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Six small batch coconut cupcakes with fluffy white coconut cream frosting and toasted coconut flakes on a ceramic plate

Small Batch Coconut Cupcakes with Coconut Cream Frosting

A small batch of six moist coconut cupcakes made with full-fat coconut milk and topped with fluffy coconut cream frosting.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 6 cupcakes
Calories: 295
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 120 g all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.25 tsp fine sea salt
  • 80 g granulated sugar
  • 120 ml full-fat canned coconut milk shaken well
  • 3 tbsp vegetable oil or refined coconut oil, melted
  • 1 large egg room temperature
  • 0.5 tsp coconut extract optional
  • 0.5 tsp vanilla extract
  • 30 g unsweetened shredded coconut fine shredded
Coconut Cream Frosting
  • 160 g full-fat coconut cream solid cream only, scooped from a chilled can
  • 80 g powdered sugar sifted
  • 0.25 tsp vanilla extract
  • 20 g unsweetened shredded coconut for topping, toasted if preferred

Method
 

Make the Cupcakes
  1. Heat the oven to 177 C / 350 F. Line a 6-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until combined.
  3. In a second bowl, whisk the sugar, coconut milk, vegetable oil, egg, coconut extract, and vanilla extract until smooth and slightly frothy, about 30 seconds.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain. Do not overmix.
  5. Fold in the shredded coconut.
  6. Divide the batter evenly between the 6 liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, until the tops are just set and a toothpick inserted in the center comes out with a crumb or two. Start checking at 18 minutes.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting, about 30 minutes.
Make the Frosting
  1. Scoop the solid coconut cream from the top of the chilled can into a medium bowl, leaving the liquid behind.
  2. Beat with a hand mixer on medium-high speed for 1 minute until the cream is light and fluffy.
  3. Add the sifted powdered sugar and vanilla extract. Beat on medium speed for another 1-2 minutes until smooth and holds soft peaks.
  4. If the frosting is too soft, refrigerate for 10 minutes and beat briefly again.
Frost and Finish
  1. Spoon or pipe the frosting generously onto each cooled cupcake.
  2. Sprinkle shredded coconut over the frosting while it's still soft so it sticks.
  3. Serve immediately or refrigerate until ready to eat, removing from the fridge 15 minutes before serving.

Notes

Rest time includes 15 minutes for the cupcakes to cool on the rack before frosting. If you skip the rest and frost warm cupcakes, the frosting will melt.