Best Triple Coconut Cupcakes with Cream Cheese Frosting – Soft, Moist

These cupcakes are a sunshine moment in dessert form. They’re soft, moist, and loaded with coconut flavor from three sources: coconut milk, shredded coconut, and coconut extract. The cream cheese frosting is tangy-sweet and silky, which balances all that tropical richness.

If you love coconut macaroons and classic cupcakes, this is your perfect middle ground. Bake a batch for birthdays, showers, or just because it’s Tuesday.

What Makes This Special

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• Triple coconut flavor: Coconut milk, shredded coconut, and coconut extract in the batter give deep, rounded flavor without being cloying.
• Moist and tender crumb: Using both oil and butter keeps the cupcakes soft for days.
• Tangy frosting: Cream cheese cuts through the sweetness and pairs beautifully with coconut.
• Foolproof method: Simple steps, no tricky techniques. Great for beginners.
• Make-ahead friendly: Cupcakes and frosting store well, so you can prep in stages.

Ingredients

For the Cupcakes

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• 1 1/2 cups (195 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (60 ml) neutral oil (canola or vegetable)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 1/2 tsp coconut extract
• 3/4 cup (180 ml) canned full-fat coconut milk, well shaken
• 1/2 cup (60 g) unsweetened shredded coconut

For the Cream Cheese Frosting

• 8 oz (225 g) cream cheese, cold but pliable
• 1/2 cup (115 g) unsalted butter, slightly cool
• 2 1/2–3 cups (300–360 g) powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1/2 tsp coconut extract (optional, for extra coconut note)
• Pinch of fine sea salt

For Topping

• 1/2–3/4 cup lightly toasted shredded coconut

How to Make It

1. Prep the pan and oven: Heat oven to 350°F (175°C).

   Line a 12-cup muffin pan with paper liners.

2. Whisk dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. Cream fats and sugars: In a large bowl, beat butter, oil, granulated sugar, and brown sugar on medium-high until fluffy, about 2–3 minutes.
4. Add eggs and flavor: Beat in eggs one at a time, then mix in vanilla and coconut extract. Scrape the bowl.
5. Alternate dry and coconut milk: On low speed, add half the dry mix, then coconut milk, then the remaining dry mix.

   Mix just until combined.

6. Fold in coconut: Gently fold in shredded coconut. The batter should be creamy, not runny.
7. Fill and bake: Divide batter among liners, about 2/3 full. Bake 16–20 minutes, until tops spring back and a toothpick comes out clean with a few moist crumbs.
8. Cool completely: Let cupcakes cool in the pan 5 minutes, then transfer to a rack.
9. Toast the topping: Spread shredded coconut on a sheet pan and toast at 325°F (165°C) for 4–6 minutes, stirring once, until lightly golden.

   Cool.

10. Make the frosting: Beat cream cheese and butter on medium until smooth and creamy, 1–2 minutes. Add 2 1/2 cups powdered sugar, vanilla, coconut extract (if using), and salt. Beat on low to combine, then on medium until fluffy, 1–2 minutes.

    Add more sugar to thicken if needed.

11. Frost and finish: Pipe or spread frosting onto cooled cupcakes. Sprinkle with toasted coconut.

Storage Instructions

• Unfrosted cupcakes: Store airtight at room temperature for up to 2 days or freeze up to 2 months.
• Frosted cupcakes: Refrigerate in a covered container for 3–4 days. Bring to room temperature 20–30 minutes before serving.
• Frosting only: Refrigerate up to 1 week or freeze up to 2 months.

  Re-whip briefly before using.

Benefits of This Recipe

• Balanced sweetness: Tangy cream cheese offsets the rich coconut base.
• Reliable texture: Oil plus butter guarantees moisture and flavor.
• Customizable: Easy to tweak sweetness, toppings, and extracts.
• Party-friendly: Sturdy crumb holds up to transport and time on a dessert table.

Common Mistakes to Avoid

• Overmixing the batter: Mix just until the flour disappears to avoid tough cupcakes.
• Using low-fat coconut milk: Full-fat delivers richer flavor and better moisture.
• Frosting warm cupcakes: Heat melts cream cheese frosting. Cool completely first.
• Skipping the salt: A pinch sharpens flavors and keeps sweetness in check.

Recipe Variations

• Lime twist: Add 1–2 tsp lime zest to the batter and a squeeze of lime juice to the frosting.
• Almond-coconut: Replace half the vanilla with almond extract and top with sliced toasted almonds.
• Chocolate dip: After frosting, drizzle with melted dark chocolate or add mini chocolate chips to the batter.
• Pineapple crush: Fold 1/2 cup well-drained crushed pineapple into the batter for piña colada vibes.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum; check baking time a minute early.

FAQ

Can I use sweetened shredded coconut?

Yes, but reduce the granulated sugar by 2 tablespoons to balance the sweetness. Texture will be slightly chewier.

What if I don’t have coconut extract?

Use extra vanilla and a touch of almond extract.

Flavor won’t be as coconut-forward, but still delicious.

Can I make a layer cake with this batter?

Yes. Double the recipe for two 8-inch rounds and bake 22–26 minutes, checking for doneness at 20 minutes.

How do I get whiter, fluffier frosting?

Use room-temp butter, slightly cool cream cheese, and sifted powdered sugar. Beat until just fluffy; overbeating can make it loose.

Why did my cupcakes sink?

Common causes are overmixing, underbaking, or opening the oven early.

Measure leaveners carefully and bake until the centers set.

In Conclusion

These triple coconut cupcakes bring big tropical flavor without fuss. The crumb is tender, the frosting is plush and tangy, and the toasted coconut on top adds a perfect crunch. Keep this recipe on hand for any occasion that needs something bright and a little special.

One bite, and you’ll see why they’re the best.

Best Triple Coconut Cupcakes with Cream Cheese Frosting - Soft, Moist, and Packed With Coconut

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups (195 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (60 ml) neutral oil (canola or vegetable)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 1/2 tsp coconut extract
• 3/4 cup (180 ml) canned full-fat coconut milk, well shaken
• 1/2 cup (60 g) unsweetened shredded coconut
• 8 oz (225 g) cream cheese, cold but pliable
• 1/2 cup (115 g) unsalted butter, slightly cool
• 2 1/2–3 cups (300–360 g) powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1/2 tsp coconut extract (optional, for extra coconut note)
• Pinch of fine sea salt
• 1/2–3/4 cup lightly toasted shredded coconut

Method

 

1. Prep the pan and oven: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Whisk dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. Cream fats and sugars: In a large bowl, beat butter, oil, granulated sugar, and brown sugar on medium-high until fluffy, about 2–3 minutes.
4. Add eggs and flavor: Beat in eggs one at a time, then mix in vanilla and coconut extract. Scrape the bowl.
5. Alternate dry and coconut milk: On low speed, add half the dry mix, then coconut milk, then the remaining dry mix. Mix just until combined.
6. Fold in coconut: Gently fold in shredded coconut. The batter should be creamy, not runny.
7. Fill and bake: Divide batter among liners, about 2/3 full. Bake 16–20 minutes, until tops spring back and a toothpick comes out clean with a few moist crumbs.
8. Cool completely: Let cupcakes cool in the pan 5 minutes, then transfer to a rack.
9. Toast the topping: Spread shredded coconut on a sheet pan and toast at 325°F (165°C) for 4–6 minutes, stirring once, until lightly golden. Cool.
10. Make the frosting: Beat cream cheese and butter on medium until smooth and creamy, 1–2 minutes. Add 2 1/2 cups powdered sugar, vanilla, coconut extract (if using), and salt. Beat on low to combine, then on medium until fluffy, 1–2 minutes. Add more sugar to thicken if needed.
11. Frost and finish: Pipe or spread frosting onto cooled cupcakes. Sprinkle with toasted coconut.