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Coconut Cupcakes

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Delightful Coconut Cupcakes that transport you to a tropical paradise with every bite.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup frosting (store-bought or homemade)
  • 1/2 cup shredded coconut for coating

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
  2. Creaming together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. Combine the flour, baking powder, salt, and shredded coconut in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients alternating with milk, mixing until just combined.
  6. Fill the cupcake liners with batter about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool the cupcakes completely on a wire rack.
  9. Frost the cooled cupcakes with your favorite frosting and roll the tops in shredded coconut.
  10. Enjoy! Each bite is a reminder that baking at home can create pure magic.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze unfrosted cupcakes for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/coconut-cupcakes/