Crazy Cool Coconut Cupcakes

By
Nichelle Stephens
Nichelle Stephens
Nichelle Stephens
Nichelle Stephens is a writer, editor, event producer, and social media strategist who co-founded the blog Cupcakes Take the Cake.
Learn about The Spruce Eats' Editorial Process
Updated on 07/31/19
coconut cupcakes

France Ruffenach / The Image Bank / Getty Images

Prep: 30 mins
Cook: 18 mins
Total: 48 mins
Servings: 12 servings
Nutrition Facts (per serving)
427 Calories
26g Fat
45g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 427
% Daily Value*
Total Fat 26g 33%
Saturated Fat 20g 101%
Cholesterol 77mg 26%
Sodium 299mg 13%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 6%
Protein 4g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coconut oil is all the rage now. People are using organic coconut oil to condition hair, to moisturize the skin and even to clean teeth (oil pulling). Coconut oil has numerous health benefits. For cooking, we personally like coconut oil for sauteing vegetables and making scrambled eggs. With that said, coconut oil used in baking is not new. To capture both the health benefits of coconut oil and increase the coconut flavor in cupcakes, you can substitute coconut oil in place of butter. Luckily it is a straight one-to-one ratio.

For the Easter and other spring holidays, coconut cupcakes are great because they are easily decorated to look bird's nest with either jelly beans or chocolate eggs on top.

Note: For this recipe, it is good to measure out all the ingredients especially you will be adding some of the ingredients gradually into the mixing bowl.

Ingredients

  • 1 3/4 cups cake flour (Swan's Down or White Lily)
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt (kosher)
  • 3/4 cup coconut oil
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1 cup coconut (unsweetened shredded)
  • For the Frosting: (recipe adapted from Instructables)
  • 1/4 cup coconut oil
  • 2 cups confectioner's sugar
  • 4 tablespoon almond milk (or coconut milk)
  • 1 teaspoon vanilla extract
  • 1 cup coconut (unsweetened shredded)

Steps to Make It

Make the Cupcakes

  1. Gather the ingredients.

  2. Preheat oven to 350 F. 

  3. Put cupcake liners in a standard cupcake muffing pan.

  4. Sift flour, baking powder, and salt. If you don't have a sifter, then place the three ingredients in either a colander or strainer over the mixing bowl. Shake over the bowl to sift.

  5. Cream the coconut oil and sugar on medium for 2-3 minutes.

  6. Add the eggs one at a time, beating after each one.

  7. Pour the vanilla extract.

  8. Add one cup of coconut.

  9. Add half of the pre-measured flour and the buttermilk.

  10. Add the rest of the flour and mix well.

  11. Use an ice cream scoop to pour the batter into cupcake liners.

  12. Bake at 350 for about 18 minutes or until golden brown.

  13. Let cool on a baking rack.

Make the Frosting

  1. Gather the ingredients.

  2. "Cream" the coconut oil for 2 minutes. Unlike butter, coconut oil melts quickly, so don't microwave or set it out early to get soft.

  3. Add in 1/4 of the powdered sugar, the vanilla and 2 tablespoons of almond or coconut milk.

  4. Mix well together until nice and smooth.

  5. Keep adding powdered sugar slowly.

  6. Alternate with tablespoons of almond or coconut milk as needed until everything is combined.

  7. Toasted one cup of shredded coconut by spreading an even layer on a baking sheet. Bake at 325 F for five to 10 minutes until lightly golden.

  8. Put icing on the cupcakes. Serve and enjoy!