Moist Coconut Cupcakes with Rich Cream Cheese Frosting
These ultra-moist coconut cupcakes feature a tender crumb, rich coconut milk, and a velvety coconut cream cheese frosting. A tropical dream in every bite!
- Prep Time: 25
- Cook Time: 20
- Total Time: 45
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 cup butter (preferably Kerrygold unsalted)
1 1/2 cups sugar
3 eggs (room temperature)
2 1/4 cups King Arthur all-purpose flour
1 1/4 tsp salt
1 tsp baking powder
1 cup coconut milk
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup shredded coconut
1/2 cup butter (for frosting)
8 oz Philadelphia cream cheese (softened)
1 1/4 cups powdered sugar (sifted)
1/4 cup shredded coconut (for frosting)
Instructions
1. Preheat oven to 350°F and line a standard 12-cup muffin tin.
2. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
3. In a large bowl, beat softened butter for 3 minutes. Add sugar and beat for 3 more minutes until fluffy.
4. Add eggs one at a time, beating 30 seconds after each. Combine coconut milk and extracts in a separate small bowl.
5. Alternate adding dry ingredients and wet ingredients to the butter mixture, starting and ending with dry. Do not overmix.
6. Fold in 1/2 cup coconut. Fill liners 3/4 full.
7. Bake for 18-22 minutes. Cool in pan for 5 minutes, then move to a wire rack.
8. For frosting: Beat cream cheese for 1 minute, add butter and beat for 3 minutes. Mix in powdered sugar and coconut. Frost cooled cupcakes.
Notes
Ensure eggs and cream cheese are at room temperature to avoid curdling.
Use full-fat canned coconut milk for the richest flavor.
Store in an airtight container in the fridge for up to 3 days.