Creamy Coconut Cupcakes


Who likes cupcakes, we like cupcakes!  I made these deliciously fluffy cupcakes a couple of weeks ago but accidentally deleted most of the photos that I had taken so had to make them again, what a shame!  The secret to them is definitely the use of coconut milk rather than regular milk so if you have access to it, definitely use it!  My friend Jamie popped over for a catch up and to help make them (eat them) but I got impatient before he rocked up and ended up putting them in the oven before he had even arrived. Cupcakes wait for no man!


You will need –

1 cup of butter

2 cups of caster sugar

4 large eggs

1 tsp of coconut extract (or vanilla extract if you can’t get your hands on coconut extract)

3 cups of all-purpose flour

1 tbsp of baking powder

1/2 tsp of salt

1 cup of coconut milk or regular milk


And for the frosting –

1 cup of butter

8 cups of icing sugar

1/2 cup of coconut milk or regular milk

1 tsp of coconut extract (again, you can use vanilla extract)

desiccated coconut


Preheat the oven to 180 degrees C and then line the cupcake tins with paper liners and set on the side.


In a large bowl, or if you’re a cheat like me and use a magimix, beat the butter and sugar for a few minutes, until fluffy.  Add the eggs one at a time, beating after each and then beat in the coconut/vanilla essence.


In a medium bowl, stir together the flour, baking powder and salt.  Add about a third to the butter mixture, beating on low speed just until combined, then add half of the coconut milk in the same way, then another third of the flour mixture, the rest of the coconut milk and the rest of the flour. It may look curdled at some point but don’t worry, this is okay!


Fill the prepared muffin cups 3/4 full and bake for about 20-25 minutes, until pale golden and springy to the touch.  You can always stick a skewer in the middle of one of the cupcakes to ensure it’s cooked all the way through.  Meanwhile, to make the frosting, beat the butter and half of the icing sugar until smooth, add half of the coconut milk, then the rest, and the extract, and the rest of the icing sugar, beating until you have a spreadable frosting. 




It’s key to ensure that the cupcakes have completely cooled down before you frost them as otherwise the heat from the cupcake will melt the icing and you’ll end up with a bit of a mush.


It’s up to you but if you want to make them even more coconut-y, put about a cup of shredded coconut into a shallow dish and dip the freshly frosted cupcakes in it to coat them completely.





5 thoughts on “Creamy Coconut Cupcakes”

  1. We make a big version of these in my work affectionately known as snowball cake, I’m so pleased I’ve now found a recipe to make little ones for myself at home! They look yummy, I’ll be making some this weekend if I get the chance!

    S xo.

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