Magnolia Bakery Coconut Cupcake Recipe (Fluffy, Sweet & Bakery-Style)

Bring the famous Magnolia Bakery flavor into your kitchen with these classic Coconut Cupcakes! Fluffy vanilla cake, a hint of coconut milk, and a rich buttercream frosting topped with shredded coconut make these bakery-style treats irresistible.

Ingredients

• For the Cupcakes:
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk (unsweetened or full-fat)
• ½ cup shredded sweetened coconut
• For the Coconut Buttercream Frosting:
• ½ cup unsalted butter, softened
• 2½ cups powdered sugar
• 2 tbsp coconut milk
• ½ tsp vanilla extract
• Pinch of salt
• ½–¾ cup shredded coconut, for topping

Directions

1. Preheat Oven
2. Preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
3. Make Cupcake Batter
4. In a medium bowl, whisk together flour, baking powder, and salt.
5. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
6. Combine Wet & Dry
7. Add flour mixture to the wet ingredients alternately with coconut milk. Stir in shredded coconut.
8. Bake
9. Fill each cupcake liner ¾ full and bake for 20–22 minutes, or until a toothpick comes out clean. Let cool completely.
10. Make Frosting
11. Beat butter until creamy. Gradually mix in powdered sugar, then add coconut milk, vanilla, and salt. Beat until fluffy.
12. Frost & Finish
13. Frost the cooled cupcakes and generously top with shredded coconut.