Easy & Fluffy Homemade Vanilla Coconut Cupcakes: A Foolproof Recipe
Craving a delightful sweet treat that’s both simple to make and bursting with tropical flavor? Look no further than these incredible homemade vanilla coconut cupcakes. This recipe is designed to be easy and foolproof, perfect for bakers of all skill levels. You’ll be amazed at how quickly these light, fluffy, and intensely coconut-flavored cupcakes come together, requiring no tricky steps or specialized equipment. The result is a batch of wonderfully soft, sweet cupcakes with a perfectly golden, slightly crisp top that will have everyone reaching for more.
Why These Fluffy Coconut Cupcakes Are a Must-Try
My love for Dutch “kokosmakronen” (traditional coconut macarons) runs deep. Whenever a package is opened in my house, they disappear almost instantly! This undeniable passion for coconut inspired me to create a similar, yet even more accessible, treat: a delicious coconut cupcake that you can easily bake right in your muffin tin.
These fluffy coconut cupcakes are truly versatile and perfect for any occasion. Whether you’re hosting an afternoon tea, celebrating a birthday, or simply want to indulge in a homemade sweet, they are always a guaranteed hit. In fact, even my husband – who often claims he’s not a fan of coconut – devoured two of these cupcakes in a row! So, take my word for it: even if you’re usually hesitant about coconut, this recipe might just change your mind and convert you into a true fan of these irresistible vanilla coconut cakes.
Their delightful aroma fills the kitchen as they bake, and their soft, moist texture combined with the pronounced coconut and subtle vanilla notes creates an unforgettable dessert experience. Plus, the simplicity of the ingredients and steps means you can whip up a batch whenever the craving strikes, without any stress or fuss.
Did you make this delicious recipe for easy vanilla coconut cupcakes? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos from you! Did you enjoy this simple coconut cupcake recipe? Then leave a rating on the recipe card below! Your valuable feedback helps other home cooks and me enormously.
Need more baking inspiration or looking for other delightful dessert recipes?
- You can find a variety of video recipes on my YouTube channel, including more cupcake and cake ideas.
- And don’t forget to save your favorite recipes on Pinterest, so you can easily find them again next time you’re ready to bake!
📖 Recipe: Homemade Vanilla Coconut Cupcakes
RECIPE CARD
Andréa
Pin Recipe
10 minutes
25 minutes
35 minutes
Sweets and Sweet Baking
Other
25
cupcakes
91
kcal
Prevent your screen from going dark
Ingredients
-
4
large egg whites , from size L eggs, ensure no yolk is present for best whipping results -
1¼
cup
shredded coconut, finely grated for a delicate texture and robust flavor -
⅔
cup
granulated sugar -
⅔
cup
all-purpose flour, sifted for a lighter texture -
½
teaspoon
pure vanilla extract, for enhancing the sweet flavor profile -
1
stick
unsalted butter, softened to room temperature for easy incorporation
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.
US Customary
Instructions
-
Preheat your oven to 350 ℉ (175 ℃). This ensures the oven is at the correct temperature for even baking as soon as the cupcakes go in. -
Prepare a standard 12-cup muffin tin by greasing it thoroughly or lining each cup with paper cupcake liners. This prevents sticking and makes for easy removal. -
In a clean, dry bowl, beat the
egg whites using an electric mixer on high speed until stiff peaks form. The peaks should hold their shape when you lift the beaters. This step is crucial for the cupcakes’ light and airy texture.
-
Reduce the mixer speed to low and gradually add the
shredded coconut, mixing just until it’s incorporated. Be careful not to deflate the egg whites.
-
Next, add the
sugar and
all-purpose flour to the mixture. Continue to mix on low speed until all ingredients are just combined and no dry streaks of flour remain. Overmixing can lead to tough cupcakes.
-
Gently stir in the
vanilla extract. This adds a lovely aromatic depth to the coconut flavor.
-
Cut the softened
butter into small, even pieces. Carefully fold these butter pieces into the batter. This unique method helps to create a tender crumb and a beautiful golden, slightly crisp exterior on the cupcakes.
-
Divide the batter evenly among the prepared cupcake tins. Bake for 22-25 minutes, or until the tops are beautifully golden brown and a toothpick inserted into the center of a cupcake comes out clean. Baking time may vary slightly depending on your oven. -
Once baked, remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. Allow them to cool completely before serving or adding any desired frosting. Enjoy your delicious fluffy coconut cupcakes!
Notes & Tips for Success
2. How can I make these dairy-free? To make these delightful coconut cupcakes dairy-free, simply swap the regular butter for an equal amount of solid coconut oil (ensure it’s at room temperature for the best consistency) or your favorite dairy-free butter alternative. The coconut oil will also amplify the coconut flavor!
3. Exciting Variations:
- Add a tropical twist: For an extra burst of tropical flavor, gently fold in about ¼ cup of well-drained, crushed pineapple into the batter just before baking.
- Make them extra decadent: Once cooled, top these vanilla coconut cupcakes with a rich cream cheese frosting and a sprinkle of beautifully toasted coconut flakes for added texture and flavor.
- Chocolate lovers’ dream: Drizzle melted dark chocolate over the cooled cupcakes for a classic chocolate-coconut combination. A sprinkle of mini chocolate chips in the batter also works wonderfully.
- Lemon Zest: Add 1 teaspoon of fresh lemon zest to the batter for a bright, tangy lift that complements the coconut beautifully.
4. Storage Instructions
- Room temperature: Store your homemade coconut cupcakes in an airtight container at room temperature for up to 3 days. This helps keep them fresh and moist.
- Freezer: For longer storage, wrap individual cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply defrost at room temperature for a few hours.
5. Achieving Stiff Peaks: Ensure your bowl and beaters are completely free of any grease or oil when whipping egg whites. Even a tiny bit can prevent them from whipping up properly. Use a glass or metal bowl, as plastic can sometimes retain grease residue.
6. Don’t Overmix: After adding the flour and coconut, mix just until combined. Overmixing develops the gluten in the flour, leading to tougher, drier cupcakes instead of the desired light and fluffy texture.
Nutrition
Calories:
91
kcal
Carbohydrates:
10
g
Protein:
1
g
Fat:
5
g
Saturated Fat:
4
g
Polyunsaturated Fat:
0.2
g
Monounsaturated Fat:
1
g
Trans Fat:
0.1
g
Cholesterol:
10
mg
Sodium:
49
mg
Fiber:
0.3
g
Sugar:
7
g
Vitamin A:
113
IU
Vitamin C:
0.03
mg
Iron:
0.3
mg
coconut cupcakes, vanilla coconut, easy baking, sweet treat
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