Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

637 Ratings
  • 5 113
  • 4 171
  • 3 211
  • 2 112
  • 1 30

Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.

Martha Stewart Living, February 2009

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 21
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Ingredients

Directions

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.

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  • Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

  • Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

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Reviews (26)

637 Ratings
  • 5 113
  • 4 171
  • 3 211
  • 2 112
  • 1 30
Martha Stewart Member
04/14/2019
My hubby loves this recipe every year for his birthday. I increase the coconut to two cups and make a cream cheese frosting with another two cups of coconut in that.
Martha Stewart Member
06/28/2018
Divine! Fluffy and buttery cupcakes. Yumi!!!
Martha Stewart Member
12/31/2015
Great recipe! I made some adjustments to the recipe and they turned out moist and delicious- I used 3 whole eggs + 1 egg white (instead of 2 and 2), added a teaspoon of lime zest, and used coconut extract instead of vanilla to really pump up the coconut flavor. So so good! And topped with seven minute frosting they are dynamite.
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Martha Stewart Member
03/23/2014
I loved these! With the exception of the frosting - i think i made my sugar mixture too hot so my frosting was just a soupy mess..but i had another recipe that i love i substituted. They were amazing! Everyone loved them - i also covered them the toasted coconut. i thought the recipe was easy to follow. Word of caution - I thought the cupcakes looked under done when they were done. but came out clean with a toothpick.
Martha Stewart Member
02/10/2014
The directions were hard to follow - the ingredients list on one page but had to flip to another page "follow directions on basic cupcake recipe," which had different ingredients. I figured it out though, and I made one substitution - 3/4 tsp vanilla and 3/4 tsp coconut extract. Wow I was surprised! These were the best cupcakes ever. Thank you for the recipe.
Martha Stewart Member
01/12/2014
I have made the layer cake version of this and cupcakes too -- a new family fave. Absolutely delicious and no subs needed. I am usually a terrible baker but this is a winner for me.
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Martha Stewart Member
01/03/2014
Modified this a bit: I used unsweetened coconut (couldn't find sweetened) and used 3/4c instead of 1/2c. Could probably have gone for the full 1c as suggested below. Added 1tsp coconut extract . For the icing, I used marshmallow frosting (http://www.marthastewart.com/314199/marshmallow-frosting) and added coconut extract and coconut flakes to the icing. I then torched the icing with a blowtorch after icing the cupcakes. Really wonderful flavor overall and great texture in the cupcake.
Martha Stewart Member
04/01/2013
I put a whole cup of coconut shreds. I found there wasn't enough the first time I tried it. Light fluffy cupcake ! I dug a [filtered] in the center of them and filled them up with the 7min frosting and I added grated white chocolate on top of the coconut flakes. Tasted as good as they looked !
Martha Stewart Member
11/06/2012
I use 1/3 cup soft brown sugar & 1 cup caster sugar in this one, it works great, light & moist, try putting a filling into it before frosting (lemon or passionfruit curd or caramel) you'll keep them coming back for more ......
Martha Stewart Member
06/05/2012
Thank you!
Martha Stewart Member
03/04/2012
These cupcakes are good but a little crumbly, not as soft and moist as I would prefer. Next time, I'll compare notes with other coconut cupcake recipes on the web and adjust accordingly. The accompanying frosting recipe is definitely a keeper though. Also, I made a 5 in mini cake with this that was pretty good too!
Martha Stewart Member
01/15/2012
These cupcakes are divine!!! I had to double the recipe because the 1st batch went quick. This is a keeper! Thank you! :)
Martha Stewart Member
10/26/2011
These cupcakes are really good! I followed the directions perfectly and they came out perfect. I made two batches and then needed a third batch but had run out of coconut milk, which I substituted for whole milk, and I didn't see or taste any difference.
Martha Stewart Member
11/02/2010
I am allergic to eggs and corn (corn syrup in the 7minute frosting). How would I make this recipe without eggs or corn?
Martha Stewart Member
10/07/2010
I converted this recipe into a Gluten Free Delight!!! Has any one made a cake with this recipe? If so, what size cake pan(s) and cook time. Thanks, Joanne's GF Goodies,LLC
Martha Stewart Member
08/10/2010
Im nervouse to try this last time i made a cake and it turned into bread
Martha Stewart Member
08/15/2009
this tasted like coconut tastykake! so good they disappeared in one day!
Martha Stewart Member
05/16/2009
Will the seven minute frosting keep overnight without refrigeration? I plan to use this recipe to ice cupcakes for my niece's wedding.
Martha Stewart Member
03/07/2009
these have become a fasy family favorite. sooo yummy!! they are great unfrosted and packed in lunches. one can of coconut milk makes two batches, i just store in the fridge till i make the second batch.
Martha Stewart Member
02/22/2009
I made these for a baby shower along with the strawberry cupcakes with strawberyy buttercream and both got rave reviews. A lot of people said they were the best cupcakes they had ever eaten. I'm definately keeping these in mind for future parties.
Martha Stewart Member
02/21/2009
to cr8z1, yes they do end up tasting like marshamallow
Martha Stewart Member
02/21/2009
I made these cupcakes tonight, and I also thought they were scrumptious! Great and easy recipe!
Martha Stewart Member
02/19/2009
I made these cupcakes today and they are heavenly! They look like big snowballs. Great recipe! I will definately make these again. Thanks Martha!
Martha Stewart Member
02/19/2009
Does the Seven Minute Frosting end up tasting like marshmellow?
Martha Stewart Member
02/19/2009
You can get them at cake decorating stores or online. Global Sugar Art has them.
Martha Stewart Member
02/19/2009
I love the papers this coconut cupcake was baked in. Where can I buy them?
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