Coconut Cupcakes Recipe

Published on September 5th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Coconut Cupcakes

Coconuts come from what is referred to as the "tree of life" because if you're stranded on a deserted island with a palm tree filled with coconuts, you'll be able to get food, water, and essential vitamins needed to survive. Another important thing you need to stay in is Coconut Cupcakes. Moist, naturally sweet, and packed full of tropical toasted coconut flavors as well as they're gluten-free, survival just got even better. 

They are made with almond and coconut flour, eggs, baking soda, shredded toasted coconut, coconut sugar, coconut oil, and coconut milk and topped with a piece of whipped cream cheese and coconut icing. There is a lot of coconut happening in one little cake!  

Can you freeze coconut cupcakes?

Yes, you can freeze cupcakes. However, it's recommended not to freeze them with the icing, as the icing will lose its fluffy texture and will be slightly grainy in texture. Best to pull out your cupcakes a few hours before eating them and whip up a fresh batch of icing to top them off. 

How do I get my cupcakes to rise higher?

The first step to ensure you have perfectly risen cupcakes is to measure all your ingredients carefully, especially the leaving agents such as baking soda. The second step is not to overmix the batter, mixing it just enough to incorporate the elements. Over mixing will cause your cupcakes to be flat as all the air mixed in will disappear. The third step is oven temperature, and positioning of your cupcake tray, the recommended temperature for baking is 350F with your cupcakes in the center of the oven. 

Why do my cupcakes go flat?

Cupcakes will go flat for a few reasons, the ingredients weren't measured correctly, the batter was over-mixed, there wasn't enough batter in the muffin cup, or the oven temperature wasn't set at the correct number. Sometimes, especially for gas ovens, they need to be professionally calibrated and serviced. For example, if you're putting the temperature at the recommended setting and your food is either over or undone, this could be a sign that your oven needs to be looked at. 

What makes cupcakes dense and moist?

To achieve moist cupcakes, it all comes down to ingredients and timing. Oil instead of butter in a cupcake or cake will produce more moisture. Although butter is tasty, it's also made up of a lot of water. Oil is 100% fat adding moisture to your baked goods, which won't make them soggy. Brown sugar can also add in more moisture due to its sticky molasses. Try using brown sugar instead of granulated sugar in your recipes. If the cupcakes are overbaked, they lose water, causing them to be dry and dense. Using a toothpick to check the doneness is a fail-proof way to know when cupcakes are done without overbaking them.  

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
6 Cupcakes


Coconut Cupcakes
  • 1 cup Almond Flour, fine ground 

  • 1/4 cup Coconut Flour 

  • 1/4 cup Unsweetened Shredded Coconut, toasted 

  • 1/4 teaspoon Baking Soda 

  • 1/4 cup Coconut Sugar 

  • 1/8 teaspoon Sea Salt 

  • 1/2 cup Unsweetened Coconut Milk 

  • 2 large Eggs, room temperature 

  • 4 tablespoons Coconut Oil, melted 

Coconut Cream Cheese Frosting
  • 8 ounces Cream Cheese, room temperature 

  • 1/2 cup Icing Sugar Substitute  

  • 1/4 cup Unsweetened Coconut Milk 

  • 1/4 cup Unsweetened Shredded Coconut, toasted 


Coconut Cupcakes

Preheat oven to 350 degrees Fahrenheit and line a 6 cup muffin tray with paper or silicone wrappers

Arial of a muffin tin filled with muffin cups

Add the coconut and almond flour, toasted shredded coconut, baking soda, salt and coconut sugar to a large mixing bowl. Use a whisk to mix all the ingredients together. 

Overview of a bowl of dry coconut cupcake ingredients being mixed

Using a separate bowl, whisk together the eggs, coconut milk and coconut oil.  

A bowl of eggs, coconut oil and coconut milk being whisked

Add the wet ingredients to the dry ingredients using a spatula to incorporate everything together without over mixing. 

Coconut cupcake batter being mixed in a bowl with a spatula

Fill each lined muffin cup 3/4s full of batter until all the cups are filled.  

A lined muffin tray being filled with coconut cupcake batter

Bake in the center of the oven for 25-30 minutes, checking them with a toothpick in the middle of the cupcake. When it comes out clean, they're done. 

Overview of baked coconut cupcakes in a tin with a toothpick

Let the cupcakes cool completely on a cooling rack before adding the frosting. 

Overview of coconut cupcakes cooling on a rack
Coconut Cream Cheese Frosting

Place the softened cream cheese into a large bowl, use a hand mixer to whip the cream cheese on a low setting for 1 minute. If you don't have a hand mixture, a whisk and some elbow grease can be substituted. 

Overview of a bowl of cream cheese being whipped

Add the icing sugar substitute and milk to the cream cheese and whip again for 1 minute on medium speed until the icing is light and fluffy.  

Icing sugar substitute being added to a bowl of whipped cream cheese

Add the icing into a piping bag fitted with your favorite tip and frost each cupcake. 

Coconut cupcake topped with icing

Garnish the cupcakes with some toasted coconut on top and enjoy! 

Overview of frosted coconut cupcakes with toasted coconut on top
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

More posts by Jennifer Dodd