Magnolia Bakery Coconut Cupcake Recipe Made Easy

There’s something undeniably charming about Magnolia Bakery’s classic coconut cupcakes. These delightful treats combine a moist, fluffy vanilla base infused with the tropical sweetness of coconut, all crowned with a luscious coconut frosting and a sprinkle of toasted coconut flakes.

Whether you’re baking for a special occasion, a casual get-together, or simply craving a nostalgic dessert, this recipe captures the essence of Magnolia Bakery’s famous cupcakes perfectly in your own kitchen.

The rich texture and delicate balance of flavors make these cupcakes a crowd-pleaser, offering a sweet escape into a world of creamy coconut goodness.

In this detailed recipe, I’ll guide you step-by-step to recreate these heavenly coconut cupcakes, including tips for perfect texture and variations to suit your taste. Plus, I’ll share some serving suggestions and nutritional info so you can enjoy these treats mindfully.

Ready to bake the ultimate coconut cupcake? Let’s dive in!

Why You’ll Love This Recipe

Moist and tender cupcake base: The recipe uses simple pantry staples combined with coconut milk and shredded coconut to create a soft, fluffy crumb that melts in your mouth.

Rich coconut frosting: The creamy buttercream frosting is both light and indulgent, flavored with coconut extract and topped with toasted coconut flakes for texture and extra flavor.

Easy to make at home: No complicated techniques or rare ingredients—just straightforward baking with a guaranteed delicious outcome.

Perfect for celebrations or anytime you want a sweet tropical treat.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk (full fat for best flavor)
• ½ cup shredded sweetened coconut
• 1 cup powdered sugar, for frosting
• ½ cup unsalted butter, softened (for frosting)
• 1 tsp coconut extract, for frosting
• 2-3 tbsp heavy cream or milk (for frosting consistency)
• ½ cup toasted shredded coconut, for garnish

Equipment

• Mixing bowls (at least two)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Muffin/cupcake tin (12-cup capacity)
• Cupcake liners
• Cooling rack
• Oven
• Small saucepan or skillet (for toasting coconut)
• Piping bag and tip (optional, for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
5. Alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing.
6. Fold in the shredded sweetened coconut gently with a spatula.
7. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from oven and cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10. While cupcakes cool, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Set aside to cool.
11. Prepare the coconut frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition.
12. Add coconut extract and 2 tablespoons of heavy cream, beating on high speed until light and fluffy. Add more cream if needed to reach your desired consistency.
13. Frost the cooled cupcakes generously using a spatula or piping bag.
14. Sprinkle toasted coconut flakes over the frosting for an extra crunch and beautiful finish.
15. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Tips & Variations

For extra coconut flavor, you can replace half of the all-purpose flour with coconut flour, but reduce the coconut milk by ¼ cup to maintain batter consistency.

To make these cupcakes dairy-free, substitute butter with vegan margarine or coconut oil and use a plant-based milk alternative like almond or soy milk.

Try adding a surprise filling! Inject a small amount of coconut cream or cream cheese filling into the center of the cupcakes after baking for an indulgent twist.

Always measure your flour carefully to avoid dry cupcakes.

Nutrition Facts

Serving Suggestions

Magnolia Bakery’s coconut cupcakes are perfect served with a cup of hot tea or freshly brewed coffee. Their light yet indulgent flavor pairs wonderfully with tropical fruit salads or a fresh berry compote for a refreshing contrast.

For a fun party idea, arrange the cupcakes on a platter with edible flowers and extra toasted coconut on the side for guests to sprinkle as they like. These cupcakes also make a beautiful addition to dessert tables at showers, birthdays, or summer picnics.

If you enjoy coconut desserts, you might also want to try our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for a savory complement, or explore more sweet treats in our Vegan Recipes No Tofu: Delicious Plant-Based Meals.

For something light and refreshing, check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Conclusion

Recreating Magnolia Bakery’s coconut cupcakes at home is a rewarding baking experience that yields irresistibly moist, flavorful treats bursting with coconut goodness. The combination of a tender vanilla cupcake base, rich coconut frosting, and crunchy toasted coconut topping creates a delightful texture and taste profile that will impress family and friends alike.

This recipe is approachable for bakers of all levels, using simple ingredients and clear steps to produce bakery-quality results. Whether you’re baking for a celebration or just indulging your sweet tooth, these cupcakes bring a little slice of Magnolia Bakery magic into your kitchen.

Don’t forget to experiment with the tips and variations to make them uniquely yours!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Magnolia Bakery Coconut Cupcake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and fluffy vanilla cupcake topped with creamy coconut frosting and toasted coconut flakes. Perfect for coconut lovers craving a sweet treat.”, “prepTime”: “PT20M”, “cookTime”: “PT18M”, “totalTime”: “PT38M”, “recipeYield”: “12 cupcakes”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1 1/2 teaspoons baking powder”, “1/4 teaspoon salt”, “1/2 cup unsalted butter, softened”, “1 cup granulated sugar”, “2 large eggs”, “2 teaspoons vanilla extract”, “1/2 cup whole milk”, “1 cup sweetened shredded coconut”, “1/2 cup unsweetened coconut flakes, toasted”, “1/2 cup unsalted butter, softened (for frosting)”, “3 cups powdered sugar”, “1/4 cup coconut milk”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line a cupcake pan with liners.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk together flour, baking powder, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, cream butter and sugar until fluffy.”}, {“@type”: “HowToStep”, “text”: “Add eggs one at a time, then mix in vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Alternate adding flour mixture and milk to the wet ingredients, beginning and ending with flour mixture.”}, {“@type”: “HowToStep”, “text”: “Fold in shredded coconut gently.”}, {“@type”: “HowToStep”, “text”: “Divide batter evenly into cupcake liners and bake for 16-18 minutes.”}, {“@type”: “HowToStep”, “text”: “Let cupcakes cool completely before frosting.”}, {“@type”: “HowToStep”, “text”: “Beat butter until smooth, then gradually add powdered sugar.”}, {“@type”: “HowToStep”, “text”: “Mix in coconut milk and vanilla extract until creamy.”}, {“@type”: “HowToStep”, “text”: “Frost cupcakes and sprinkle toasted coconut flakes on top.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “3 g”, “fatContent”: “18 g”, “carbohydrateContent”: “38 g”}}