Coconut Cupcakes
Prep time
Cook time
Total time
Yield: 16
  • 1 cup plus 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1¼ cup coconut milk reduction
  • 2 teaspoon coconut extract
  • ½ cup mascarpone cheese
  • ½ cup confectioner’s sugar
  • ½ cup heavy cream
  • 1½ tablespoons reduced coconut milk
  • 1 teaspoon coconut extract
  • sweetened shredded coconut flakes, for garnish
  1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper cups.
  2. To make cupcakes: Combine flour, baking powder and salt in a medium bowl and set aside.
  3. Using an electric mixer, beat butter and sugar until light and creamy.
  4. Add eggs, one at a time, mixing after each addition until well combined.
  5. Add half of the flour mixture and stir until smooth.
  6. Add half of the coconut milk reduction and stir until smooth.
  7. Add the remaining flour then the coconut milk and coconut extract. Stir until smooth.
  8. Divide the batter evenly into the muffin cups. Fill ⅔ full.
  9. Bake 15-18 minutes, or until toothpick inserted in the center comes out clean.
  10. Transfer to a wire rack and let cool.
  11. To make frosting: Whisk together mascarpone cheese and sugar until combined. Whisk in cream, coconut milk and coconut extract until light and fluffy.
  12. To make pink coconut flakes: Add a drop of red food colouring to a small bowl. Dilute with a few drops of water. Add shredded coconut and toss until evenly coated.
To reduce the coconut milk, pour 1 can (398 ml) into a small saucepan and simmer for 20-25 minutes. Let cool completely.
Recipe by Cinnamon and Toast at