Coconut Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 48 mini cupcakes
  • 170g butter, room temperature
  • 1 cup caster sugar
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 1½ cups plain flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup coconut milk
  • 1 cup toasted coconut (shredded or desiccated)
Coconut Icing
  • 170g butter, room temperature
  • ¼ cup coconut milk
  • 1 tsp vanilla extract
  • 2-3 cups icing sugar
  • 1 cup toasted coconut
  • Untoasted coconut to decorate
  1. Preheat oven to 170°C. Line 2 x 24 mini-muffin tins with cupcake papers.
  2. Spread 2 cups of coconut onto a baking tray in an even layer. Please note 1 cup goes into the cupcake batter and 1 cup is reserved for the icing. Toast until golden brown which will only take around 2 minutes (watch like a hawk!)
  3. Cream the butter with an electric mixer until smooth in a large bowl.
  4. Gradually add the sugar and beat for 3 minutes until fluffy.
  5. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
  6. In a separate bowl sift the flour, baking powder and baking soda. Alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry.
  7. Mix until just combined, then stir in 1 cup of toasted coconut.
  8. Fill cupcake liners about ¾ full with mixture and bake for 12-15 minutes until lightly golden brown.
  9. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Coconut Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add in the vanilla, coconut milk and toasted coconut.
  3. Beat until icing is light and fluffy.
  4. Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes. Sprinkle with coconut.
Recipe by Love Swah at