Coconut Cupcakes With Cream Cheese Frosting

Soft and moist coconut cupcakes are topped with a tangy cream cheese frosting for the ultimate tropical dessert!

Taking a little trip to the tropics today and it’s all eyes on coconut! And cake, too, if that wasn’t obvious.

These coconut cupcakes really tick every dessert box. We’ve got a cake base that’s so soft it’s UNREAL along with tons of coconut flakes in every bite and a creamy, luxurious cream cheese frosting piped on top.

Definitely one of those desserts you’re gonna want to pull out for a special occasion, but they’re also easy enough for any ol time!

You don’t need to be a professional baker to nail these cupcakes, either. The batter is very simple and you don’t even need a stand mixer to mix it up.

Bottom line: everyone needs these cupcakes in their life.

These Coconut Cupcakes feature…

• An incredibly soft and moist texture with lots of flaked coconut
• A silky cream cheese frosting
• Golden toasted coconut sprinkled on top

Making the Cupcakes

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cornstarch
• Baking powder
• Kosher salt
• Buttermilk
• Flaked coconut
• Cream cheese
• Powdered sugar
• Half and half cream

Choosing Your Coconut

I recommend using sweetened coconut flakes for these cupcakes. This specific type of coconut has a soft, non-chewy texture with plenty of coconut flavor that translates well in cake.

Tips for Perfect Coconut Cupcakes

1. Bring butter, eggs, and buttermilk to room temperature – room temperature will help all these ingredients mix cohesively.
2. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
3. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
4. Allow cupcakes to cool before frosting – the frosting will melt off if you try to frost them while the cupcakes are still warm.

Recipe Variations

Try these ideas for a different twist on these cupcakes.

• Add chocolate – fold 1/2 cup mini chocolate chips into batter.
• Make it fruity – fold 1/2 cup blueberries or raspberries into batter.
• Flavor the frosting – add either 2 teaspoons lemon zest, orange zest, or 1 tablespoon maple syrup to frosting.
• Use a different frosting – try a regular buttercream or chocolate frosting.

Storing Instructions

Once frosted these cupcakes may be stored in refrigerator up to 4 days. They do tend to dry out the longer they sit in the refrigerator so I recommend serving them within a few days of assembly and bring to room temperature before serving.

You can also store the frosting and cupcakes separately before assembly so the cupcakes are fresh for serving. Store the cupcakes in a sealed container at room temperature up to 4 days and the frosting in refrigerator up to 6 days (allow the frosting to soften at room temperature about 60 minutes before frosting).

One bite of these luxurious cupcakes and you’ll never be tempted to pick up a box mix again! Tropical coconut flavor shines throughout the entire cake portion and pairs so beautifully with the tangy cream cheese frosting.

Cupcake heaven right here, folks!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other delicious cupcakes for your next baking project!

• Blueberry Lavender Cupcakes
• Browned Butter Carrot Cake Cupcakes
• Strawberry Cupcakes

This post was updated with new recipe tips and photos on 2/20/25.