grandma’s house. The smell of toasted coconut wafting through the air, the sweet richness of coconut cream melting in your mouth—that’s pure comfort in every bite. Honestly, these coconut cream cupcakes are my go-to when I want something indulgently sweet, but still feel like I’m giving my taste buds a little vacation. I’ve made this recipe countless times, tweaking it here and there, and I swear: it’s one of those baked goods that never disappoints. Trust me on this—the moment you take that first bite, you’ll feel like you’re in paradise, no matter if it’s for a special occasion or just a cozy treat after a long day. It’s almost like a small slice of vacation in cupcake form—perfectly sweet, incredibly moist, and bursting with coconut flavor. Plus, they’re way easier to make than you’d think. My kids actually ask for these all the time, and I’m pretty sure you’ll fall in love with them too.
Thank you for reading this post, don't forget to subscribe!What is coconut cream cupcake?
Think of coconut cream cupcakes as the lovechild of your favorite fluffy vanilla cupcake and a tropical coconut dream. They’re essentially moist, tender cupcakes infused with coconut flavor, topped with a generous swirl of coconut cream frosting, and finished with toasted shredded coconut on top. The “coconut cream” part is key here—it’s a rich, velvety coconut-flavored frosting that’s not overly sweet but just enough to make your taste buds dance. This recipe gets its name from that luscious coconut cream frosting, which is layered perfectly between soft cake and crowned with that golden, toasty coconut topping. It’s a delightful little dessert that’s great for summer parties, family gatherings, or even a cozy night when you’re craving something sweet but want to keep it light and refreshing. What I love most about this is how the coconut flavor is bold but balanced, and every bite feels like a mini vacation. Honestly, once you make these, you’ll be hooked – they’re just that good.
Why you’ll love this recipe?
First off, the flavor profile is out of this world. The natural sweetness of coconut combined with the creaminess of frosting creates a perfect harmony—think of a tropical breeze in cupcake form. What I love most about this is how incredibly versatile they are: serve them as a light dessert after dinner, bring them to summer picnics, or even gift them to friends who adore coconut. Plus, they’re surprisingly easy to make. I always do this when I want a quick sweet fix — whip up a batch in under an hour, and they look fancy enough to impress your friends! The ingredients are super budget-friendly, too — mostly pantry staples like shredded coconut, sugar, flour, and coconut milk. I’ve made these several times using different coconut milk brands, and they all turn out wonderful, but I do suggest using full-fat coconut milk for that extra richness. They’re also a crowd-pleaser that kids and grown-ups alike will devour—my own family fights over the last one every single time! Trust me, once you try these, they’ll become a regular in your baking rotation.
How do I make coconut cream cupcakes?
Quick Overview
This recipe is all about keeping things simple and flavorful. First, you’ll prepare a moist vanilla batter infused with shredded coconut and coconut milk. While that’s baking, you’ll whip up a luscious coconut cream frosting, which crowns these cupcakes with a tropical touch. Once cooled, just swirl on the frosting, sprinkle with toasted coconut, and voilà—your coconut cream cupcakes are ready to wow! It’s honestly a straightforward process, perfect for bakers of all levels. The best part? The frosting can be made ahead, and the cupcakes stay moist and delicious for days when stored properly. Whether you’re baking for a bunch of friends or just craving a sweet escape, this recipe has you covered.
Ingredients
For the Main Batter:
• 1 1/2 cups all-purpose flour
• 1 cup shredded coconut (sweetened or unsweetened, depending on preference)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup coconut milk (full-fat for creaminess)
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
For the Filling:
• Optional: Coconut-flavored jam or preserves for a fruity twist
• Or simply extra toasted coconut for texture and flavor
For the Glaze / Frosting:
• 1 cup coconut cream (chill your can of coconut milk overnight, then scoop out the solid top)
• 2-3 cups powdered sugar (adjust for sweetness and desired consistency)
• 1 teaspoon vanilla extract
• Toasted shredded coconut for topping
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by setting your oven to 350°F (175°C). Line your cupcake pan with paper liners—trust me, this is a game-changer for easy removal and presentation. I always do this first so I don’t forget later. If you want extra tropical vibes, a sprinkle of shredded coconut inside the liners before pouring the batter is a cute touch that adds texture and flavor with each bite.
“The Sweet Coconut Cream Cupcakes A Tropical Dream turned out amazing. My kids asked for seconds. Saving this one!”
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, shredded coconut, baking powder, and salt. This step ensures even distribution of leavening and coconut throughout the batter, giving you that perfect fluffy texture. I used to add everything at once, but I’ve found gently combining dry ingredients keeps everything light and prevents clumping.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and sugar until the mixture is pale and fluffy—that’s the secret to a tender cupcake. Add eggs one at a time, beating well after each addition. Then, stir in vanilla and coconut milk. The smell alone at this stage is enough to make your kitchen feel like a tropical resort. Make sure your eggs and coconut milk are at room temperature so everything combines smoothly.
Step 4: Combine
Gradually add the dry ingredients into the wet, folding gently until just combined. Overmixing here can lead to dense cupcakes, so mix lightly — think of folding like a gentle dance. The batter should be thick but spreadable, with flecks of coconut visible. If it seems a tad too thick, add a splash more coconut milk; if it’s too runny, a tablespoon more flour will do the trick.
Step 5: Prepare Filling
If you want to add a little surprise inside, now’s the time. A spoonful of coconut jam or preserves in the center gives a lovely flavor burst. Alternatively, just have a bowl of toasted coconut ready for sprinkling on top later, which adds crunch and visual appeal.
Step 6: Layer & Swirl
Fill each cupcake liner about two-thirds full with batter. If you’d like to create a layered effect with filling, spoon a teaspoon of jam into the center of each batter-filled liner, then top with a little more batter. For that beautiful swirl, use a toothpick or skewer to gently tug the filling into the batter, creating a marbled effect. This trick makes each cupcake look fancy without extra work.
Step 7: Bake
Pop them into your preheated oven and bake for around 20-25 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, you’re golden. Every oven is a little different, so start checking at 20 minutes to avoid overbaking. The cupcakes should spring back when lightly pressed and smell like toasted coconut heaven.
Step 8: Cool & Glaze
Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack. Cool completely before frosting—this keeps the frosting from melting into the warm cupcake. For the frosting, chill your coconut cream overnight before whipping it up with powdered sugar and vanilla. Spread generously on each cupcake, then sprinkle with toasted shredded coconut for that beautiful finishing touch.
Step 9: Slice & Serve
Once decorated, let the cupcakes sit for about 10 minutes so the frosting sets a little. Serve them at room temperature for the best flavor and texture. Trust me, biting into one of these fluffy, coconut-scented treats feels like a mini vacation, and everyone loves how pretty they look on the plate!
What to Serve It With
When it comes to pairing, these coconut cream cupcakes are incredibly versatile. For breakfast (hey, don’t judge!), serve with a strong cup of coffee or a tropical fruit smoothie — they add just the right amount of sweetness to start your day. For brunch, these cupcakes shine alongside a bright citrus salad or a bowl of fresh berries. I love to set a little platter of sliced mango or pineapple next to them for a truly tropical vibe. As a dessert after dinner? Absolutely! Pair with a cold glass of coconut water or a pina colada-inspired cocktail for grown-ups. Or, keep it casual—these cupcakes are wonderful with a glass of cold milk or a hot cup of tea for a cozy snack. They’ve become a family favorite, especially when I want to share something special without a ton of fuss. Plus, leftover cupcakes make a fantastic breakfast—because why not?
“Made the Sweet Coconut Cream Cupcakes A Tropical Dream tonight and wow — perfect weeknight dinner. Will definitely make again!”
Top Tips for Perfecting Your Coconut Cream Cupcakes
Over the years, I’ve learned a few tricks to take these cupcakes from good to downright irresistible. Here are some of my best tips:
- Zucchini or Carrot Additions: Just kidding—they’re not in this recipe! But if you want to sneak in some healthy veggies, finely grated zucchini works perfectly—just squeeze out excess moisture so they don’t water down your batter. It’s a great way to add moisture and nutrients without changing the flavor much.
- Mixing Technique: Be gentle when folding dry into wet—overmixing makes cupcakes dense. I like to use a spatula and turn the bowl gently until just combined. This keeps them light and airy.
- Swirl Art: For a more dramatic marbled look, add a few drops of natural food coloring to your batter or filling. Use a toothpick to swirl for a fun, colorful effect that kids love.
- Ingredient Swaps: Tried coconut yogurt instead of coconut milk? Works! Just adjust the flour slightly if your batter seems too runny or thick. Almond milk or cashew milk make good dairy-free options, but full-fat coconut milk really gives that rich, tropical flavor.
- Baking Tips: Bake in the middle rack for even heat, and rotate the pan halfway through. Check early—every oven varies—and remove cupcakes as soon as they pass the toothpick test. Overbaking dries them out.
- Glaze Variations: Want a shiny glaze? Add a splash of pineapple juice to your frosting for extra tropical flavor. Or, sprinkle with chopped macadamia nuts for added crunch and richness.
One thing I’ve learned: patience is key. Allow the cupcakes to cool completely before frosting. The frosting sets better, and that prevents melting or sliding. Also, I like to make the frosting the night before—it thickens beautifully in the fridge, and once whipped, it’s pure magic.
Storing and Reheating Tips
I always have a stash of these cupcakes in my fridge—mainly because they taste just as good a day or two later, and the frosting holds up really well. Here’s how I keep them fresh:
- Room Temperature: For short-term storage (up to a day), keep cupcakes in an airtight container at room temp—cover them well to prevent them from drying out. They’re happily good for about 24 hours this way.
- Refrigerator Storage: For longer storage, pop them into an airtight container or wrap tightly with plastic wrap. They stay fresh for up to 3 days and sometimes even a bit longer—though I find the frosting is best within the first two days.
- Freezing: The cupcakes freeze really well—wrap each one individually in plastic wrap, then pop in a freezer bag or airtight container for up to 3 months. To serve, let them thaw on the counter or in the fridge, then re-whip the frosting if needed for a fresh, fluffy look.
- Glaze Timing: If you want that shiny coconut glaze or toasted coconut topping, it’s best to add it just before serving. If the cupcakes are cold, the frosting firms up nicely for clean slices. Reapply the glaze or toasted coconut right before serving—makes all the difference!
My advice? Always stash a batch in the freezer when you have a craving—they’re such a lifesaver. Just give them a little time to come to room temperature, and they taste just as fresh as when they first come out of the oven.
Frequently Asked Questions
Final Thoughts
If you’re hunting for a dessert that feels like a mini tropical getaway, these coconut cream cupcakes are just the thing. With their tender crumb, rich coconut flavor, and creamy topping, they strike the perfect balance of indulgence and freshness. I’ve tested countless variations—adding pineapple chunks, swapping out coconut milk for almond milk, even experimenting with different kinds of shredded coconut—and each time, they turn out delightful. The best part? They look impressive but are totally doable for home bakers of any skill level. My tip is to take your time cooling the cupcakes; patience makes a big difference for frosting perfection. Once you get the hang of it, you’ll find yourself reaching for this recipe whenever you want to bring a little sunshine to your day. So, gather your ingredients, preheat that oven, and get ready to bake a batch of happiness. I can’t wait to hear how yours turn out!
coconut cream cupcakes
Ingredients
Main Ingredients
- 1.25 cups all purpose flour
- 2 tsp baking powder
- 0.25 tsp salt
- 6 tbsp unsalted butter
- 0.75 cups sugar
- 1.5 tbsp vegetable oil
- 2 tsp coconut extract
- 2 large eggs
- 0.5 cups milk
- 2 egg yolks egg yolks
- 0.5 cups sweetened flaked coconut
- 0.5 cups salted butter
- 0.5 cups shortening
- 4 cups powdered sugar
Instructions
Preparation Steps
- Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
- Mix flour, baking powder, and salt; set aside.
- Cream butter, sugar, oil, and coconut extract until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
- Fill cupcake liners 3/4 full and bake for 13-15 minutes. Cool completely.
- Prepare coconut filling by cooking coconut, butter, and cream until thickened.
- Using a core tool, remove centers from cupcakes and fill with coconut filling.
- Prepare coconut frosting, then pipe onto cooled cupcakes.
- Sprinkle with toasted shredded coconut and garnish as desired.
