Coconut Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert/Cupcake
Serves: 12 cupcakes
  • 12 tablespoons (1½ sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs + 1 egg white, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1½ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk, room temperature (can also use whole milk or full fat coconut milk)
  • ½ cup sweetened coconut
Buttercream Frosting
  • 5 tablespoons all-purpose flour
  • 1 cup whole milk (I would not use low-fat for this recipe)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup butter (2 sticks), room temperature
  • 1¼ cups granulated sugar
  • Sweetened shredded coconut for decoration
  1. Preheat oven to 325 degrees and line a cupcake pan with 12 cupcake liners; set aside.
  2. Mix together flour, baking soda, baking powder and salt in a bowl; set aside.
  3. Cream together butter and sugar until light and fluffy (you can use a stand-alone mixer fitted with a paddle attachment or a hand-held mixer). Add eggs, vanilla extract and coconut extract and mix until incorporated, scraping down sides of bowl as necessary - mixture may look lumpy.
  4. With mixer on slow-speed, alternate adding the bowl of dry ingredients and the milk starting and ending with dry ingredients. Do not over-mix. Gently fold in sweetened coconut.
  5. Fill cupcake liners ¾ full. Bake for 20-28 minutes. (mine baked for 22 minutes) until tops are slightly browned or a toothpick inserted in the center of a cupcakes comes out clean. Let cool.
  6. To make the whipped buttercream, add flour and milk to a sauce pan and place over medium heat whisking constantly until it thickens. This will happen all of a sudden so watch it carefully. Take off the heat and whisk in vanilla and coconut extract then let cool completely - you can put it in your refrigerator if you need to hurry up the cooling process, just don't let it get too cold.
  7. While the flour mixture is cooling, add butter and granulated sugar to a mixer fitted with a whisk attachment (You can use a hand-held mixer, it will just be a little more work). Turn the mixer on high and whip the butter and sugar for at least 5 minutes, scraping down sides of bowl as necessary. The mixture should be white and fluffy and the sugar should be almost dissolved.
  8. Lastly, add the cooled flour mixture to your mixer bowl and whip on high for 1 minute. The frosting will be very fluffy and look liked whipped cream.
  9. Frost cupcakes and sprinkle with shredded coconut.
Recipe by Stuck On Sweet at