Kirbie's Cravings

Coconut cupcakes

photo of coconut cupcakes on a cake stand

Cupcakes is something I’m still struggling with.  While I like cupcakes, I don’t like making frosting because I don’t like most of the frostings out there and I haven’t had time to practice my piping skills.  I recently watched a tutorial on piping though, so as soon as I find the right tip, I’m going to buy it and practice.  Coconut cupcakes has been on my to-do list for a while now.  I came across a recipe from Gonna Want Seconds, and decided to check it out.  I was drawn to this recipe because it used buttermilk and had coconut extract along with coconut flakes. The frosting part also didn’t seem as daunting as most people making coconut cupcakes seem to decorate theirs with coconut flakes.

photo of one coconut cupcake on a plate

The end result was a very coconut-y tasting cupcake.  I was surprised about how dense it was though.  I prefer my cupcakes to me more light and fluffy.  I also thought that the coconut extract was a bit overwhelming.  Personally, I didn’t love the recipe.  They were tasty and full of coconut flavor, but I’ll try some other recipes out.

close-up photo of a plate of coconut cupcakes

For the frosting, I used a simple whipped cream cheese frosting and then sprinkled some shredded coconut on top.  I’m not big on frosting and I don’t particularly like whipped cream cheese frosting.  I’m going to start looking and trying out some other frosting when I make cupcakes again.

close-up photo of one cupcake


Coconut Cupcakes

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
These simple coconut cupcakes are topped with a whipped cream frosting and coconut flakes.


  • 2 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 1/2 sticks unsalted butter softened
  • 2 cups sugar
  • 5 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 tsp coconut extract
  • 2/3 cup buttermilk
  • 1 1/2 cups sweetened coconut flakes


  • Into a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside.
  • Using a hand-held mixer, cream butter and sugar together until light and fluffy, about 4 minutes. Add eggs 1 at a time until just combined. Add vanilla and coconut extract. Add buttermilk and dry ingredients, being careful not to over mix. Mix in the shredded coconut.
  • Fill cupcake liners 2/3 full with batter. Bake for 15 to 18 minutes or until golden brown and toothpick inserted in the center comes out clean. Remove from oven and let cool on wire racks before frosting.
  • I used a whipped cream frosting found here. Then I topped each cupcake with some extra coconut flakes.


Recipe source: Gonna Want Seconds

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Coconut cupcakes

2 comments on “Coconut cupcakes”

  1. Kirbie, what tip # are you looking for? You can usually order them directly from Wilton if you can’t find it locally at Michael’s. Many are also available on Amazon.

  2. I’m looking for the Wilton 1m tip. That’s the tutorial I saw. It’s not available on their website or on Amazon. I was thinking of checking out the cake decorating store on Clairemont this weekend to see if they have it, though Michael’s is probably a good idea too.

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