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Easy Coconut Cupcake Recipe

Coconut Cream Cupcakes

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Servings: 24 Standard Size Cupcakes



  • 2 3/4 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups sugar
  • 1 cup butter softened
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup buttermilk
  • 4 eggs
  • 2/3 cup cream of coconut make sure it's cream of coconut, not coconut milk


  • 6 ounces Philadelphia Cream Cheese softened
  • 3/4 cup butter softened
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3 cups powdered sugar optional - you can use 1/2-1 cup more if you want a thicker frosting
  • 1/2 cup cream of coconut
  • 1 cup sweetened flake coconut


  • Extra toasted coconut for garnishing



  • Preheat oven to 350 degrees F.
  • In a large bowl, combine flour, salt, baking powder and baking soda. In a separate bowl using a mixer, beat butter until light and fluffy. Add sugar and vanilla to bowl and beat well to combine. Beat in eggs, one at a time. Add half the dry ingredients to the butter mixture and mix until combined, then add half the buttermilk, mixing well to combine. Add remaining dry ingredients, mixing well to combine, followed by remaining buttermilk, mixing well to combine. Mix in cream of coconut.
  • Scoop batter into a muffin tin lined with 24 cupcake liners. Bake for approximately 15-19 minutes or until a toothpick inserted into the center comes out clean and the top of the cupcakes bounce back when lightly pressed. Remove from oven and cool completely prior to frosting.


  • In a large mixing bowl, combine softened butter and cream cheese and mix well on medium until light and fluffy, approximately 2-3 minutes. Add in vanilla and mix to combine. Add in powdered sugar and salt, stirring well to combine. Once frosting is well mixed, stir in cream of coconut and coconut flakes and stir well to combine. Frost cupcakes and enjoy.
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