Best 10 Coconut Dream Cupcakes Recipes

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Indulge in the tropical paradise of flavors with our Coconut Dream Cupcakes, a delightful treat that will transport you to a beachside reverie. These cupcakes have a moist and fluffy vanilla cake base, infused with the essence of shredded coconut and crowned with a luscious coconut cream cheese frosting. Each bite is a symphony of coconutty goodness, offering a perfect balance of sweetness and tropical flair. The recipe also includes variations to suit your taste preferences, including a dairy-free version and a gluten-free option. Dive into the world of coconut dreams and experience baking bliss with our Coconut Dream Cupcakes.

Check out the recipes below so you can choose the best recipe for yourself!

DREAM CUPCAKES



Dream Cupcakes image

My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. -Dorothy Bahlmann, Clarksville, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
6 ounces cream cheese, softened
1/3 cup sugar
1 large egg, room temperature
1/8 teaspoon salt
1 cup semisweet chocolate chips
1/4 cup sweetened shredded coconut, optional

Steps:

  • Prepare cake mix according to package directions for cupcakes. Fill 30 paper-lined muffin cups half full. In a large bowl, beat cream cheese and sugar until fluffy. Beat in egg and salt until smooth. Stir in chocolate chips and, if desired, coconut. , Drop about 2 teaspoons cream cheese mixture into the center of each cupcake. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Store in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 153mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

COCONUT CUPCAKES WITH CREAM CHEESE ICING



Coconut Cupcakes With Cream Cheese Icing image

Provided by Ina Garten

Time 1h15m

Yield 18 to 20 large cupcakes

Number Of Ingredients 15

3/4 pound unsalted butter, at room temperature
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces coconut.
  • Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • Make the cream cheese icing: In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  • Frost the cupcakes with the cream cheese icing and sprinkle with the remaining coconut.

COCONUT CUPCAKES



Coconut Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 2h5m

Yield 18 to 20 cupcakes

Number Of Ingredients 16

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  • Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  • Frost the cupcakes and sprinkle with the remaining coconut.

COCONUT CUPCAKES



Coconut Cupcakes image

I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.-Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 17

1-1/2 cups butter, softened
2 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon juice
1 cup 2% milk
1-1/4 cups sweetened shredded coconut
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
Additional coconut, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.

Nutrition Facts : Calories 326 calories, Fat 19g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 236mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

AMARETTO DREAM CUPCAKES



Amaretto Dream Cupcakes image

Treat yourself to these indulgent little cupcakes laced with the irresistible flavor of Amaretto and slivered almonds. -Anette Stevens, Olds, Alberta

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 14

3/4 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup amaretto
1/3 cup slivered almonds
3 cups confectioners' sugar
1/4 cup butter, melted
3 to 4 tablespoons heavy whipping cream
2 to 3 tablespoons amaretto

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each., Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and amaretto if needed to achieve spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 253 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 163mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.

QUICKIE COCONUT CUPCAKES



Quickie Coconut Cupcakes image

Note: Make a kid's cupcake party even easier on yourself: Go to your favorite bakery and ask for undecorated vanilla and chocolate cupcakes. Then, all you have to do is whip up some icing and put out the toppings!

Provided by Rachael Ray : Food Network

Categories     dessert

Time 23m

Yield 24 cupcakes

Number Of Ingredients 21

1 box classic white or vanilla cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
2 teaspoons coconut extract (found on the baking aisle of the supermarket)
1 cup sweetened flaked coconut, finely chopped
2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color
Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multi-colored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings, or graham cracker cereal squares
or graham cracker cereal squares
1 pound unsalted butter, at room temperature
3 pounds confectioners' sugar (3 boxes)
1/4 cup whole milk, at room temperature
1 tablespoon vanilla extract
Food coloring, such as yellow, blue, and red, or your favorite

Steps:

  • Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside.
  • In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.
  • When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
  • In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
  • If desired, divide the icing into smaller batches and color with food coloring.
  • Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.
  • Yield: about 8 cups, enough for at least 6 dozen cupcakes
  • Prep Time: 10 minutes
  • Ease of preparation: easy

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING



Coconut Cupcakes with Coconut Cream Cheese Frosting image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 45m

Yield 2 dozen cupcakes

Number Of Ingredients 16

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 sticks (10 ounces) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes
1 cup sweetened coconut flakes, lightly toasted, for garnish
24 ounces cream cheese, softened
1 stick (4 ounces) unsalted butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • For the cupcakes:
  • Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
  • Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
  • Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
  • For the frosting:
  • Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
  • To assemble:
  • Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

COCONUT CUPCAKES



Coconut Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield Makes 18 to 20 large cupcakes

Number Of Ingredients 17

3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
Cream Cheese Icing, recipe follows
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

  • Preheat the oven to 325 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  • Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with Cream Cheese Icing and sprinkle with the remaining coconut.
  • In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

WHITE CHOCOLATE-COCONUT CUPCAKES



White Chocolate-Coconut Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 12 cupcakes

Number Of Ingredients 0

Steps:

  • For the cupcakes: Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, beat 1 stick softened butter and 1 cup granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in three batches, alternating with 1/2 cup unsweetened coconut milk. Beat on medium-high speed until just combined. Divide among 12 lined muffin cups. Bake at 350˚ until the tops spring back when pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  • For the frosting: Pulse 2 sticks softened butter, 2 cups confectioners' sugar, 8 ounces melted white chocolate and 3 tablespoons unsweetened coconut milk in a food processor until smooth. Frost the cupcakes. Top with shredded coconut.

COCONUT CUPCAKES



Coconut cupcakes image

Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut - a lovely gluten-free teatime treat

Provided by Edd Kimber

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 10

400g can full-fat coconut milk (must not contain stabilisers)
140g icing sugar
1 tsp vanilla bean paste
50g desiccated coconut
100g coconut oil
225g golden caster sugar
3 large eggs
200g gluten-free self-raising flour (the mix should include xanthan gum - I used Doves Farm)
100ml coconut milk
1 tsp vanilla extract

Steps:

  • Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
  • Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
  • The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

Nutrition Facts : Calories 388 calories, Fat 21 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Use fresh coconut milk for the best flavor. You can find canned coconut milk in most grocery stores.
  • If you don't have coconut extract, you can use vanilla extract instead.
  • Be careful not to overmix the batter, as this can make the cupcakes tough.
  • Fill the cupcake liners only about 2/3 full, as the cupcakes will rise while baking.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.

Conclusion:

This recipe for Coconut Dream Cupcakes is a delicious and easy way to enjoy the flavors of coconut. The cupcakes are moist and fluffy, with a sweet coconut flavor. The frosting is rich and creamy, and it perfectly complements the cupcakes. These cupcakes are perfect for any occasion, and they are sure to be a hit with everyone who tries them.

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