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Yellow Coconut Cupcakes With Cream Cheese Frosting

Need an impressive dessert for your next party? Put down that boxed yellow cake mix and instead, whip up these super-moist yellow coconut cupcakes that have an impressive cream cheese frosting and lots of toasted coconut on top!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 dozen cupcakes.


  • 1 cup sour cream
  • 1/2 cup honey
  • 1/2 cup melted butter cooled slightly
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups white whole wheat flour
  • 1 cup flaked coconut
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 oz cream cheese softened
  • 1/4 cup butter softened
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 4 drops liquid Stevia


  • Make the cupcakes: Preheat oven to 350: Line a 12-cup muffin tin with muffin wrappers. Set aside.
  • In a large bowl, whisk sour cream, honey, melted butter, egg and egg yolk, and vanilla until smooth. In a medium bowl, combine flour, coconut, baking powder, and salt. Fold dry mixture into liquid mixture, gently stirring until smooth and combined.
  • Fill muffin wrappers 3/4 full of batter. Smooth tops with a spatula. Bake cupcakes at 350F 22--23 minutes, or until a toothpick comes out clean or with moist crumbs sticking to it. Cool cupcakes in pan 10 minutes before removing to a wire cooling rack to cool completely.
  • Make the cream cheese frosting: Place frosting ingredients in a medium bowl. With a handheld electric mixer, beat frosting at high speed until smooth and creamy, about 1 minute. Store frosting in refrigerator until ready to use.
  • Pipe cream cheese frosting


Store cupcakes in refrigerator up to 2 days.