in , ,

Coconut Cupcakes

Too old for cupcakes? No, you’re not. These might look like child’s play, but one bite tells you they’re made with grown-ups in mind.

Coconut Cupcakes

Light, fluffy coconut cupcakes with a creamy and dreamy frosting, topped with more coconut. Perfect for birthdays, special occasions or .. Tuesdays
Prep Time20 mins
Cook Time30 mins
Cooling40 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Coconut Cupcakes, Cupcakes, Fluffy Coconut Cupcakes, Summer Cupcakes, Summer Dessert
Servings: 12
Calories: 536kcal



  • 1 ¾ cups All-purpose flour  
  • 2 tsp. Baking powder
  • ½ tsp. Table salt


  • 3 Egg whites 
  • ¾ cup Coconut milk or whole milk  
  • 1 tsp. Vanilla extract
  • ½ tsp. Almond extract


  • ¾ cup Granulated sugar 
  • 1 Stick unsalted butter, softened (8 Tbsp.)


  • 1 cup 1 cup sweetened shredded coconut


  • 8 oz. Cream cheese, softened 
  • 1 Stick unsalted butter, softened (8 Tbsp.)  
  • 2 oz. White chocolate, melted
  • Juice of ½ a lime 
  • 2 cups Powdered sugar 
  • 1 ½ cups Sweetened shredded coconut


  • Preheat oven to 350°. Line a muffin pan with paper liners.
  • For the cupcakes, sift together flour, baking powder, and salt.
  • Combine egg whites, coconut milk, vanilla, and almond extract in a measuring cup.
  • Cream granulated sugar and 1 stick butter with a mixer on medium speed until butter lightens in color and texture, 4 minutes. Alternately add flour mixture and egg white mixture (starting and ending with flour) until incorporated.
  • Fold in 1 cup coconut using a rubber spatula. Scoop batter into prepared pan, filling each well about three-quarters full. Bake cupcakes until a toothpick inserted in the centers comes out clean, 25–30 minutes. Let cupcakes cool in the pan 5 minutes; remove and let cool completely.
  • For the frosting, beat cream cheese and 1 stick butter with a mixer until smooth. Add white chocolate and lime juice; beat to blend. Add powdered sugar and beat until smooth (mixture will be gooey). Spread 3 Tbsp. frosting on each cupcake; top with 11⁄2 coconut.


Per cupcake, Calories: 536

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories536
  • % Daily Value *
  • Total Fat 32g 50%
    • Saturated Fat 23g 115%
  • Cholesterol 61mg 21%
  • Sodium 319mg 14%
  • Total Carbohydrate 61g 21%
    • Dietary Fiber 1g 4%
  • Protein 5g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    What do you think?

    Written by Lisa Yarde

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    GIPHY App Key not set. Please check settings

    Carrot Cake Cupcakes

    Cinnamon Toast Pudding