Looking for an easy and foolproof cupcake recipe? These homemade coconut cupcakes with vanilla are light, fluffy, and full of coconut flavor. With just a few simple ingredients, they come together in no time—no tricky steps needed! The result? Soft, sweet cupcakes with a golden, slightly crisp top.

coconut cake on a white plate, some more in the background.

Fluffy Coconut Cupcakes – Easy & Delicious

I love Dutch kokosmakronen (coconut macarons) and when a package is open in my space, they are gone in a second. And then I came with the idea to make a similar cupcake: Coconut cupcakes, which you can make in your muffin tin.

Whether you make them for afternoon tea, a birthday, or just because, they are always a hit. Even my husband—who says he doesn’t like coconut—ate two in a row! So trust me, even if you’re not a coconut fan, you might change your mind.

A photo from above of a table with a cup of coffee, a saucer with a coconut cake and a bowl with more coconut cakes.

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📖 Recipe

RECIPE CARD

A square photo of a white plate with a coconut cupcake with a bite out of it. In the background a silver bowl with five extra cupcakes.

Homemade Coconut Cupcakes with Vanilla

Andréa

These homemade coconut cupcakes with vanilla are light, fluffy, and full of tropical flavor. Easy to make and perfect for any occasion!

5 of 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Sweets and Sweet Baking

Cuisine Other

Servings cupcakes

Calories 91 kcal

Ingredients

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric - US Customary

Instructions

Preheat the oven to 350 ℉.
Grease the cupcake tin or use paper liners.
Beat the egg whites in a bowl until stiff peaks form.
4 egg whites
Lower the speed and slowly mix in the grated coconut.
1¼ cup shredded coconut
Add the sugar and flour and mix until combined.
⅔ cup sugar, ⅔ cup all-purpose flour
Stir in the vanilla extract.
½ teaspoon vanilla extract
Cut the butter into small pieces and mix it into the batter.
1 stick butter
Divide the batter evenly into the cupcake tins. Bake for 22 minutes, or until golden brown.
Let them cool on a wire rack before serving.

Notes

1. Can I use desiccated coconut instead of grated coconut? Yes! It works just fine, but the cupcakes might be a little less moist.

2. How can I make these dairy-free? Swap the butter for coconut oil or a dairy-free alternative.

3. Variations:

Add a tropical twist: Stir in some crushed pineapple.
Make them extra decadent: Top with cream cheese frosting and toasted coconut.
Chocolate lovers: Drizzle with melted dark chocolate.

4. Storage

Room temperature: Store in an airtight container for up to 3 days.
Freezer: Wrap them individually and freeze for up to 3 months. Defrost at room temperature.

Nutrition

Calories: 91kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 49mgFiber: 0.3gSugar: 7gVitamin A: 113IUVitamin C: 0.03mgIron: 0.3mg

Keyword a cookie with coconut, cakes with coconut

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