Easy Coconut Cupcakes are soft, fluffy, and full of sweet coconut flavor, made effortlessly by starting with a simple cake mix and elevating it with a few easy additions. These cupcakes are perfect when you want a homemade taste without extra work, making them ideal for parties, holidays, or everyday treats. The texture is light and moist, the coconut flavor is gentle but noticeable, and the creamy frosting ties everything together beautifully.
Ingredients
1 box white or vanilla cake mix, 3 large eggs, ½ cup vegetable oil or melted butter, 1 cup coconut milk, 1 teaspoon vanilla extract, ½ teaspoon coconut extract optional, 1 cup shredded sweetened coconut.
Preparing the Batter
Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners. In a large mixing bowl, combine the cake mix, eggs, oil or butter, coconut milk, vanilla extract, and coconut extract if using. Mix until smooth and well combined, making sure there are no dry pockets of mix. Fold in the shredded coconut gently so it is evenly distributed throughout the batter.
Baking the Cupcakes
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched. Remove from the oven and allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Frosting Option
Top the cooled cupcakes with vanilla buttercream or cream cheese frosting, then sprinkle with extra shredded coconut for decoration. For more coconut flavor, you can mix a small amount of coconut extract into the frosting.
Serving
Serve the cupcakes at room temperature. They pair beautifully with tea or coffee and are perfect for celebrations, bake sales, or casual desserts.
Tips
Use coconut milk instead of water for richer flavor and moisture. Do not overmix the batter to keep the cupcakes light and fluffy. Allow cupcakes to cool fully before frosting.
Storage
Store cupcakes in an airtight container at room temperature for up to two days or in the refrigerator for up to four days.
