Our Easter Egg Coconut Cupcakes are topped with a homemade coconut buttercream frosting decorated with shredded coconut and malted milk robin egg candy. Homemade coconut cupcakes are the perfect sweet ending for your springtime or Easter celebration.
Calling all coconut lovers!
These moist coconut cupcakes are flavored with cream of coconut and a hint of coconut extract.
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Coconut Cupcakes
There's nothing quite like a from scratch cupcake.
Take it from me, the former owner of an award-winning cupcake shop. I know my cupcake recipes!
With just a few simple ingredients, these easy coconut cream cupcakes come together and bake up in just minutes.
While the cupcakes are baking and cooling, the delicious coconut buttercream frosting will beat up to creamy perfection.
Toss the shredded coconut in green food coloring and you'll have soft "grass" for the robin egg candy to nestle into.
Big and little kids will all love these easy coconut cupcakes!
Prefer a cake? You will love our coconut lemon cake also made from scratch too!
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Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!
Swirls of Flavor Recipe Tips
- Be sure to measure your flour correctly! Spoon flour into a measuring cup and then level with the flat end of a knife
- Stir mini chocolate chips into the cupcake batter
- Top with jelly beans too!
How to make Easter egg cupcakes
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Cupcakes: Preheat oven to 350F. Line muffin pan with 15 paper liners.
- With mixer on medium-high beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs, egg white, cream of coconut, vanilla extract and coconut extract and beat until creamy and blended.
- Add flour, baking powder and salt and beat until just combined.
- Add milk and beat until a thick batter forms.
- Using a ½ cup scooper, divided batter evenly between prepared cupcake liners and bake 25 minutes or until tops are golden and toothpick inserted in centers comes out clean.
- Cool 5 minutes in pan. Transfer to a wire rack and cool completely.
- Creamy Coconut Frosting: With a mixer on medium-high beat butter until fluffy, about 2 minutes.
- Gradually add powdered sugar until blended.
- Add milk and coconut extract and beat until creamy and fluffy, about 3 minutes.
- Combine shredded coconut and green food coloring in ziplock plastic bag, seal and shake until coconut has turned green.
- Frost the top of the cooled cupcakes with coconut frosting, dip in green coconut and top with Robin Eggs candy.
Equipment
- 12-cup cupcake pans
- wire cooling racks
Ingredients for Easter cupcakes
- Butter – adds delicious flavor
- granulated sugar – sweetens the cake batter
- eggs – binds the cake together
- cream of coconut – adds moisture and a delicious coconut flavor
- vanilla extract – rounds out the flavor of the cake
- coconut extract – enhances the coconut flavor in both the cake and buttercream
- all purpose flour - be sure to measure correctly!
- baking powder – helps to make the cake rise
- salt – makes the flavors pop
- milk – adds moisture
- confectioners’ sugar - sweet addition to the homemade buttercream
- shredded coconut – adds more coconut flavor
- green food coloring – for the green coconut grass
- malted milk candy – festive holiday garnish
Related Recipes
If you're anything like me, one dessert is simply not enough! Round out your dessert table with one, two or maybe even three (I know, I know, a bit overboard!) of these sweet treats!
Coconut Lemon Cake is a homemade coconut cake surrounded with coconut buttercream and flaked coconut. A tangy lemon filling makes every bite a taste of heaven!
No-Bake Raspberry Lemon Thyme Tartlets are a no-fuss quick and easy dessert that will dress up your holiday and springtime table. The flavors of juicy sweet raspberries, mouth puckering lemons and fresh herbs all remind me that spring has sprung!
Espresso Brownies with Kahlua Ganache is a homemade brownie recipe of rich, fudgy, decadent, intense brownies topped with a silky Kahlua chocolate buttercream frosting.
Mojito Key Lime Bars is an easy recipe for those who prefer a fruity dessert that will make you pucker! All the flavors of summer and a Mojito together in a dessert bar. Even better, it’s non-alcoholic so everyone can enjoy a taste!
Easter Egg Coconut Cupcakes
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Ingredients
Cupcakes:
- 12 Tbs. butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 egg white
- ½ cup cream of coconut
- ½ tsp. vanilla extract
- ½ tsp. coconut extract
- 1 ½ cups all purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
- 1/4 cup milk
Coconut Frosting:
- 1 cup butter, at room temperature
- 1 lb. confectioners’ sugar
- 2 Tbs. milk
- 1 tsp. coconut extract
- 1 1/2 cups shredded coconut
- Green food coloring
- 45 Robin Eggs malted milk candy in a crunchy shell
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Instructions
Cupcakes:
- Preheat oven to 350F. Line cupcake tin with 15 cupcake liners.
- With mixer on medium-high beat butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs, egg white, cream of coconut, vanilla extract and coconut extract and beat until creamy and blended.
- Add flour, baking powder and salt and beat until just combined.
- Add milk and beat until a thick batter forms.
- Using a ½ cup scooper, divided batter evenly between prepared cupcake liners.
- Bake 25 minutes or until tops are golden and toothpick inserted in centers comes out clean.
- Cool 5 minutes in pan. Transfer to wire rack and cool completely.
Coconut Frosting:
- With mixer on medium-high beat butter until until fluffy, about 2 minutes.
- Gradually add confectioners’ sugar until blended.
- Add milk and coconut extract and beat until creamy and fluffy, about 3 minutes.
- Combine shredded coconut and green food coloring in ziplock plastic bag, seal and shake until coconut has turned green.
- Frost tops of cupcakes with coconut frosting, dip in green coconut and top with Robin Eggs candy.
Notes
- Be sure to measure your flour correctly! Spoon flour into measuring cup and then level with the flat end of a knife
- Stir mini chocolate chips into the cupcake batter
- Top with jelly beans too!
Nutrition
I was looking for a cupcake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Hi Kate, You are so very welcome! I am always happy to hear when someone makes one of my recipes and loves it! Thank you for sharing this with me and thank you for stopping by Swirls! Happy Baking and Savor the Moment, Gwynn
a tradition at our house is to make these during Easter season at least once thanks for sharing
come see us at http://shopannies.blogspot.com
So happy to hear that these cupcakes are a tradition for your family. Thank you for stopping by to let me know. Savor the Moments and Happy Baking, Gwynn