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Close up of a mini coconut cupcakes topped with sugar and gold stars on a white background with additional cupcakes blurred in the background
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5 from 5 votes

Mini Coconut Cupcakes with Coconut Buttercream Frosting

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. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 36 mini cupcakes
Calories: 159kcal


Mini Coconut Cupcakes

Coconut Buttercream Frosting


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.



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 minutesRemember, 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.
** Nutritional information is an estimate and may vary. It takes into account that you use all of the frosting.


Serving: 1mini cupcake | Calories: 159kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 21mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg