The Best Coconut Cupcakes (That Actually Taste Like Coconut!)

Last Saturday night at 9:30 PM, I found myself elbow-deep in coconut flakes because my 12-year-old Emma had casually mentioned she wanted to bring cupcakes to her friend’s birthday party. The next morning. Of course.

But here’s the thing – these coconut cupcakes have become my go-to recipe for exactly these moments. They’re foolproof, actually taste like coconut (not just vanilla with a sprinkle of flakes), and somehow make me look like the mom who has it all together. Even when I’m making them in my pajamas at nearly 10 PM.

How I Discovered This Recipe

I’ll be honest – I used to be one of those people who thought coconut desserts were just okay. Then my husband brought home a coconut cake from his work potluck that completely changed my mind. It was moist, had this amazing coconut flavor throughout, and I spent weeks trying to recreate it.

After about six failed attempts (and a lot of disappointed kids), I finally cracked the code. The secret? Using coconut milk in the batter AND coconut extract. Most recipes only use one or the other, but you need both for that deep coconut flavor.

My Biggest Coconut Cupcake Disaster

Let me tell you about the time I learned the hard way that not all coconut milk is created equal. I was rushing (shocking, I know) and grabbed a can of coconut milk from the back of my pantry. Turns out it was the thick, almost solid kind you use for curries. The batter was so thick I could barely pour it into the cupcake liners.

The cupcakes came out dense and weird, and my 8-year-old Jake took one bite and said, “Mom, these taste like dinner.” Lesson learned: always use the thinner coconut milk meant for baking, not the thick stuff. I keep Thai Kitchen coconut milk on hand now – it’s consistently the right consistency.

Brand Preferences That Actually Matter

Speaking of brands, I’ve tried a lot of coconut extracts over the years. McCormick is fine, but if you can find Simply Organic coconut extract, it’s worth the extra dollar. The flavor is so much more natural.

For coconut flakes, I always go for unsweetened. The sweetened ones make everything too sugary, and honestly, the frosting provides plenty of sweetness. Bob’s Red Mill unsweetened coconut flakes are my go-to, but I’ve used the store brand in a pinch, and they work fine.

The Real-Life Tips That Make All the Difference

Here’s what I’ve learned from making these probably 50+ times:

Room temperature ingredients are non-negotiable. I know everyone says this, but with coconut milk it’s especially important. Cold coconut milk doesn’t mix well, and you’ll get weird lumps. If you forget to take your eggs out ahead of time (like I always do), just put them in a bowl of warm water for 5 minutes.

Don’t overmix the batter. I made this mistake constantly in the beginning. Mix just until everything is combined. The batter should look a little lumpy – that’s perfect.

Fill the cupcake liners about 2/3 full. I used to fill them halfway and wonder why my cupcakes were so small. These don’t rise as much as regular vanilla cupcakes, so you can be a bit more generous.

Test for doneness with a toothpick, but don’t expect it to come out completely clean. The coconut milk makes these cupcakes more moist, so a few moist crumbs on the toothpick are fine. Completely clean means they’re overdone.

How My Family Actually Eats These

Emma loves them exactly as written, but Jake always picks off the coconut flakes from the top. So now I make half with flakes and half without. Problem solved.

My husband, who travels constantly and has eaten desserts from fancy hotels all over the country, says these are better than most professional bakery cupcakes. High praise from someone who’s eaten a lot of cupcakes.

When I’m really pressed for time, I’ll make the cupcakes the night before and frost them in the morning. They actually taste better after sitting overnight – the coconut flavor develops more.

The Recipe

Coconut Cupcakes

Makes 18 cupcakes

Ingredients:

• 1¾ cups all-purpose flour
• 1 cup sugar
• ¼ cup brown sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• 2 large eggs, room temperature
• ⅔ cup coconut milk (the thin kind!)
• ¼ cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• ½ cup unsweetened coconut flakes

For the Coconut Buttercream:

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• ¼ cup coconut milk
• 1 teaspoon coconut extract
• ½ teaspoon vanilla extract
• Pinch of salt
• ½ cup unsweetened coconut flakes for topping

Instructions:

1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, both sugars, baking powder, and salt.
3. In a large bowl, cream the butter until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition.
4. Mix the coconut milk, regular milk, vanilla, and coconut extract in a measuring cup.
5. Alternately add the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined – don’t overdo it.
6. Fold in the coconut flakes.
7. Divide batter among cupcake liners, filling about ⅔ full.
8. Bake for 18-20 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
9. Cool completely before frosting.

For the frosting: Beat butter until fluffy. Gradually add powdered sugar, then coconut milk, extracts, and salt. Beat until smooth and pipeable.

Frost cooled cupcakes and sprinkle with coconut flakes.

Final Thoughts

These cupcakes freeze beautifully unfrosted – I always make a double batch and freeze half for the next time someone needs cupcakes “tomorrow morning.” Just thaw and frost when ready.

And if you’re making these for a party, don’t stress about perfect piping. A simple swirl with an offset spatula looks just as good and takes half the time. Trust me, once people taste these, they won’t be looking at how pretty your frosting job is.

Let me know if you try these! I love hearing how they turn out for other families.