Introduction
These mini coconut cupcakes deliver a double dose of tropical flavor, packing tender coconut cake and rich coconut buttercream into every bite-sized treat. They’re perfect for parties, where their small size invites you to try just one—or maybe two. You’ll love the moist texture from the coconut cream and the satisfying crunch of the toasted coconut garnish.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36 mini cupcakes
Ingredients
- 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
- extra shredded coconut (* optional garnish)
- 4 cups powdered sugar
- 1 cup unsalted butter (* at room temperature)
- 2-3 tablespoons coconut cream
- 2 teaspoons coconut extract
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a mini cupcake pan with 36 mini liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream together the granulated sugar and 1/4 cup of room-temperature butter until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low, add half of the flour mixture, followed by the 1/2 cup of coconut cream. Mix until just combined, then add the remaining flour mixture. Mix until no dry streaks remain.
- Fold in the 1/2 cup of sweetened shredded coconut using a spatula.
- Divide the batter evenly among the prepared mini cupcake liners, filling each about 2/3 full.
- Bake for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- For the frosting: While the cupcakes cool, beat 1 cup of room-temperature butter with a mixer for 2-3 minutes until very smooth and creamy.
- Gradually add the powdered sugar and a pinch of salt, mixing on low speed until mostly incorporated. Increase speed and beat for 2 minutes.
- Add the coconut extract and 2 tablespoons of coconut cream. Beat for another 2-3 minutes until light and fluffy. If the frosting is too thick, add the remaining tablespoon of coconut cream.
- Frost the completely cooled cupcakes using a piping bag or a knife.
- If desired, sprinkle the frosted cupcakes with extra shredded coconut for garnish.
Variations
- Toasted Coconut Topping: Lightly toast the optional garnish coconut in a dry skillet until golden for a deeper flavor and crunch.
- Coconut-Lime Twist: Add the zest of one lime to the cupcake batter and a teaspoon of lime zest to the frosting for a tropical flavor combination.
- Drizzle Decor: For a simpler finish, skip the thick buttercream and instead drizzle the cooled cupcakes with a simple glaze made from the listed powdered sugar and coconut cream.
- Dipped & Drizzled: Dip just the tops of the unfrosted cupcakes in the prepared buttercream, then immediately dip them into a bowl of shredded coconut for a fully coated look.
Tips for Success
- Ensure both portions of butter are truly at room temperature for a smooth batter and creamy frosting. This usually takes about 30-60 minutes on the counter.
- When measuring coconut cream, be sure to stir or shake the can well first, as it can separate.
- For the neatest frosting, use a piping bag fitted with a large star or round tip to quickly decorate all the mini cupcakes.
Storage & Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator for up to 5 days; let them sit at room temperature for 15-20 minutes before serving. These cupcakes are best served fresh and are not typically reheated.
FAQ
Can I use regular milk instead of coconut cream?
No, the coconut cream is essential for providing both fat and rich coconut flavor to the cupcake batter. Substituting it will significantly alter the taste and texture.
My frosting seems too runny. What happened?
You may have added too much coconut cream, or your butter was too soft. To fix it, gradually beat in a little more powdered sugar (not listed, but a common fix) until it reaches the desired consistency.
Can I make regular-sized cupcakes instead?
Yes, this batter will make about 12 standard cupcakes. Increase the bake time to 18-22 minutes, or until a toothpick inserted comes out clean.
What’s the best way to incorporate coconut cream from a can?
Always open the can and stir the contents vigorously before measuring, as the thick cream and liquid often separate. You want a homogeneous mixture for accurate measurement.
Can I use coconut milk instead of coconut cream?
Coconut milk is much thinner and will not provide the same richness or structure. For best results, use the coconut cream as listed.
Why are my cupcakes dry?
The most common causes are over-measuring the flour (spoon it into the cup, don’t scoop) or overbaking. Check for doneness at the minimum bake time.