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Crazy Cool Coconut Cupcakes


coconut cupcakes
France Ruffenach/The Image Bank/Getty Images

Coconut oil is all the rage now.  People are using organic coconut oil to condition hair, to moisturize skin and even to clean teeth (oil pulling).  Coconut oil has numerous health benefits. For cooking, I personally like coconut oil  for sauteing vegetables and making scrambled eggs, but I had not used coconut oil in baking until now. With that said, coconut oil used in baking is new. To capture both the health benefits of coconut oil and increase the coconut flavor in cupcakes, you can substitute coconut oil in place of butter. Luckily it is a straight one-to-one ratio.

Coconut cupcakes remind me of my late grandmother. She used to make coconut cake for special occasions. I used to steal a finger full of the coconut frosting and hoped no one would notice when they got a slice.

For the Easter and other spring holidays, coconut cupcakes are great because they be easily decorated to look bird's nest with either jelly beans or chocolate eggs on top.

Note:  For this recipe, it is good to measure out all the ingredients especially you will be adding some of the ingredients gradually into the mixing bowl.


Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 12 cupcakes


  • Coconut Cupcakes
  • 1 3/4 cups cake flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup of virgin coconut oil
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk
  • 1 cup unsweetened shredded coconut
  • Yield: One dozen cupcakes
  • Coconut Frosting (recipe adapted from Instructables)
  • 1/4 cup of virgin coconut oil
  • 2 cups of confectioner's sugar
  • 4 tablespoons of almond or coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened shredded coconut


  • Preheat oven to 350F. 
  • Put cupcake liners in a standard cupcake muffing pan.
  • Sift flour, baking powder and salt. If you don't have a sifter, then place the three ingredients in either a collander or strainer over the mixing bowl. Shake over the bowl to sift.
  • Cream the coconut oil and sugar on medium for 2-3 minutes.
  • Add the eggs one at a time, beating after each one.
  • Pour the vanilla extract
  • Add one cup of coconut.
  • Add half of the pre-measured flour and the buttermilk.
  • Add the rest of the flour and mix well.
  • Use an ice cream scoop to pour the batter in cupcake liners.
  • Bake at 350 for about 18 minutes or until golden brown.
  • Let cool on a baking rack.


Coconut Oil Frosting

  • "Cream" the coconut oil for 2 minutes. Unlike butter, coconut oil melts quickly, so don't microwave or set it out early to get soft.
  • Add in 1/4 of the powdered sugar, the vanilla and 2 tablespoons of  almond or coconut milk
  • Mix well together until nice and smooth
  • Keep adding powdered sugar slowly
  • Alternate with tablespoons of almond or coconut milk as needed until everything is combined.
  • Toasted one cup of shredded coconut by spreading an even layer on a baking sheet. Bake at 325F for five to 10 minutes until lightly golden.


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