Cupcakes with Coconut Cream Cheese Buttercream

Why You’ll Love This Recipe

These cupcakes are moist, tender, and topped with a luscious coconut cream cheese buttercream that adds both richness and texture. The frosting is smooth and flavorful without being overly sweet, while the coconut brings a tropical twist to a classic dessert. They are easy to prepare and impressive enough for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

All-purpose flour

Baking powder

Salt

Unsalted butter, softened

Granulated sugar

Eggs

Vanilla extract

Coconut extract

Whole milk

Shredded sweetened coconut

For the Coconut Cream Cheese Buttercream:

Cream cheese, softened

Unsalted butter, softened

Powdered sugar

Coconut extract

Vanilla extract

Heavy cream or milk

Shredded coconut, for garnish

Optional Toppings:

Toasted coconut flakes

White chocolate shavings

Fresh berries

Directions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract and coconut extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Fold in the shredded coconut.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely on a wire rack.

To prepare the buttercream, beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, mixing until light and fluffy.

Blend in the coconut extract and vanilla extract.

Add a small amount of heavy cream or milk if needed to achieve the desired consistency.

Pipe or spread the frosting onto the cooled cupcakes.

Garnish with shredded coconut or toasted coconut flakes before serving.

Servings and timing

Servings: 12 cupcakes

Prep Time: 20 minutes

Bake Time: 20 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 10 minutes

Variations

Add crushed pineapple to the cupcake batter for a tropical pineapple-coconut version.

Use toasted coconut in both the batter and garnish for a deeper coconut flavor.

Fill the cupcakes with coconut cream pudding for an extra indulgent treat.

Add finely chopped macadamia nuts for texture and a tropical flair.

Substitute almond extract for part of the coconut extract to create a more complex flavor profile.

Storage/Reheating

Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days.

Allow refrigerated cupcakes to sit at room temperature for 20 to 30 minutes before serving for the best texture and flavor.

Unfrosted cupcakes can be frozen for up to 3 months. Thaw completely before frosting.

The cream cheese buttercream should always be kept refrigerated when not being served.

These cupcakes do not require reheating and are best enjoyed at room temperature.

FAQs

Can I use unsweetened coconut instead of sweetened coconut?

Yes, but the cupcakes may be slightly less sweet. You can adjust the sugar if desired.

Can I make these cupcakes ahead of time?

Yes, the cupcakes can be baked a day ahead and frosted before serving.

Why does my cream cheese frosting seem too soft?

Warm ingredients or a warm kitchen can soften the frosting. Chill it briefly before piping if needed.

Can I use coconut milk instead of regular milk?

Yes, coconut milk can enhance the coconut flavor and works well in the batter.

How do I toast coconut flakes?

Spread them on a baking sheet and bake at 325°F for a few minutes, stirring occasionally until golden.

Can I freeze frosted cupcakes?

Yes, though the frosting texture may change slightly after thawing. Freeze in an airtight container.

What type of cream cheese works best?

Full-fat block-style cream cheese provides the best texture and flavor for frosting.

Can I make mini cupcakes?

Yes, reduce the baking time to approximately 10 to 12 minutes.

How do I make the frosting thicker?

Add additional powdered sugar until the desired consistency is reached.

What can I serve with these cupcakes?

They pair beautifully with coffee, tea, tropical fruit, or a refreshing lemonade.

Conclusion

Cupcakes with Coconut Cream Cheese Buttercream are a deliciously moist and flavorful dessert that brings a touch of the tropics to any occasion. The combination of tender coconut-infused cupcakes and creamy, tangy frosting creates a dessert that is both elegant and comforting. Whether served at a celebration or enjoyed as an everyday treat, these cupcakes are sure to impress with their rich flavor and beautiful presentation.

Cupcakes with Coconut Cream Cheese Buttercream

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cupcakes with Coconut Cream Cheese Buttercream are soft, moist coconut-infused cupcakes topped with a rich and tangy cream cheese frosting flavored with sweet coconut. They bring a tropical twist to a classic dessert and are perfect for celebrations or everyday treats.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1/2 cup whole milk
• 1/2 cup shredded sweetened coconut
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 1 tsp coconut extract (for frosting)
• 1 tsp vanilla extract (for frosting)
• 1 to 2 tbsp heavy cream or milk
• 1/4 cup shredded coconut, for garnish
• Optional: toasted coconut flakes
• Optional: white chocolate shavings
• Optional: fresh berries

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract and coconut extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Fold in the shredded coconut.
8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cupcakes completely on a wire rack.
11. To make the frosting, beat the cream cheese and butter together until smooth and creamy.
12. Gradually add the powdered sugar and beat until light and fluffy.
13. Mix in the coconut extract and vanilla extract.
14. Add heavy cream or milk as needed to reach the desired consistency.
15. Pipe or spread the frosting onto the cooled cupcakes and garnish with shredded or toasted coconut.

Notes

• Add crushed pineapple to the batter for a tropical variation.
• Use toasted coconut in the batter and garnish for deeper flavor.
• Fill the cupcakes with coconut cream pudding for extra indulgence.
• Add chopped macadamia nuts for texture.
• Coconut milk can be substituted for regular milk.
• Store frosted cupcakes in the refrigerator for up to 5 days.
• Allow refrigerated cupcakes to sit at room temperature before serving.
• Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

• Serving Size: 1 cupcake
• Calories: 410 kcal
• Sugar: 34 g
• Sodium: 180 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 65 mg