These coconut cupcakes are made with a delicious blend of white chocolate and coconut flavors that are frosted with a creamy coconut buttercream frosting.

Garnishing these light and fluffy cupcakes is sweetened shredded coconut.

Ingredients in Coconut Cupcakes with Coconut Buttercream Frosting

Ingredients in White Chocolate Coconut Cupcakes

These simple coconut cupcakes uses simple ingredients to make.

• Unsalted Butter
• White chocolate bar
• Eggs
• Vanilla extract
• Granulated sugar
• All-purpose flour
• Baking powder
• Salt
• Milk
• Unsweetened Coconut milk

Ingredients in Coconut Buttercream Frosting

• Unsalted butter
• Confectioners sugar
• Salt
• Vanilla extract
• Unsweetened Coconut milk
• Shredded coconut

RELATED: Butter Pecan Cake

Moist Coconut Cupcakes

The fat content in the milk and the coconut milk creates a light and moist texture. Also, mixing until the ingredients are just combined and not overbeating the cupcake batter helps create an airy and light cupcake batter instead of a dense and dry batter. The more that the batter is beat, the denser and drier the cupcake becomes.

The trick to making moist cupcakes is to gently and carefully mix the ingredients without overworking the batter. The less that the batter is beaten the better off the cupcakes will be.

RELATED: Strawberry Lemon Cupcakes

How to Make Coconut Cupcakes With Coconut Milk

This recipe for coconut cupcakes with coconut frosting is easy to follow and they’re easy to make! These cupcakes have a delicious blend of white chocolate and coconut flavors.

Prepare the oven- Preheat the oven to 350°F and line 2 muffin pans with 15 liners or grease well with baking spray.

Melt the chocolate- In a double boiler or microwave melt the 8 oz of white chocolate. Remove the chocolate from heat and allow the chocolate to cool.

Combine the wet ingredients- Beat together the room temperature butter and the granulated sugar. Beat in the vanilla extract and the cooled white chocolate. Slowly beat in the eggs one at a time. Just until blended.

Combine the dry ingredients- In a separate bowl, combine the all-purpose flour together with the baking powder and salt.

Make the cupcake batter- Slowly beat half of the flour mixture into the wet ingredients.
Beat the milk in followed by the remaining flour mixture. Gently stir in the coconut milk until incorporated. Do not over mix.

Divide the batter and bake- Divide the cupcake batter evenly between 15 cupcake liners. Bake in the oven for 26-28 minutes.

Check the center of a cupcake with a toothpick to make sure they are done. If not, increase the bake time by a minute or two and check again. Allow the cupcakes to cool completely before frosting.

Cupcakes with Fluffy Coconut Buttercream

For a creamy coconut buttercream, start with softened butter. The butter will be easier to work with and will fluff up a lot better than working with cold or chilled butter.

Beat the butter- Beat the softened butter until it is creamy. Mix in the vanilla extract and the salt.

Beat in the confectioners’ sugar- Slowly beat in the confectioner’s sugar to prevent the powdered sugar from making a mess. The frosting will be thick.

Add the coconut milk- Pour in the coconut milk and beat until the ingredients and mix well.

Beat for about 5 minutes to make the frosting light and fluffy. If the frosting is too thick, add an additional tablespoon of coconut milk at a time until the desired creaminess is reached.

Frost the coconut cupcakes and garnish with coconut- Frost the cupcakes and top with shredded coconut. I use a cookie scoop to create the dome on top of my cupcakes.

Store these white chocolate coconut cupcakes in an airtight container for up to 3 days.