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It has been a long time coming, but finally, here it is…my new favorite cupcake recipe! Yes, this has surpassed carrot cake, and even my red velvet cupcake recipe as my favorite. The simplicity of the coconut cream flavor is incredible. If you enjoy coconut, you simply MUST make these! I promise, they are worth the effort! The reduced coconut milk packs a delicious coconut punch, without being too overwhelming. It also makes them insanely moist. I wanted to share this recipe over a month ago, but I tried a few substitutions for the reduced coconut milk, trying to find a way to simplify it. I finally concluded that they didn’t make the cut, and I was done messing with a good thing. The reduced coconut milk is the key to this recipe. Don’t substitute for it!
NOTE: You will need to plan a bit ahead for these! The amazing coconut flavor comes from a reduced coconut milk, which needs to be made one day ahead, and refrigerated overnight. Plan ahead. : )
Coconut Cream Cupcakes
Ingredients
- Cupcakes:
- 2 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/3 cups sugar
- 3 large eggs
- 1/2 teaspoons vanilla extract
- 1 cup reduced coconut milk (NOT Reduced Fat. See below), room temperature (TOTAL, begin with 2 14oz cans of coconut milk)
- Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 cups powdered sugar
- 2/3 cup reduced coconut milk (see above), room temperature
- 2 Tablespoons vanilla extract
- 1 1/2 cups unsweetened flaked coconut, (optional, for garnish)
Directions
- For reduced coconut milk: Bring 2 cans (14 ounces each) coconut milk to boil in large deep saucepan over medium heat (coconut milk will boil up high in pan). Boil until reduced to 1 2/3 cups, stirring occasionally, 30-45 minutes. Transfer to small bowl. Cover; chill (coconut milk will settle slightly and thicken as it cools). DO THIS AHEAD, allowing to chill overnight: Can be made 2 days ahead. Keep chilled, allowing to come to room temperature when ready for use.
- For cupcakes: Position rack in center of oven; preheat to 350°F. Line eighteen muffin tins with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add vanilla. Add eggs, 1 at a time, beating and scraping sides well after each addition. Add half of flour mixture; mix on low speed just until blended. Do not overblend. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
- For Frosting: Cream butter on high for 2 minutes. Add powdered sugar, reduced coconut milk, and vanilla extract. Beat gradually at first, until combined. Beat on high for an additional 2-3 minutes, or until smooth and creamy.
- Frost cooled cupcakes. Sprinkle with coconut if desired, for garnish. (They will have plenty of coconut flavor without the garnish!)
- Do not refrigerate. As with all my cupcake recipes, the flavors are best at room temperature!
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Thanks for posting this recipe! Now I know what I’ll be doing this weekend – yum!!!!
I can testify to the GREATNESS of this cupcake!!!! It is definitely one of my new favorite recipes also!!!!
How much coconut milk do you start with before boiling?
Oops, thanks Kelly! I updated it to show that I start with 2 cans (for both the cake and frosting). Thanks for noticing that!!
I LOVE coconut cupcakes and have used the Barefoot Contessa’s recipe in the past. I did think that coconut milk would make them moister, though, so I’m glad to see your method. I’ll definitely be giving these a try (maybe this weekend!).
I happened upon this recipe just in time for my husband’s birthday last week. They were a big hit! We all liked them so much that I’ll be making another batch today. Thanks!
Yummo! I just made these for my dad’s birthday, and the batter tastes delicious and so does the frosting! Loved licking the bowl:-) I only added 4 cups of powdered sugar to the frosting because my dad doesn’t like icing that “knocks his teeth out,” as he says;-) Reducing the coconut milk was easy, and I am glad you told us it would boil up high in the pan, so I would watch it. Mine reduced faster than 30 minutes, but I eyeballed it and was right on the money with 1 2/3 cup left.
So glad you stopped tinkering and left it as is…full of decadent coconut milk! Awesome coconut flavor!
Thanks, Kelly! (choc cherry ones coming soon?
I stumbled across your blog at the beginning of this year and have been following ever since. My mom and dad are having a 30th wedding anniversary in December and my mom and I have decided to give cupcakes to all attendees as a “parting gift”. We’ve tried almost every cupcake recipe in your blog and they are all delicious! Each recipe that we make turns into my mom’s favorite, so she’s having a very difficult time choosing one for the party!
Anyway, this coconut cream recipe is perfect….and it’s, particularly, my new favorite!!! Just wanted to say thanks for all the great recipes!!
just made these for my sister 21st birthday. BEST cupcake i’ve ever made. I will be making these scrumptious morsels from now on:) can’t wait to try all the other cupcakes on your blog. bravo, carrot top mom, bravo.
Oh my, these really really look yummy! You must get onto Pinterest if you haven’t already! I think you would enjoy it! Lots of fun recipes and craft ideas.
I’m soooo gonna try this tmr night! I tried the recipe for the red velvet cupcake, they were AMAZING!!!!!!
These look delicious…can you tell me if they will stay moist the following day due to the coconut milk or do they only taste good the day you make them? I’ve made the ones from Barefoot Contessa, which were great, but were dry the next day. Thanks!
Hello! I am really intrigued by your photography. What camera do you use?
Thank you for your kind words! Cesar, I use a Nikon D90, with a 50mm fixed lens.
I never leave comments but I just had to for you. I tried your red velvet cupcakes and they were sooo good and a HUGE hit, so I was determined to try this one as well, which I did yesterday. It came out just as well with great coconut flavour, but I found the icing was a little too sweet. I will definitely try these again maybe with half the quantity of the sugar?? Next on the list is the carrot cupcakes…:)
I had a ridiculous amount of frosting – and I love frosting??? Piled it on and still had enough to frost 3dozen sugar cookies! What went wrong?
I love your enthusiasm and dedication. Did you try coconut CREAM as a sub for the reduced coconut milk? Just wondering. Love , love love your blog!
Thanks so much Cee! Yes, I tried coconut cream once, and it ended up too sweet. The time consuming coconut milk reduction is worth it! Thanks for visiting and for your kind words!
Have made all your cupcakes and all my friends and family – love them! They have made me very popular. I was curious if you ever considered a recipe for Banana Cupcakes, there are no great wholesome recipes out there.
How do you know when the coconut milk has been reduced to 1 2/3 cups?
Jocelyn, I just pour it into a measuring cup occasionally to see when it has been reduced enough.