I honestly dont even know how or even why I thought of doing a coconut flavored cupcake but some how I came to me and I went with it. I needed a break from trying to master these damn macarons (3 failed attempts so far). And let me tell you I am not at all regretful!!!

I made both mini cupcakes and regular and they all came out super moist and airy and the coconut butter frosting is such a good compliment to them. What makes these cupcakes is the cake flour. Its much finer and not as dense as regular all-purpose flour. Its definitely worth to get it for this recipe or honestly any cupcake or cake you make.


  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cups granulated sugar
  • 1 egg, at room temperature
  • 2 egg whites, at room temperature
  • 2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 2/3 cup canned coconut milk, at room temperature
  • 1 1/3 cups shredded unsweetened coconut (i toasted mine 350F 5-10 min until slightly golden brown)


  • 14 Tbsp unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 tbsp coconut extract, to taste
  • 2 – 3 Tbsp canned coconut milk
  • Food coloring (if using)
  1. Preheat oven to 350 degrees. Line a muffin pan with 12 paper cupcake liners if you only make regular. If mini its enough for 24 mini cupcakes and 6 regular. Or 40-48 mini cupcakes, set aside.
  2. Sift cake flour into a medium mixing bowl. Add in baking powder and salt and mix together.
  3. In a bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until light and creamy (2-3 min). Add in the egg then add in the egg whites one at a time, mix well inbetween each addition. Add in coconut extract and vanilla extract and mix well.
  4. Add in 1/3 of the flour mixture and mix on low speed just until combined then add in 1/2 of the coconut milk, mixing just until combined. Mix in another 1/3 of the flour mixture, then mix in remaining 1/2 of the coconut milk (mixing just until combined after each addition). Finish by mixing in the last 1/3 of the flour mixture.
  5. Remove bowl and scrape sides and bottom of bowl with a spatula and gently fold just until combined. Divide batter among paper lined muffin cups filling each cup about 2/3 full.
  6. Bake in preheated oven until toothpick inserted into center comes out clean 6-8 minutes for mini cupcakes and 13-15 for regular cupcakes. Cool cupcakes on wire rack.


  1. In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy (2-3 minutes)
  2. Mixing on low add in powdered sugar( 1 cup at a time) and let incorporate well inbetween additions. Add your Coconut extract and your food coloring if you are using and 2 Tbsp coconut milk and mix until light and fluffy. Add your last Tbsp of coconut milk to thin if you need to ( i did)
  3. Feost your cupcakes as desired and sprinkle with the toasted coconut or roll them in the coconut to cover completely!

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