Mini Coconut Cupcakes are sweet, moist 2-bite cupcakes that are topped with a creamy coconut buttercream frosting. Don’t let their size fool you! Every bite is bursting with tropical coconut flavor.
This post contains affiliate links. See our Disclosure Statement for more information.
I’ve been on quite a mini cupcake streak lately. Mini desserts are just so pretty and tempting.
It all started with Mini Lemon Cupcakes with Lemon Buttercream Frosting, and then moved to Mini Vanilla Cupcakes with Vanilla Buttercream Frosting. Now, here we are once again with yet another mini cupcake recipe, this time for Mini Coconut Cupcakes with Coconut Buttercream Frosting.
I use the same batter for these cupcakes as with the Mini Vanilla Cupcakes with a few minor changes. Simply swap out the heavy cream for coconut cream and mix in real sweetened shredded coconut to give you the best coconut flavor and texture in every bite!
Why This Recipe Works
This is an easy to make homemade cupcake recipe. There really is nothing like from-scratch, homemade baked goods!
These cupcakes are moist, fluffy and full of delicious tropical flavor from the real coconut shreds and coconut cream. The coconut buttercream frosting is the perfect combination of sweet and creamy.
Mini desserts of any kind are great at all sorts of gatherings, parties, holidays, and celebrations. This recipe is especially good for spring and summer. You can even bring them to your next barbecue or cookout for a delicious dessert to end the day with.
How to Make Coconut Cupcakes
What You Need To Make This Recipe
Ingredients needed to make the mini coconut cupcakes:
- 1 1/4 cups all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter (at room temperature – this is important!)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut cream (from a can, I use Thai Kitchens brand)
- 1/2 cup sweetened shredded coconut (can use unsweetened)
- extra shredded coconut for garnish, optional
Chef’s Tip: use coconut cream for a richer, dense cupcake. If you prefer a very light, fluffy cupcake, you can use coconut milk instead.
Ingredients needed to make coconut buttercream frosting:
- 4 cups powdered sugar
- 1 cup unsalted butter (at room temperature)
- 2-3 tablespoons coconut cream
- 2 teaspoons coconut extract (I use Watkins brand)
- pinch salt
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Equipment needed to make this recipe:
- mini cupcake pan
- mini cupcakes liners
- stand mixer or a hand-held electric mixer and large mixing bowl (this is a thicker cake batter and a thick frosting so mixing by hand will be challenging)
- silicone spatula (for scraping every last drop of batter out of the bowl)
- toothpicks
- piping bag and piping tips (if you want to make your frosting look fancier)
Prep!
Set your butter out about an hour before you begin to allow it to come to room temperature.
Note: It’s really important that the butter for the cupcakes is at room temperature. This is so that it can be whipped into the batter for the most perfectly, fluffy, best cupcakes ever!
Preheat your oven to 350°F. Line a mini cupcake pan with mini paper liners.
Create!
Combine the flour, baking powder, and salt in a small bowl and set aside.
In the bowl of an electric mixture, add the butter and sugar and mix until blended.
Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the coconut cream, until everything is well combined. Stir in the shredded coconut.
Chef’s Tip: empty the entire can of coconut cream into a bowl and whisk to combine. Coconut cream and coconut milk both tend to separate in the can with the solids rising to the top. You want the cream or milk to be evenly blended before adding it to the recipe.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
How Long to Bake Mini Cupcakes
You can turn almost any cupcake recipe into mini cupcakes. The biggest issue is knowing how long to bake mini cupcakes for.
I have found that baking mini cupcakes at 350°F for 12-15 minutes to be the sweet spot. However, all recipes vary so it’s best to check them frequently when modifying a recipe.
How To Make Coconut Buttercream Frosting
To make the frosting, combine all of the ingredients for the frosting in the bowl of an electric mixer fitting with a whisk attachment. Mix, on low speed for a minute, then medium. until everything its well combined and smooth.
I use coconut cream for the buttercream frosting to give it even more rich, creamy, coconut flavor. You can substitute heavy cream or milk, if preferred.
Present!
Top the cooled cupcakes with the frosting using a piping bag and tip, spatula, or a butter knife. Decorate, as desired (see suggestions below).
How to Decorate Coconut Cupcakes
Being that coconut cupcakes and coconut buttercream and basically a blank, white slate, you can decorate them in so many different ways. Here are a few suggestions – the first 3 can be seen in the image at the top of this post:
- Add shredded coconut to the top of the frosting.
- Add toasted coconut for a contrast in color as well as a nuttier flavor and crunchier texture.
- Sprinkle on sparkling sugar to make them glisten and/or edible gold sprinkles (I used stars).
- Add sprinkles of any color to fit different holidays and occasions.
- Add a simple cherry on top, or a wedge of lime.
- Sprinkle with mini chocolate chips.
- Use food dye to change the color of the cupcakes and/or frosting to fit the occasion.
Tips & Techniques
- Using coconut cream gives you a richer, dense, moist cupcake. If you prefer a very light, fluffy cupcake, you can use coconut milk instead.
- If you prefer your cupcakes to be less sweet, you can use unsweetened coconut shreds instead.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean. This recipe makes approximately 12 standard size cupcakes.
FAQ’s
How Do You Store Cupcakes?
You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
Can Cupcakes Be Frozen?
You can freeze cupcakes without frosting, tightly wrapped in plastic wrap, for 4-6 months.
Can Buttercream Frosting Be Frozen?
Yes. You can freeze buttercream frosting in an air-tight container for up to 3 months. Allow it to thaw in the refrigerator before using.
What Can You Use Extra Coconut Cream For?
You can either freeze your extra coconut cream, or use it for other recipes and drinks. Here are a few suggestions, but don’t be afraid to get creative!
Coconut cream can be whipped and used on top of other desserts and ice cream. You can also add a spoonful or two to your coffee or tea for added, creamy coconut flavor or blend it into smoothies or milkshakes.
Add coconut cream to soups or use it in curry in place of coconut milk. For breakfast, add a bit to your morning oatmeal or granola.
More Mini Dessert Recipes
Love mini desserts? Here are a few more you may want to try:
Love this Mini Coconut Cupcakes recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, please leave a comment and star rating. I would really appreciate it!
Mini Coconut Cupcakes with Coconut Buttercream Frosting
Ingredients
Mini Coconut Cupcakes
- 1 1/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/4 cup unsalted butter * at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut cream * from a can
- 1/2 cup sweetened shredded coconut * can use unsweetened, if preferred
- extra shredded coconut * optional garnish
Coconut Buttercream Frosting
- 4 cups powdered sugar
- 1 cup unsalted butter * at room temperature
- 2-3 tablespoons coconut cream
- 2 teaspoons coconut extract
- pinch of salt
Instructions
Mini Coconut Cupcakes
- Preheat your oven to 350°F. Line a mini cupcake pan with mini paper liners.
- Combine the flour, baking powder, and salt in a small bowl and set aside.
- In the bowl of an electric mixture, add the butter and sugar and mix until blended.
- Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the coconut cream, until everything is well combined. Stir in the shredded coconut.
- Fill each cupcake well about halfway full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
Coconut Buttercream Frosting
- Combine all of the ingredients for the frosting in the bowl of an electric mixer fitting with a whisk attachment.
- Mix, on low speed for a minute, then medium. until everything its well combined and smooth.
- Top the cooled cupcakes with the frosting using a piping bag and tip, spatula, or a butter knife.
- Decorate, as desired. See the post for decorating suggestions.
Notes
Tips & Techniques
- Using coconut cream gives you a richer, dense, moist cupcake. If you prefer a very light, fluffy cupcake, you can use coconut milk instead.
- If you prefer your cupcakes to be less sweet, you can use unsweetened coconut shreds instead.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean. This recipe makes approximately 12 standard size cupcakes.
- You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
