Coconut Cupcakes with 7 Minute Frosting

closeup of a coconut cupcake on a white cake stand with other coconut cupcakes.

Airy and moist coconut cupcakes with a fluffy 7 minute frosting and coconut topping are delicious and easy to make. They're perfect for Easter or  any spring occasion! (dairy-free)


  • 1/2 cup unrefined coconut oil, room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup + 2 tbsp cake flour, sifted
  • 3/4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup light canned coconut milk (see notes)
  • 1/2 recipe 7 Minute Frosting
  • 1 cup shredded coconut


  1. Heat oven to 350°F. Line a standard sized cupcake tin with paper or silicone liners.
  2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream the coconut oil and sugar together until light and fluffy, about 1-2 minutes.
  3. Add eggs, vanilla and coconut extract and mix well.
  4. Sift the flour, baking powder and salt together into a bowl. 
  5. Alternate adding the flour and coconut milk, starting and ending with flour, in 3 additions. Mix until just combined.
  6. Scoop batter into cupcake liners, filling 2/3 of the way full.
  7. Bake 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out with just a couple of moist crumbs. Remove from oven and cool completely before frosting.
  8. Make the 7 minute frosting.
  9. Immediately after making the frosting, top each cooled cupcake with a blob of frosting. 
  10. Dip frosted cupcakes into a bowl of shredded coconut to coat the tops with coconut.
  11. Turn right side up and place on a cooling rack let the frosting firm up just a bit.
  12. Store leftover cupcakes in an airtight container at room temperature.


  • The cake flour is what makes these cupcakes super light and tender. It really makes a difference. But you can use all-purpose if you have to. Use 1 cup of all purpose flour and add 1/4 tsp baking soda.
  • Do not use full fat coconut milk. It's too much fat for the flour to hold together. (Don't ask me how I know.) You can substitute buttermilk in a pinch.
  • Use room temperature ingredients for the most even mixing.
  • The coconut oil and sugar mixture may take a little bit to get fluffy. If it clumps up at the beginning, that's ok, just keep mixing.
  • After adding the flour, mix just until blended. You may need to stop and stir with a rubber spatula to make sure there are no pockets of flour at the bottom or around the edges.
  • Cool cupcake completely before frosting, or the frosting may slide off.
  • The frosting will firm up as it cools. It's best to frost the cupcakes right after making the frosting.
  • I don't recommend making these in advance, as the frosting gets hard and crunchy on the outside as it sits. They're best served the day they are made.
  • I've noticed that the sugar from the coconut flakes is what turns a little crunchy. If it bothers you, you can use unsweetened shredded coconut.
  • If you don't want to make the 7 minute frosting, you can also frost these with regular white frosting. They're also delicious with chocolate frosting!

Keywords: coconut cupcakes with 7 minute frosting, easy coconut cupcakes, dairy-free coconut cupcakes