Easy Coconut Cupcakes are a delicious recipe for any occasion. They’re made with coconut milk and topped with lime cream cheese frosting. Great for summer and the serious coconut lovers out there!
If you’re looking for an easy dessert to take to your next potluck, these coconut cupcakes are a perfect choice! Made with just a few simple ingredients, they’ll be a hit with everyone. Plus, the lime cream cheese frosting is delicious and decadent.
So go ahead and give them a try – you won’t regret it!
Coconut is one of my ALL-TIME favorites. From the taste to the smell – I will always choose coconut. So when it comes to making these summer cupcakes – of course, I went all-in with the coconut.
Now – these are made with a doctored cake mix – but you can definitely make these from scratch. But when we are talking about summer recipes, I’m all about the easy – which is why I chose to start with cake mix.
These are so good – you’d never know they are so easy to make. I know you’ll love them as much as I do!
Here are some commonly asked questions
How to Store Leftover Cupcakes
These cupcakes can be kept covered at room temperature for up to 24 hours. They can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can these be made from scratch?
You bet – if you don’t want to make these using this doctored cake mix recipe, you can follow this recipe here for vanilla cupcakes. Then just mix in the coconut extract and sweetened shredded coconut before baking. They won’t have as much coconut flavor because you won’t be using the coconut milk from the can – but they will still be quite delicious.
Ingredients for Easy Coconut Cupcakes
- white cake mix
- eggs
- water
- full-fat coconut milk from a can
- sweetened shredded coconut
- coconut extract
- vanilla extract
TOP WITH LIME CREAM CHEESE FROSTING
optional decoration:
- Shredded coconut
- Lime zest
- Lime slices
Ingredient Notes
- This recipe was tested with Betty Crocker’s Super Moist white cake mix. However, any box cake can be used as long as it does not contain pudding in the mix. Typically, the box cake will call for ½ a cup of vegetable oil. For this recipe, we’re substituting that for ½ cup of full-fat coconut milk from a can.
- Full-fat coconut milk from a can should be used in this recipe. Light coconut milk or coconut milk from a carton does not contain sufficient fat content and will not work. Your full-fat coconut milk should resemble the consistency of yogurt.
- Stir the coconut milk before adding it to the mix – it may have separated in the can.
- If you cannot find coconut extract, you can leave it out of the recipe. Your cake will still have coconut flavor from the coconut milk and shredded coconut, albeit not as strong.
- Sweetened coconut is more moist than unsweetened – I recommend using sweetened to prevent the cake from drying out.
How to Make Coconut Cupcakes
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl or stand mixer, whisk together the box cake, eggs, water, coconut milk, shredded coconut, coconut extract, and vanilla extract on a low speed until just combined.
- Line a cupcake pan with cupcake liners.
- Fill each liner ½ to ¾ of the way full (about ¼ cup of batter for a standard 2-inch diameter cupcake).
- Bake for 15 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
- Remove the cupcakes from the pan and allow them to completely cool on a wire rack before frosting.
Prepare the frosting
Decorate
- Frost the cooled cupcakes. You can pipe the frosting on or simply spread it using a small spatula or butter knife.
- Optionally, decorate with coconut, lime zest, and lime slices.
Can coconut cupcakes be frozen?
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
More Sweet Coconut Recipes for Coconut Lovers
- Chocolate Coconut Poke Cake
- How to Toast Coconut
- Chocolate Coconut Macaroons
- Coconut Poke Cake
- Coconut Bread
- Coconut Cream Cake
- Banana Coconut Bundt Cake
- Banana Coconut Donuts
- Easter Egg Coconut Cheesecake
- Coconut Macaroons
Notes for the best coconut cupcakes
- These cupcakes are semi-homemade, but pack an impressive and flavorful punch with the addition of coconut milk, shredded coconut, and coconut extract. We topped them with an easy scratch-made lime cream cheese frosting that you can throw together while the cupcakes are baking and cooling.
- Embody summer flavors – lime coconut cupcakes are a great option to bring to your next warm-weather celebration or 4th of July get-together.
Try these cupcakes with these great frosting flavors
- Cream Cheese Frosting
- Chocolate Buttercream Frosting
- Best Bakery Buttercream Frosting
- Oreo Frosting
- Chocolate Cream Cheese Frosting
- Fresh Strawberry Buttercream Frosting
- Cake Batter Frosting
- Swiss Meringue Buttercream Frosting
- Strawberry Cream Cheese Frosting
This Coconut Cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a doctored cake mix recipe before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this recipe for coconut cupcakes, you’re going to love these other cupcake recipes too. Please click each link below to find the easy, printable recipe!
Other Cakes and Cupcakes
Cinnamon Vanilla Bean Cupcakes
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Easy Coconut Cupcakes
Ingredients
- 1 box white cake mix 16.25 ounces
- 3 eggs
- 1 cup water
- ½ cup full-fat coconut milk from a can
- 1 cup sweetened shredded coconut
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
TOP WITH LIME CREAM CHEESE FROSTING
optional decoration:
- Shredded coconut
- Lime zest
- Lime slices
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- In a large bowl or stand mixer, whisk together the box cake, eggs, water, coconut milk, shredded coconut, coconut extract, and vanilla extract on a low speed until just combined.
- Line a cupcake pan with cupcake liners.
- Fill each liner ½ to ¾ of the way full (about ¼ cup of batter for a standard 2-inch diameter cupcake).
- Bake for 15 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
- Remove the cupcakes from the pan and allow them to completely cool on a wire rack before frosting.
Prepare the frosting
Decorate
- Frost the cooled cupcakes. You can pipe the frosting on or simply spread it using a small spatula or butter knife.
- Optionally, decorate with coconut, lime zest, and lime slices.
Notes
- These cupcakes are semi-homemade, but pack an impressive and flavorful punch with the addition of coconut milk, shredded coconut, and coconut extract. We topped them with an easy scratch-made lime cream cheese frosting that you can throw together while the cupcakes are baking and cooling.
- Embody summer flavors – lime coconut cupcakes are a great option to bring to your next warm-weather celebration or 4th of July get-together.
- This recipe was tested with Betty Crocker’s Super Moist white cake mix. However, any box cake can be used as long as it does not contain pudding in the mix. Typically, the box cake will call for ½ a cup of vegetable oil. For this recipe, we’re substituting that for ½ cup of full-fat coconut milk from a can.
- Full-fat coconut milk from a can should be used in this recipe. Light coconut milk or coconut milk from a carton does not contain sufficient fat content and will not work. Your full-fat coconut milk should resemble the consistency of yogurt.
- Stir the coconut milk before adding it to the mix – it may have separated in the can.
- If you cannot find coconut extract, you can leave it out of the recipe. Your cake will still have coconut flavor from the coconut milk and shredded coconut, albeit not as strong.
- Sweetened coconut is more moist than unsweetened – I recommend using sweetened to prevent the cake from drying out.
- These cupcakes can be kept covered at room temperature for up to 24 hours. They can be stored in an airtight container in the refrigerator for up to 3-4 days.
Equipment
- 2 cupcake pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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